Triple Chocolate Cherry Coconut Chip Cookies
In honor of Chocolate Chip Cookie Day which is today I bring you The Triple Chocolate Chip, Cherry and Coconut Cookie. It has Dark Chocolate, Milk Chocolate and White Chocolate chips as well as Cherries and Coconut and is finished with a triple drizzle on the outside. This recipe was inspired by one of my culinary instructors in San Diego. Chef Lui was an amazing and patient instructor. She told us that she was the head pastry chef in a world-renowned Hotel in Hawaii and that she would bake these cookies and have them placed in each room on each pillow. Her cookies were a raging success and you soon will see why. Her secret ingredient Vanilla milk. We here at the pink papaya have incorporated the vanilla milk with vanilla bean paste...just to bring it up a notch! Instead of just one variety of chocolate chip we made it a triple threat by using three varieties of chocolate we also are bringing in the tropics with Toasted Coconut chips and a tiny tartness to offset the sweet we are adding cherries. This recipe is our tribute to you Chef Liu Happy Chocolate Chip Cookie Day!
Ingredients
- 4 Cups of Flour
- 1 Tsp. of Sea Salt
- 2 Tsps. of Baking Powder
- 2 Tsps. of Baking Soda
- 1½ Cups of Butter
- ½ Cup of Sugar
- 1 ½ Cups of Brown Sugar
- 2 Eggs (large)
- 2 Tbsp. Vanilla Bean Paste
- 1 Tbsp. Milk
- 1 Cup Dark Chocolate Chips
- 1 Cup Milk Chocolate Chips
- 1 Cup White Chocolate Chips
- 1 Cup of Toasted Coconut Chips
- 1 Cup of Dried Cherries
- ¼ cup Dark Chocolate Chips
- ¼ Cup Milk Chocolate Chips
- ¼ Cup White chocolate Chips
Instructions
- Let’s gather our ingredients.
- Gather a large bowl and place your dry ingredients in the bowl. ( flour, sea salt, baking powder, and baking soda.)
- Whisk your dry ingredients until very combined and airy and set aside.
- Let’s get the mixer ready by attaching the beater attachment to the mixer arm.
- Add your butter and both sugars to the mixer bowl.
- Turn the mixer on low and beat until light and fluffy. (You can start on low and increase speed to medium)
- Add your eggs one at a time. (Never crack your eggs along the side of the mixer as you can get eggshells into the batter or worse spoiled egg and you will have to start all over. Always crack them into small bowls first then into your mixer.)
- In a small bowl combine your milk and your vanilla bean paste.
- Add your vanilla and milk mixture into the batter and combine. (about 30 seconds)
- Now add in your dry ingredients on low so it doesn't go flying everywhere!
- Add in your coconut flakes and your cherries, mixing all the ingredients well.
- Now add your 3 different cups of chocolate chips and slowly mix into the batter. Careful not to over mix.
- Place plastic wrap over the mixing bowl and refrigerate batter for 1 hour. This is mandatory for this batter, if not it will spread. After the hour.
- After your batter has been in the fridge for an hour. Line 2 large baking sheets with parchment paper and have your scooper ready.
- Preheat the oven to 350 degrees.
- Scoop your batter on the parchment lined sheet pan. Here is where you can freeze half and bake the other (which is what I do.) Once frozen, place in Ziploc bags and when hubby gets a craving for cookies I just remove from Ziploc and place on a parchment lined baking sheet and bake at 350 frozen until golden brown. I always have frozen cookie batter balls in my freezer. You never know when you have company or just a nice gift that you need to bake up in a few minutes.
- Now back to baking our cookies. Place your baking sheet pan of cookies into your oven. For about 12 to 15 minutes depending on your oven. Keep an eye out for it; they bake rather quickly.
- Take out when edges are golden brown.
- Place on cooling racks. While we wait, let's make the three chocolate drizzles.
- In 3 microwave safe bowls place your 3 different chocolate chips, heating each individually for 20 second intervals until melted and smooth.
- Place in piping bags and drizzle back and forth on one side of your cookie, at a time.
- I place a cold glass of milk in the freezer to drink with my cookie for a few minutes before I eat my cookies. Enjoy!
