The New Chocolate Chip Cookie
The New Chocolate Chip Cookie is the kind of cookie you can eat for breakfast, lunch or dinner. I'd know because I "tested" it to make sure (and no, I'm not mad about it). I have been dreaming about these cookies for over a month now. Let me explain. When Molly and I were in Tuscany last month, she told me about these amazing cookies she baked. She told me that they're unlike any other chocolate chip cookie she's had. She basically said they're a must bake. So, of course, I've been thinking about them ever since. It should come of no surprise that they're from The New Sugar and Spice, the beautiful brainchild of one of my favorite bloggers, Samantha of Love, Cake. I first met Sam right around the time the Saveur Blog Awards Finalists were announced this year, after running into an old coworker in SF who used to work with Sam in NY. Basically, she told me that her radiant, brilliant, insanely talented bestie, Sam, was also up for an award and that if I could, I had to meet her. Well, I had never heard of Sam or Love, Cake but you better believe the minute I made it home to LA, I got online and headed to Sam's blog to see who/what I had been missing. I instantly fell in love with her. Her writing is beautiful, she's so eloquent and yet approachable, she writes with a warmth that cannot be matched, and man oh man does everything she bakes look good. I'm pretty sure she's a unicorn.
Anyway, these cookies!! They're magical. In a way that's new and surprising and of course, addicting. Let me start out by telling you that if you're a chocolate chip cookie purist, maybe don't go into these thinking of them as that kind of cookie. Because they're not. They're more. Think of them as an evolution of what was. Loaded with bittersweet chocolate chunks, chopped pistachios, and a double punch of coconut, these cookies are what chocolate chip cookies can be if you're willing to think bigger. I really do think they're the cookie embodiment of Sam: wonderful, unique, and perfectly balanced. And as hard as it might be to believe, every recipe in her book is just as beautiful, thoughtful, and innovative as this one.
A couple notes about the recipe. I gave my pistachios a good chop because Moses isn't a huge nuts in cookies guy but if I were making these for myself, I'd have gone with bigger pieces. It goes without saying, but use good chocolate. In regards to the coconut, I cut mine down by half but honestly, these cookies would have been great with exactly what Sam called for, so I'm giving you that amount. Best part about these cookies (well apart from them being delicious) is how quickly and easily they come together. You don't need a stand mixer, just grab a couple mixing bowls, a whisk, and a wooden spoon (or sturdy spatula like this one), and you're good to go. Happy baking and happy Friday, friends!!
The New Chocolate Chip Cookie
From Samantha Seneviratne's The New Sugar and Spice
Makes about 2 dozen
- 1 c. (4 1/2 oz.) all-purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. kosher salt
- 1/2 c. melted virgin coconut oil
- 1/3 c. packed light brown sugar
- 1/4 c. granulated sugar
- 2 Tbsp. pure vanilla extract
- 1 large egg
- 4 1/2 oz. bittersweet chocolate (60 to 70 percent cacao), chopped (about 1 c.)
- 2 1/2 oz. (1/2 c.) shelled raw pistachios, coarsely chopped
- 1 c. (3 oz.) shredded unsweetened coconut, toasted
- Flaky sea salt, for sprinkling (optional)
- Mixing bowls
- Measuring cups and spoons
- Wooden spoon or sturdy spatula
- Baking sheet lined w/parchment or silpat mats
- Wire cooling racks
- Preheat the oven to 350°F. Line two baking sheets with parchment paper or silpat mats.
- In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, using a wooden spoon, combine the coconut oil, brown sugar, and granulated sugar together until creamy. Stir in the vanilla and egg. Add the flour mixture to the coconut oil mixture and stir to combine. Fold in the chocolate, pistachios, and coconut.
- Scoop the dough in 2-tablespoon scoops and place on the prepared baking sheets, at least 2 inches apart. Sprinkle each cookie with a bit of sea salt. Bake until golden brown, 12 to 14 minutes, rotating the sheets halfway through. Let the cookies cool on the sheets on racks for about 5 minutes.
- Serve and enjoy!
Note from Sam: I think these are best eaten warm, the day they're made. You can store them in an airtight container at room temperature for up to 2 days or in the freezer for up to a month. Make sure to let them cool completely before storing.