“Pride and Prejudice.”
A cup of hot cocoa.
Chocolate chip cookies.
Pink plaid, fur-lined moccasins.
Some days you just want the classics.
It’s going be one of those weeks, and coupled with the fact it’s cold outside (oh, the fickle heart of April), it’s time to heat up the oven. After rummaging through my cabinets and examining my taste buds, it all came down to the leftovers – milk chocolate and semi-sweet chocolate chips, and of course, coconut. These cookies have a slightly soft center with crunchy and chewy edges.
Chewy Chocolate Chip Cookies with Coconut
(Original recipe from 101 Things to do with a Cake Mix)
1 box of yellow cake mix
1/2 C butter, softened
1 tsp vanilla extract
3/4 C milk chocolate chips
1/2 C semi-sweet chocolate chips
3/4 C flaked coconut
1. Preheat the oven to 350 degrees.
2. Mix together the eggs, vanilla and butter. Add in half of the cake mix.
3. Stir in the chocolate chips and coconut, making sure that all areas of the batter are reached.
4. Add in the rest of the cake mix. The dough will be stiff and chocolate chips might come loose.
5. Roll one tablespoonful of dough into a ball. This will secure the chocolate chips in the cookie and ensure perfectly round cookies. Bake for 11 minutes. The bottoms will be evenly browned.
6. Cool on tray for one minute before removing to a cooling rack.
Makes three dozen cookies.