3 Years Down & Coconut-Almond Chocolate Chip Cookies

Last Tuesday, this little blog turned 3 years old! The day came and went; and although I had other stuff on my plate, I knew I had to make chocolate chip cookies to commemorate the occasion. If you've been around for a while, you know it all started with chocolate chip cookies...and then the cookies (and brownies, cakes, muffins, pancakes, etc.) just kept on coming!

Much to Boyfriend's dismay, a lot of my baking nowadays is far beyond his simplistic palate. So it was lucky for me that he wasn't around when I decide to shake things up this year with my blog birthday cookies. These were all mine. And I had a serious craving for coconut and almonds to tackle.

I loved the combination of subtle flavors and textures in this cookie (obviously one I adore). The coconut added to the chewiness, the almonds added a crunch, and the melty chocolate? A necessity.

What's funny is I used to be such a coconut hater, y'all. Then one day a year ago, I tried some shredded coconut again (most likely in some homemade granola) and I decided I actually liked it! My coconut hate-turned-love serves as a little example of how tastes, and people, grow and change throughout the years. (Fingers crossed that, one of these days, Boyfriend's going to start liking vegetables!)

What else has changed about me since July 2010? Uh, TONS! The city I live in, jobs, personal and fitness goals, my overall point-of-view....but certainly not my passion for food. And I pray it never will change!

So, without further adieu: Thank you for visiting, returning to, and embracing my sweet little slice of the internet.

Coconut Almond Chocolate Chip Cookies
Cookie Base Adapted from This Recipe

Servings: ~2 dozen cookies

1 1/2 cup bread flour

1/2 cup, plus 2 tablespoons all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter
1/4 cup coconut oil

1 cup brown sugar

1/2 cup granulated sugar

1 egg, plus 1 egg yoke

1 1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup shredded coconut, toasted (I toasted mine in a skillet on the stove top)
1/2 cup slivered almonds, toasted (I toasted mine in a skillet on the stove top)
1 cup dark chocolate chips

• Combine flours, baking soda, and salt in a medium bowl and set aside. In the bowl of a standing mixer, cream together butter and sugars on high for 3-4 minutes (stopping to scrape down sides halfway through). Add in egg, yoke, and vanilla & almond extracts; and mix until incorporated. 

• Add dry ingredients and mix slowly to incorporate. You may want (need) to finish combining by hand with a wooden spoon. Lastly, stir in coconut, almonds, and chocolate chips until scattered throughout the dough.

• Using a cookie dough scoop (or measurement tool of your choice), shape dough into balls and slightly flatten out the tops. Lay dough balls flat in a gallon ziplock bag and refrigerate overnight (12-24 hours). 

• When ready to bake, remove dough from fridge and preheat oven to 325 degrees. Evenly space cookies on baking sheet, lined with a non-stick mat or parchment, and bake for 8-10 minutes. The edges should be only slightly brown and center will look light and puffy. Allow cookies to cool on baking sheet for 5 minutes and then move to cooling rack to finish cooling. Store in an airtight container for up to 1 week.