In our never ending quest for the perfect chocolate chip cookie, our family has chosen this one to be their favorite. The coconut and cinnamon are subtle but they do so much to enhance the flavor of the whole cookie.
Coconut Cinnamon Chocolate Chip Cookies
2/3 cup light brown sugar, firmly packed
2/3 cup granulated sugar
1/2 cup unsalted butter, right from the fridge, or at room temperature
1/2 cup vegetable shortening
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 teaspoons vanilla extract
1/4 teaspoon coconut extract
1 teaspoon vinegar, cider or white
1 teaspoon baking soda
1 large egg
2 cups unbleached all-purpose flour
2 cups dark chocolate chunks or chips
Preheat the oven to 375 degrees Fahrenheit. Lightly grease two baking sheets.
In a large bowl, combine the sugars, butter, shortening, cinnamon, salt, vanilla and coconut extracts, vinegar, and baking soda, beating until smooth and creamy. Beat in the egg, again beating till smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
Mix in the flour, then the chips. Use a spoon to scoop 1 1/4" balls of dough onto the prepared baking sheets, leaving 2" between them on all sides; they'll spread. Bake the cookies for 11 to 12 minutes, till their edges are brown and their tops are light golden brown, almost blonde. Remove them from the oven, and cool on the pan till they've set enough to move without breaking. Repeat with the remaining dough.