New book on the way from Maida Heatter!

A commenter brought my attention to an article that appeared in yesterday's New York Times. It discusses Maida Heatter's rise to fame and features her recipe for 62nd St. Lemon Cake. At 101, she still resides in Miami Beach and is currently working on a compilation of her fan's favorite recipes with her niece. The book is to be published in the summer of 2019!

Chocolate Chunk Coconut Peant Butter Cookies

Chocolate Chunk Coconut Peanut Butter Cookies

Source: Maida Heatter's Brand-New Book of Great Cookies (Random House, 1995 ed.), pg. 136.

Lots of raves for these cookies. I shared them with a committee group and the remainder with some friends. The cookies are crisp and I normally prefer a soft cookie. These are actually a mixture of crisp and soft. I used chocolate chips that I had left over in the cabinet. Maida Heatter says that they are fine but if you use higher quality chocolate, they are even better. I will have to try that next time.

I have no idea what the 1 tablespoon of sour cream does. I thought that was odd but I guess it keeps them from being too dry?

No need to question the ingredients though because these are the bomb!

6 oz. semi-sweet chocolate (chopped) (Chips are fine)

1 cup salted peanuts

1/2 cup granulated sugar

1 1/4 cups sifted unbleached flour

1/2 tsp. baking powder

1/2 tsp. baking soda

4 oz. (1 stick) unsalted butter (softened)

1 tsp. vanilla

1/2 cup smooth or chunky peanut butter

1 TBS. sour cream

1/2 cup packed dark or light brown sugar

1 large egg

1 packed cup shredded coconut

Preheat oven to 325. Line cookie sheets with either parchment or foil.

Pulse the peanuts and the sugar in a food processor about 5 or 6 times until the nuts are in large pieces.

Sift together the flour, baking powder and baking soda.

In a mixer, beat the butter and add the vanilla, peanut butter and sour cream. Add the brown sugar and the egg. Add the sifted flour mixture and beat on low speed.

Remove from the mixer and add the peanut mixture, chocolate and coconut. Mix well.

Form the dough into balls. I use a scoop to make it easier. You can use your hands but you will need to wet them often. After forming the balls and placing them about 2" apart on the cookie sheet, use a fork to press them into 1/2" thickness (the fork will need to be wet to avoid sticking).

Bake about 12 minutes (reverse the pans about half-way during baking if you are using two). The cookies are done when they are lightly browned  but the tops will still be soft. They will crisp up when they have cooled. Transfer the cookies to a wire rack to cool. Store in an airtight container.