Thursday, February 22, 2007

Full-Ton Cookies

My boss's name is Fulton and he loves coconut and almonds. I started making these cookies in his honor about a year ago. The are really really good and can easily put a full ton on your hips if you eat to many. Like most sweets, they're better when shared. (In full disclosure, this recipe is almost entirely from The New Best Recipe cookbook put out by cook's illustrated. Since I can do this recipe in my sleep now, I feel as though it's mine!)

Ingredients (Oven should be preheated to 350F)
2 cups plus 2 TBL all purpose flour
1/2 t salt
1/2 t baking soda
1 1/2 sticks of warmed butter (not melted)
1 cup packed brown sugar
1/2 cup white sugar
1 egg
1 egg yolk
1 T vanilla
1 1/2 cups semi-sweet chocolate chips
1 cup almond slivers toasted
1 cup shredded coconut toasted

Mix the first 3 ingredients in a medium bowl and set aside.
Cream the butter and sugars until blended.
Add the eggs and vanilla.
Then slowly add in the flour mix.
Once the flour mix is incorporated-fold in the chips, almonds and coconut.

Roll about 2 TBL into a ball of and then break the ball in half. Turn the halves ball side down, put them side by side and smush them together. DO NOT look away from your son while doing this or you will look back to find a round cheeked blond kid trying to pretend he has nothing in his mouth. Place on a greased cookie sheet or line a cookie sheet with parchement paper. Repeat. Bake for 15 minutes and then cool on a rack for 5 minutes. Eat warm.

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