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)
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.
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.
Comments
Regarding this temperature, I was once planning to make this cake, back in the 1980s and wrote to Maida, who graciously responded and said that the publisher had left out the correct temperature, but I think it was 325 degrees.
By the way, did you see the article in the New York Times this weekend with Maida's East 62nd Street Lemon Cake recipe? The article went on to say that Maida, at age 101, is working--with her niece, on a compilation of her fans' favorite recipes, and that the book is to be published in the summer of 2019. That is exciting in so many ways!
Love your site and often visit. I have been baking from Maida's books since the first was published in 1974.
Keep up the good work.
Best regards,
David Alexander
Amenia, NY