Chocolate Chip Rickies

By Coco in the Kitchen

Prep Time:

30m

Bake/Cook Time:

10m - 12m

Yield:

About 3 dozen

Submitted by Sweetalk fan Colette Joseph, these quick and easy Chocolate Chip Rickies are a soft chocolate chip cookie with sweet coconut flakes baked into the dough. You'll want to set a few aside for yourself, because these fun cookies will disappear quickly!

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

1 lb. Light Brown Sugar Box

Ingredients

1 cup unsalted butter, room temperature
1/2 cup Dixie Crystals Extra Fine Granulated Sugar
1/2 cup Dixie Crystals Light Brown Sugar
2 large eggs
2 teaspoons vanilla
3 cups all-purpose flour*
Pinch salt
1 teaspoon baking soda
1 teaspoon instant coffee or ground espresso
2 cups chocolate chips
1 cup unsweetened shredded coconut

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 375°F. Line cookie sheets with parchment paper or silicone baking mat. Set aside.
Cream butter with sugars; then mix in eggs and vanilla until well blended.
In a separate bowl, combine flour, salt, baking soda, and coffee. Slowly incorporate dry ingredients into creamed butter/sugar mixture, but do not overwork dough. Gently mix in chocolate chips and coconut. Chill dough for 20 minutes.
Using a medium cookie scoop, place 1 tablespoon sized balls onto prepared cookie sheets. Bake for 10-12 minutes, until bottoms are golden brown.
Let cookies rest on cookie sheet for 5 minutes, then move to a wire rack to cool.

Dixie Crystals Insight

Dough can be stored in the fridge for up to a week or in the freezer for up to 2 months.

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