Pastry chef Pichet Ong says these cookies are best made with unsweetened coconut, which makes the cookies crumbly and crisp. The recipe is from his recent cookbook, “The Sweet Spot.”
Start to finish: 2 hours 45
minutes (30 minutes active)
Makes 3 dozen cookies
1-1/3 cups finely shredded
unsweetened dried coconut
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 cup unsalted butter, room
1 cup plus 1 tablespoon
packed dark brown sugar
3/4 cup plus 2 tablespoons
1/2 teaspoon salt
2 large eggs
2 teaspoons vanilla extract
2-1/2 cups bittersweet chocolate
Preheat the oven to 300 F.
Spread the coconut on a large rimmed baking sheet. Bake until golden brown and fragrant, about 7 minutes. Set aside to cool. If you are going to bake the cookies immediately, increase oven to 325 F.
In a medium bowl, sift together the flour and baking powder. Set aside.
In a large bowl, combine the butter, both sugars, salt and cooled coconut. Use an electric mixer on medium to beat until light and fluffy, about 3 minutes.
With the mixer running, add the eggs one at a time, then the vanilla. Turn the mixer to low and add half of the flour mixture. When incorporated, add the remaining flour and mix until no traces of flour remain. Stir in the chocolate chips.
If you have time, tightly cover the dough and refrigerate at least two hours, or up to three days, before baking.
When ready to bake, preheat the oven to 325. Line two baking sheets with parchment paper.
Scoop the dough into 1-inch balls and place 2 inches apart on the prepared baking sheets. Bake until brown and crisp, about 12 minutes. Transfer to a wire rack to cool. The cookies can be stored in an airtight contained for up to three days.
Recipe from Pichet Ong and Genevieve Ko’s “The Sweet Spot,” William Morrow, 2007.