Instagram is my favourite social media, bar none. It’s the first app I look at in the morning and the last at night and there’s always something beautiful, or delicious, or funny, or interesting to look at. Call me a sucker for a great photo!
Since I’ve started this blog and have been taking pictures of my baking with my big girl camera, I’ve also been posting to my Instagram A LOT (follow me @queeneets!). It’s one way of letting my work colleagues know to expect baked goods the next day, but it’s also a way for me to showcase what I can do and how far I’ve come in the baking world.
However, because of Instagram, it’s become a running joke that whenever I go somewhere, people will ask me if I’ve brought any cookies, or banana bread, or tarts, or bars (you get the idea). Well, most of the time when I’m going out for dinner with friends, I struggle just to make it there on time, let alone baking something special for the occasion.
So, whenever I see my best friend’s fiance, he asks me if I’ve brought him cookies yet. And every time I say no, I’m sorry, I promise I’ll bake you something next time. Well Matthew – this is that time. I literally baked you a batch of cookies for your very own and I’m going to hand-deliver them to you. Please accept this as a goodwill offering for the last 40 times I’ve promised to bake something for you and haven’t had time.
This recipe is my favourite chocolate chip cookie recipe with some tasty additions that I’ve been meaning to put in a cookie for a long time – coconut and Skor bits. I tweaked the usual recipe a bit and added in a tad more brown sugar, with the result that the cookies are brimming with different levels of sweetness and flavour. They’re almost like a sugar cookie in chewiness, but the semi-sweet chocolate chips help to balance them out.
- 1 cup of butter
- 3/4 cup granulated sugar
- 1 1/4 cup brown sugar
- 2 tsp vanilla extract
- 2 eggs
- 2 tsp water
- 3 cups all-purpose flour
- 1 tsp baking soda
- Pinch of salt
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup unsweetened medium coconut (do not use sweetened coconut!)
- 1/2 – 3/4 cup Skor bits
- Preheat oven to 350 degrees C
- Cream butter and sugars together, add eggs, vanilla and water and blend well.
- In a separate bowl, sift flour, baking soda and salt together, then add to butter mixture. Mix until just blended.
- Fold in chocolate chips, coconut and Skor bits
- Take approx. 1 tbsp of dough and roll into a ball. You can also use a cookie scoop for this part. Roll all of the dough up into balls – you can then either chill the dough for an hour or so, or bake immediately. Chilling the dough will let the flavours develop even more.
- Bake for 11-13 minutes, until edges are golden brown. Take out and let cool for about 5 minutes on the cookie sheet, then transfer to a cooling rack.
- Store at room temperature in an airtight container for up to a week.
I usually find that these cookies taste even better the day after you make them. Give it a try!