Double Chocolate Coconut Cookies- The Great Food Blogger Cookie Swap

Confession- there has not been a trip to the grocery store in the last two months that I have not bought a cooking magazine, mostly from the cookie category. Every year the same thing- that one to five minutes spent waiting in the darn check out line is just too long to resist. Holiday baking- I love it, the search for that perfect gem of a cookie. This year I participated again in the Great Food Blogger Cookie Swap along with over hundreds of other participants (search #FBCookieSwap to find mouth-watering cookies to bake or torture yourself with). The cookie swap was all to raise money for Cookies for Kids’ Cancer, over $13,778.40 was raised!

The Great Food Blogger Cookie Swap 2013

Martha Stewart contributed to the cookies I sent- after an evening of heated debate and taste testing these were the winners that I was going to ship and bake.

DSC_1030

Ingredients

  • 1 cup unsalted butter, softened
  • ½ cup granulated sugar
  • ¾ cup packed light-brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 ¾ cups all-purpose flour
  • ¼ cup unsweetened Dutch-process cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon coarse salt
  • 2 cups white-chocolate chunks (about 9 ounces)
  • 1 ¾ cups sweetened flaked coconut
  • 1 ¾ cups coarsely chopped walnuts (about 6 ounces)

Method

Preheat oven to 350 degrees. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 2 minutes. Mix in eggs, 1 at a time. Stir in vanilla.

Sift flour, cocoa powder, baking soda, baking powder, and salt into a medium bowl. Mix into butter mixture on low speed until well combined. Stir in chocolate, coconut, and walnuts.

Using a 1 1/2-inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly. Bake until set, 10 to 12 minutes. Let cool on sheets on wire racks 2 minutes. Transfer cookies on parchment to racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.

DSC_1027

We totally lucked out this year with our cookie swaps- all three of the cookies received were out of this world- so ummm, umm good!   Cranberry Orange White Chocolate Cookies from Stephanie at 52 Kitchen Adventures were Sir Wes’s favorite- he “allowed” me to have a couple.  Kate at Fleur-De-Licious sent Ginger Crinkle Cookies, which I am wondering if she knew about my ginger devotion- so yum!  And lucky for me, Sommer, of A Spicy Perspective, could not decide what cookie to send so we got both Sour Cream Whoopie Pies with Chocolate Hazelnut Filling and Tangerine Shortbread with Chocolate Drizzle.  Love that I found another indecisive lady in the kitchen!

Thanks to Lindsey and Julie for organizing such a fun way to “Bake-Back” to a great cause! If you want more mouth watering temptation follow their blogs!  Also to the sponsors of The Great Food Blogger Cookie Swap, OXO, Dixie Crystals, Gold Medal Flour, and Grandma’s Molasses!

Port Wine Cherry Cordial Cookies- #FBCookieSwap

Coffee and/ or cereal for breakfast, on your own for lunch and cookies for dinner.  This was our household meal plan for the last few weeks.  What outstanding timing for The Great Food Blogger Cookie Swap to happen, it was the same time Sir Wes and I were both barreling thru our busiest weeks of the year.  Three deliveries of cookies landed on our doorstep, perfectly synched to provide our nourishment thru Crazytown.

fbcookieswap_white

Cookies for dinner, for two weeks, and I am not even embarrassed.  These gems were fantastic.  Rachel from Kvell in the Kitchen made us Iced Whiskey Ginger Cookies (great week for whiskey), we got a batch of Chai Snickerdoodles that I loved (a couple made it into my morning coffee) and Traci from Burnt Apple’s cookies landed last- melt in your mouth butterscotch delights.

I recruited a few chefs that I work with to help me brainstorm what kind of cookie to make, the idea list got pretty long and I have a few of them planned in the future- but we finally landed on the perfect cookie to sip a glass of wine with.  Chocolate Cherry Cordial Cookies, made with port wine, 70% dark chocolate chunks and sun dried cherries. 

DSC_0101

Inspired by a couple of great chefs and slightly modified from the Food Network

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 cup good quality cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 stick butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup port wine
  • 6 ounces dark chocolate, broken into chunks
  • 1/2 cup dried tart cherries

 Directions

 Preheat oven to 375 degrees F.

 Combine flour, cocoa powder, salt and baking soda in a bowl. In a bowl of an electric mixer, or with a handheld mixer, combine butter and sugars until fluffy. Add egg, vanilla, and wine and combine. Slowly in batches add the flour mixture until just combined. Fold in the chocolate and cherries. On a nonstick cookie sheet, place a heaping tablespoon of dough for each cookie about 2 inches apart from each other. Bake 8 to 10 minutes, or until tops are still soft looking but edges look firm. 

DSC_0050

The cookie swap this year was a ton of fun- I can’t wait to see all the posts and get my cookie baking on!!  Thanks to Lindsay from Love and Olive Oil and Julie from The Little Kitchen for organizing such an enormous event.  And a huge shout out to the participants that all supported a great cause- Cookies for Cancer.  I can’t wait to see how much The Great Food Blogger Cookie Swap collected for such an important cause! 

DSC_0074

Cheers to all the cookie monsters out there- and though it isn’t a diet I would recommend for any length of time- remember, cookies for dinner are OK.  (sometimes)