I woke up this morning with a million post-trip chores, but the only thing I accomplished was grocery shopping and baking brownies inspired by telenovelas. While the brownies baked, I worried they wouldn’t be good so I made some dough for a cookie from Food and Wine. Coincidentally, the cookie’s title also sounds like the name of soap opera.
These were supposed to be a back-up to the brownies, but they stole the show! They’re dark from all the brown sugar and perhaps I over-baked the first few; but they are excellent with lot of ripples and folds and texture contrasts from the nuts and chips. If I’d added the golden raisins, they would have had an even more interesting texture, but I was willing to sacrifice that because I don’t care for golden raisins near chocolate.
- 3 cups (13.5 ounces) unbleached all-purpose flour, stir and aerate well before measuring
- 2 1/2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 sticks (½ pound) unsalted butter, softened
- 2 cups light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/3 cups shredded coconut
- 1 cup extra dark chocolate chips
- 3/4 cup macadamia nuts, chopped
- Preheat oven to 350 degrees
- Mix the flour, baking powder, baking soda and salt together in a bowl and set aside.
- In large bowl, using an electric mixer, beat the butter, brown sugar and granulated sugar until the mixture is fluffy. Beat in the eggs and vanilla until they are combined. By hand or using lowest speed of the mixer, stir in the flour mixture.
- Add coconut, chips, and nuts to the dough and stir well.
- Using a heaping tablespoon, scoop up mounds of dough and arrange about 2 ½ inches apart on baking sheets. Bake one sheet at time for 10-12 minutes or until cookies are golden brown.