Apricot, coconut and chocolate chunk cookies
Good old-fashioned chocolate chunk cookies are always a hit. Kids love these, and they make a great treat to pop in school lunchboxes or to munch on a road trip.
These chocolate chunk cookies work with both milk or dark chocolate, or a mix of the two! If you forget to pull your butter out of the fridge to soften ahead of time here’s a great tip – pop the weighed, cubed butter into a bowl of tap water. They’ll soften up in only a few minutes! If you can’t find threaded coconut, use desiccated.
This recipe comes from the December/January issue of NADIA magazine.
- butter 125g, cubed and softened (but not melted)
- soft brown sugar ⅓ cup, lightly packed
- caster sugar ⅓ cup
- egg 1
- vanilla essence or extract 2 teaspoons
- plain flour 1 cup
- baking powder ¾ teaspoon
- salt ¼ teaspoon
- wholegrain oats 1 cup
- threaded coconut ½ cup
- dried apricots ⅓ cup, roughly chopped
- good-quality milk or dark chocolate 100g (I used Whittaker’s 50% cocoa solids), roughly chopped
Preheat the oven to 180°C. Line two trays with baking paper.
- Beat butter, brown sugar and caster sugar in a large bowl until pale and fluffy (if you have a handheld electric beater or cake mixer, this will make it easier).
- Add the egg and vanilla and continue to beat until well combined.
- Sift in the flour, baking powder and salt and mix lightly, then add the oats and coconut. Fold through apricots and chocolate until evenly combined.
- Roll balls of mixture (just smaller than a golf ball) and place 3cm apart on baking trays. Press down slightly.
- Bake for 18-20 minutes until the edges are golden but the inside is still slightly soft. Swap trays over halfway through baking to ensure even cooking. Remove cookies from oven and allow to cool for about 5 minutes before transferring to a wire rack to cool completely.