This recipe for Chocolate-Chocolate Chip-Coconut cookies is a slight variation on last December's Triple Chocolate Cookies, in case you're wondering why it looks so familiar. Variations marked in bold.
1 c. all-purpose flour
1/2 c. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. baking powder
Pinch of salt
1/2 c. (1 stick) butter, melted
1/2 c. sugar
1/2 c. light brown sugar
1 tsp. vanilla
1/2 c. semisweet chocolate chips
1/2 c. flaked coconut
Preheat oven to 350 degrees. Sift together flour, cocoa, baking soda, baking powder, and salt. Melt butter in a small pan over medium heat, stirring frequently. Continue stirring until butter separates. Add to mixing bowl. Cream butter and sugars together until smooth (this won't look like your traditional "creamed butter and sugar" fluffiness, but go with it anyway. Scrape the sides of the bowl a few times), and beat in the egg and vanilla. Add the flour mixture and mix until almost blended. Add the chocolate chips and coconut and mix. Roll the dough into 1-inch balls and place on an ungreased baking sheet 2 inches apart. Bake for 12-14 minutes. Transfer to a wire rack to cool, and store in an airtight container up to 7 days. Makes 2 to 3 dozen (depends on the size of the cookie!).
OK. This was a little bit of an experiment. My general rule is to not experiment with baking, only with cooking ... but I ran into a snag when I went to make these cookies: the only butter I had was frozen, and I didn't have time or a microwave to defrost it. So, I had to come up with something. I remembered a friend had made chocolate chip cookies with browned, melted butter because the test kitchens of Cook's Illustrated had suggested it.
Browned butter? Hmmm.
I decided just to melt it and let it sit in the pan for a few over medium-low heat to see if I got anything brown. I didn't. Maybe I didn't let it heat long enough. What I DID get, though, was butter separation. The oily stuff stayed on the bottom and foamy stuff came to the top. I didn't skim it, though that seemed like something logical to do. Again, hmmm.
Well, cookies are cookies, and I'll be dadgummed if I didn't just decide to use the mysterious melt anyway. I poured it into my mixing bowl and added the sugars and mixed away. As I mentioned in the directions above, this didn't look like the usual "Cream butter and sugar" outcome. I thought the cookies would be runny because of the melt. Of course, that didn't keep me from plowing ahead ... there were cookies on the horizon and nothing was going to stop me! So I proceeded to add everything else, following the directions. I threw in some coconut at the end because (a) I love coconut (b) I found half a bag of it in my freezer and (c) I thought it would add an exotic flair.
The cookies held up nicely.
They didn't run and flatten out at all.
In fact, the dough was pretty sturdy, and when I rolled it into balls it wasn't sticky at all.
What I don't know is if the sturdiness of the dough is due to the melted butter or the coconut. Hmmm.