You know the kind of day, when you just need to do something productive, and then you do, and it turns out well, and everyone is excited about your efforts? Yeah, that’s what happened with these cookies. Trust me, not every baking venture is rewarded with that, but these were very very popular. The thing I love about baking is the science: you take a mish-mash of ingredients, blend them in a particular way, and voila! Something magical happens. These cookies happen. :)
So no, you do not NEED to chill the dough balls. You can, of course, bake the dough right away. Know that you will bake them slightly less time, and they will spread a bit more. Otherwise, they’ll be a good cookie. Let the dough sit for a few hours, and let the moisture work its magic on the sugar and the flour, and you’ll get a VERY good cookie. It just depends on how urgently you need the cookie, I guess.
Yes, coconut milk powder. It’s a thing. It’s a thing that is going to add that hint of something super creamy, butter and yummy to your baked goodies. There’s not enough in there to make the cookies overly coconut-y, don’t worry. If you don’t want to share your secret ingredient, you don’t to. Your secret is safe with me. ;)
Damn Good Chocolate Chip Cookies
Yield: 12 to 18 cookies, depending on your scoop size
1 cup (2 sticks) unsalted butter, super soft 1/3 cup packed light brown sugar 1/4 cup sugar 1 egg 2 teaspoons vanilla extract 1 3/4 cups flour 2 tablespoons coconut milk powder 1 1/4 teaspoons salt 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/3 cup toasted pecans, chopped 1/3 cup dark mini chocolate chips 1/3 cup white mini chocolate chips Maldon’s salt
Directions In a large bowl, and using a wooden spoon or sturdy spatula, mix together the butter and sugars, flexing your muscles for about 2 minutes, until they are fully combined. Add the egg and vanilla and stir until combined and fluffy. Let sit 30 seconds. Stir again for 30 seconds. Repeat twice (stirring and resting 3 times).
In a medium bowl mix the flour, milk powder, salt, baking powder, and baking soda and add to the sugar mixture, mixing until just combined.
Stir in the nuts and chocolate chips. Scoop your dough into 1 1/2 to 2 tablespoons-sized balls and place as close as you’d like on a baking sheet. Chill the dough balls at least 2 hours, or up to overnight.
When ready to bake, heat the oven to 350°F. Spray your baking sheets or line them with parchment. Place the dough balls 2 to 3 inches apart onto your sprayed sheets. Sprinkle them with coarse salt.
Bake the cookies for 10 to 12 minutes, until the edges of the cookies are golden brown. With oven mitts, remove the baking sheets from the oven and cool the cookies completely on the baking sheets. Store in an airtight container for up to a week or freezer for longer.
Note: these are a little bit tender, but will firm up once they cool.