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Weekend
               Cooking
























                  Runner-
                     Up

























                                              CHOCOCONUT COOKIES ACTIVE: 45 min  l  TOTAL: 2½ hr  l  MAKES: about 50

                                              2   cups all-purpose flour          Reduce the mixer speed to low and beat in
                                              1   tablespoon cornstarch           the flour mixture until just combined.
                                              1   teaspoon baking soda            Stir in 1 cup each chocolate chips and
                                              1   teaspoon salt                   shredded coconut. Refrigerate the dough
                                              1½ sticks (12 tablespoons)          until firm enough to scoop, about 1 hour.
                                                  unsalted butter, melted         3. Position racks in the upper and lower
                                              1   cup packed light brown sugar    thirds of the oven; preheat to 350˚. Line
                                              ½   cup granulated sugar            2 baking sheets with parchment paper.
                                              1   teaspoon pure vanilla extract   Arrange tablespoon-size scoops of dough
                   LAURIE FARMER              ¼   teaspoon pure almond extract    about 2 inches apart on the baking sheets.
                                              1   large egg plus 1 egg yolk       Bake, switching the pans halfway through,
                  Pocono Summit, PA
                                              3   cups semisweet chocolate chips  until lightly golden, 12 to 14 minutes. Let cool
                                              2½ cups sweetened shredded coconut  completely on the baking sheets.
               Inspiration My father-in-law
               loves coconut, so I mixed some   2  teaspoons vegetable oil        4. Put the remaining 1½ cups shredded
               into chocolate chip cookies.                                       coconut in a medium bowl. Melt the
               When he told me there wasn’t   1. Whisk the flour, cornstarch, baking soda   remaining 2 cups chocolate chips with
               enough chocolate, I dipped them   and salt in a medium bowl. Set aside.   the vegetable oil in a small saucepan over
               in melted chocolate—then more   2. Beat the melted butter, brown sugar,   low heat, stirring, until smooth. Dip each
               coconut, because why not?      granulated sugar and vanilla and almond   cookie partway in the melted chocolate,   PORTRAIT: JASON FARMER.
               Secret baking ingredient       extracts in a large bowl with a mixer on   then immediately dip in the coconut. Return
               Cornstarch. It makes cookies   medium speed until thick and creamy, about   to the parchment-lined baking sheets and
               thicker and softer.            2 minutes. Beat in the egg and egg yolk.   refrigerate until set, about 30 minutes.


           148   FOOD NETWORK MAGAZINE  ● SEPTEMBER 2016
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