I think the most popular form of chocolate chip cookies that I’ve ever made are the ones with toasted coconut. My co-workers absolutely love them, and even folks who usually eschew all sweets will dig in to these absolutely delicious cookies. So last month when I had the inclination to bake something I pulled out a bag of unsweetened coconut that I’d bought at Whole Foods on a whim. Might as well try it in some cookies! My usual recipe calls for toasted sweetened coconut, so using the unsweetened variety was going to be something a little different. In the end I basically just toasted the unsweetened coconut (5-7 minutes at 350 deg F) and then added it to my favorite chocolate chip cookie recipe (with semisweet and milk chocolate chips). And they were amazing! The coconut provides a lovely nutty flavor to the cookies and adds a bit of a chewy texture. What more could you ask for?
The unsweetened coconut wasn’t the only out of the ordinary ingredient that I’ve had hanging out in my pantry for a while. Another one was a bag of cacao nibs, also bought on a whim at Whole Foods. (I really need to avoid the baking aisle when I’m there.) So in an effort to actually make use of the cacao nibs, I decided to dump them into a batch of chocolate chip cookies. (With my well documented obsession with chocolate chip cookies, what else did you expect?) I started with a double batch of my favorite recipe, with about half the usual amount of chocolate chips (1/2 cup semisweet chips and 1/2 cup milk chocolate chips) and simply added the cacao nibs. I don’t remember how many ounces the bag contained, but I think it turned out to be something like 1/2 cup of cacao nibs. The combination of the chocolate chips and cacao bibs made these cookies supremely chocolatey. The cacao nibs not only augmented the chocolate flavor, but they added a bit of a crunch to the cookies. They were quite lovely. Not my favorite, but a nice change of pace. And, of course, my co-workers loved them. Free cookies are always popular!