Pistachio Coconut Chocolate Chunk Cookies
Very light textured cookies with lots of flavor from cereal, nuts and chocolate.
Servings 42
Ingredients
- 2 sticks unsalted butter softened
- 1 cup plus 2 tablespoons light brown sugar 225 grams
- ¾ cup plus 2 tablespoons granulated sugar 175 grams
- 1 large or extra large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose very lightly spooned and swept (260 grams)***
- ⅓ cup cornstarch 45 grams
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup roasted unsalted shelled pistachios
- 2 cups loosely packed unsweetened shredded coconut 2 oz
- 2 cups Corn Flakes cereal
- 1 cup dried cherries
- ¾ cup chopped dark or milk chocolate
Instructions
- Preheat oven heat to 325 degrees F.
- In the bowl of a stand mixer, beat butter and both sugars until creamy, scraping the side of the bowl often. Add the egg and vanilla and beat just until blended.
- In a separate bowl, thoroughly stir together flour, cornstarch, baking powder, baking soda and salt. Stir flour mixture into sugar mixture.
- Put the pistachios and coconut in a food processor and pulse until pistachios are chopped. Add Corn Flakes and pulse 5 more times to crush cereal.
- Dump pistachio/coconut/cereal mixture into cookie batter and stir until batter comes together. It will be very thick, so it’s best to use your hands or paddle attachment of a stand mixer.
- Shape dough into ¾ to 1 inch balls and place on cookie sheets. Press balls down slightly so that tops are flat. Bake one sheet at a time for about 15 minutes or until cookies start to brown around the edges. Let cool for about 3 minutes on cookie sheet, then transfer to wire rack to cool. Let cool completely before serving.
- Makes about 42 cookies.
Notes
Measure the flour with a very light hand or weigh it
