These are a great comfort cookie. They taste like chocolate chip macaroons. This recipe is from the great Maida Heatter’s Brand New Book of Great Cookies . This book is a classic with some really great recipes and is also a great read. You really feel her joy when looking through her commentaries. In this recipe have made just the slightest of changes; I use bittersweet chocolate instead of semi-sweet, and I add 1 tablespoon of corn syrup. You could use bagged chocolate chips if you don’t want to chop your own chunks, but you won’t get the same chocolate experience. This one is a keeper. It yields about 30 cookies. Enjoy!
CHOCOLATE CHUNK – COCONUT – PEANUT BUTTER COOKIES
6 Ounces bittersweet chocolate, cut into chunks
1 C (4 oz) salted peanuts
1/2 C granulated sugar
1 1/4 C sifted all-purpose flour (I always use unbleached)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 C (4 oz) unsalted butter, softened
1 tsp pure vanilla extract
1/2 C smooth or chunky peanut butter
1 Tbls light corn syrup (Maida calls for 1 Tbls sour cream)
1/2 C packed dark or light brown sugar
1 large egg
1 C (3 1/2 oz) packed shredded coconut (I use unsweetened)
Preheat your oven to 375 F. Line cookie sheets with parchment paper or tin foil, shiny side up, and set aside.
Sift together the flour, baking powder, and baking soda; set aside.
In the large bowl of a standing mixer beat the butter until soft. Beat in the vanilla, peanut butter, and corn syrup. Beat in the brown sugar and the egg. Add the sifted ingredients and beat on low-speed until mixed.
Remove the bowl from the mixer and stir in the peanut/sugar mixture, the cut up chocolate, and the coconut.
With 2 spoons, form the dough into mounds. Wet your hands with cold water and roll each mound into a ball; place them 2 inches apart from each other on your prepared cookie sheets. Dip a fork into cold water and gently press down in one direction on each ball to flatten it slightly.
Bake one sheet at a time for 12-14 minutes. When done the cookies will be lightly browned, but the tops will still feel quite soft, do not over-bake. They will become crisp when cool.
Store in an airtight container for 1 week of freeze for up to 3 months.