Saturdays are for napping and giant-cookie making.
Toasted coconut makes hoodie-wearing, cookie-making, messy-hair days better.
After taking that picture I couldn’t remember how much flour I put in the sifter so I had to re-scoop 3 cups worth of whole wheat flour. Whew, talk about a hassle. … ha!
This recipe is one that can be thrown together in minutes. It uses cold butter! So you don’t even have to remember to take butter out of the fridge at any point. So cheers! Make this whenever you want and don’t even bother planning ahead.
- 3 cups whole-wheat flour
- 1 1/2 t baking powder
- 1 t baking soda
- 1 1/4 t kosher salt
- 2 sticks cold unsalted butter, cut into 1/2 inch pieces
- 1 up dark brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 t vanilla extract
- 8 oz. bittersweet chocolate, roughly chopped
- 1/2 cup sweetened coconut, optional
- Preheat the oven to 350°F. Butter a 12-inch iron skillet that is at least 2 inches deep.
- Sift the flour, baking powder, baking soda and salt into a large bowl. Set aside. Using a stand mixer and the paddle attachment or a hand mixer cream the butter and sugars together on low speed until blended. Scrape down the sides with a spatula between additions. Add the eggs one at a time and mix until combined. Then add the vanilla. Add in the dry ingredients and mix until just combined, about 30 seconds.
- Add most of the chocolate to the batter but reserve some for sprinkling on top. Mix until the chocolate is evenly dispersed. Scrape the batter out of the bowl and into the skillet and use your hands to press it into the skillet to form an even layer. Sprinkle the rest of the chocolate and the coconut on top and press lightly into the dough.
- Bake for 30-40 minutes (mine took closer to 50) until the cookie is golden brown around the edges and the center feels set when poked gently. Remove from the oven and allow to sit on a wire rack until cool before slicing. Cut into wedges and serve.
Pretty orange sunset light is proof summer is coming!