Black and White Chocolate Chunk Coconut Cookies

Name: Black and White Chocolate Chunk Coconut Cookies
Yield: Makes 2½ Dozen
Ingredients: ½ teaspoon pure vanilla extract; 1 large egg; ¼ cup plus 2 tablespoons granulated sugar; ¼ cup plus 2 tablespoons packed dark or light brown sugar; 8 tablespoons (1 stick) unsalted butter, softened; 1⅓ cups (one 3½-ounce can) shredded coconut; 3 ounces best-quality white chocolate, cut into coarse chunks; 3 ounces best-quality semisweet chocolate, cut into coarse chunks (you can also use ½ cup semisweet chocolate morsels); ½ teaspoon salt; 1 cup plus 2 tablespoons sifted all-purpose flour; ½ teaspoon baking soda

Preparation info

Makes
2½ Dozen

Difficulty
Easy

Appears in

Get in There and Cook

By Richard Sax

Published 1997

About

My mother remembers well cutting up a bar of chocolate to bake cookies when she was a teenager. Then, in the 1930s, the Nestlé Company (which had bought the rights to Ruth Wakefield’s recipe for Toll House Cookies) began manufacturing a prescored chocolate bar that could be broken into pieces just the right size for Toll House Cookies.

The morsels were introduced in 1939, and the rest is history.

Ingredients

Dessert
Snack
Vegetarian

Ingredients

Method