These cookies taste pretty much as good as you’d think they would – I mean you can’t really go wrong considering the ingredients. What makes this a keeper recipe for me is the ease in which they came together, the quickness of the cooking time, and how easily they sprung from the pan once cooked. This is baking 101, people.
It seems that most of us, no matter our kitchen knowledge, know how to make a pretty good chocolate chip cookie. Usually this requires an electric mixer (unless you make this incredible recipe!) and at least an hour in the kitchen of scooping dough and sliding cookie sheets in and out of the oven. The blondie (basically a bar cookie that tastes just like a chocolate chip cookie) requires one, fairly quick baking time for all three dozen cookies. This particular recipe, from my fave peeps at the ATK, insists that an electric mixer takes away from the chewy denseness that they were seeking. Fine by me! These came together in no time at all and the two types of chocolate as well as the warm, toasty coconut flakes really set these apart. They cut from the pan like a dream and were extremely well received. A+ for ease and flavor.
Lastly – a great idea to snaz (snazz?) these bar cookies up into a scrumptious dessert. If serving at your house, simply store the prepared dough ahead of time, covered with plastic, in the fridge. A little after you finish dinner, uncover and bake as directed. Cut into squares and serve with a big scoop of ice cream on top for a homemade brownie sundae! If traveling, bring the prepared dough and ask your host if they wouldn’t mind you using their oven for the brownie sundae to-go version. Once they get a bite of warm brownie with melty ice cream sliding off, not only will they not mind but they will definitely be inviting you back.
Double Chocolate and Coconut Blondies
Slightly Adapted from America’s Test Kitchen
1 1/2 c. unsweetened flaked or shredded coconut
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
12 tbsp. unsalted butter, melted and cooled
1 1/2 c. light brown sugar
1 1/2 tsp. vanilla
1 c. bittersweet or semisweet chips
1/2 c. white chocolate chips
1. Heat oven to 350 degrees. Spread coconut on baking sheet and bake for 5-7 minutes or until lightly golden. Leave oven heated at 350 degrees.
2. Whisk four, baking powder and salt in a small mixing bowl.
3. Whisk butter, brown sugar, eggs, and vanilla in a larger mixing bowl.
4. Stir dry ingredients into wet. Add chocolates and coconut. Stir gently until combined.
5. Spray 9×13 baking pan with nonstick spray. Transfer mixture to prepared pan and spread evenly.
6. Bake for 22-25 minutes or until the surface is shiny, cracked and feels firm to the touch. Let cool at least 30 minutes before cutting and serving.