Coconut Chocolate Chunk Cookies

Gearing up for holiday cooking, maybe a Christmas cookie exchange? Add this delicious coconut treat to your arsenal

Stirring chopped coconut milk chocolate into a basic chocolate chip cookie dough takes it to a deliciously new level in this President’s Choice recipe.

Serves: 32                                                                                                          

Prep time: 10 minutes                                                                                  

Chill time: 2 hours

Cook time: 25 minutes

Ingredients

3/4 cup (175 mL) PC Country Churned Butter - Unsalted, softened

1/2 cup (125 mL) packed brown sugar

1/2 cup (125 mL) granulated sugar

1 egg

1 tsp (5 mL) pure vanilla

2 cups (500 mL) all-purpose flour

1 tsp (5 mL) baking soda

1/2 tsp (2 mL) salt

1 bar (300 g) PC Milk Chocolate with Toasted Coconut, cut in 1/2-inch (1 cm)

Directions

  1. In large bowl and using electric mixer, cream butter and sugars until light and fluffy. Beat in egg, then vanilla.
  2. In another bowl, stir together flour, baking soda and salt. Using wooden spoon, gradually stir into butter mixture until blended. Stir in chocolate chunks. Cover bowl and refrigerate for 2 hours.
  3. Preheat oven to 350°F (180°C).
  4. Drop dough by heaping tablespoonful 2 inches (5 cm) apart onto ungreased cookie sheets. One cookie sheet at a time, bake in centre of oven for 10 to 12 minutes or until edges are golden. Transfer to rack to cool. Makes 32 cookies.

Per serving: 150 calories, fat 8 g, sodium 90 mg, carbohydrate 18 g, fibre 1 g, protein 2 g

For more ideas and recipes, check out President's Choice

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