Mocha Coconut Almond Chocolate Chip Cookies

Mocha Coconut Almond Chocolate Chip Cookies: The Briarwood BakerHappy National Chocolate Chip Cookie Day! To celebrate this glorious day, I decided to bake these chocolate chip cookies, which I had been brainstorming for a while.

Mocha Coconut Almond Chocolate Chip Cookies: The Briarwood Baker

If you’ve never had Blue Diamond’s Coconut Flavored Roasted Almonds, go to the nearest store and buy them right now. Almonds that are scented with toasted coconut are a gift from the snack gods and with these sitting around the house, I thought they would be fabulous in brown butter chocolate chip cookies. I also decided to throw in desiccated coconut to enhance the coconut flavor of the almonds and some instant coffee granules because I had a coconut coffee this morning and it seemed like a good flavor combination.

Mocha Coconut Almond Chocolate Chip Cookies: The Briarwood Baker

The flavors were perfect together, and I realized I should have combined brown butter, coffee, and coconut a long time ago. In homage of the one day where you can eat endless chocolate chip cookies and have it be slightly acceptable, bake these. They’re phenomenal with a tall glass of milk or dipped in a cup of coffee. Enjoy!

Mocha Coconut Almond Chocolate Chip Cookies: The Briarwood Baker

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Mocha Coconut Almond Chocolate Chip Cookies

12 tablespoons unsalted butter

1 tablespoon instant coffee granules

2 cups plus 2 tablespoons all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup light or dark brown sugar, packed

1/2 cup granulated sugar

1 large egg plus 1 egg yolk

2 teaspoons vanilla extract

1/2 cup chocolate chips

1/2 cup Blue Diamond Coconut Flavored Roasted Almonds, coarsely chopped (or normal almonds or any nut of your choice)

1/4 cup of desiccated coconut

Preheat oven to 325 F. Line a baking sheet with parchment.

Melt the butter in a small saucepan over medium heat, whisking constantly. After a couple of minutes, the butter will begin to foam; continue whisking until the butter is brown and gives off a nutty aroma. Make sure to continually whisk during this process to prevent burning. Immediately remove the butter from the heat, whisk in the coffee granules, and pour into a separate bowl to cool slightly before using.

Whisk flour, baking soda, and salt together in a bowl, set aside.

In a stand mixer with a paddle attachment, mix the butter and sugars together until blended. Beat in the egg, yolk, and vanilla. Add the dry ingredients and beat at low speed, just until combined. Stir in the chocolate chips, almonds, and coconut.

Roll roughly 2 tablespoons of dough into a ball and place on the cookie sheet, about 2 inches apart.

Bake 10 – 15 minutes in the preheated oven.

Makes: approximately 2 dozen cookies

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