Banana Nutella Bread

I have a special weakness for banana bread. It’s super homey, and the smell of it baking permeates the house. It’s one of those foods that tastes good ANY time of the day. I also have a major weakness for Nutella. I often find myself dipping a spoon in the jar when I’m having a sweets craving. So… the idea of Nutella and banana bread together makes my mind explode. It’s a perfect marriage of two flavors I adore!

This is a very basic banana bread recipe, and you’ll likely have a good majority of the ingredients on hand. It freezes well and the recipe doubled makes 2 nice loaves, so don’t let those ripe bananas sit there any longer! :)

Banana Nutella Bread

Banana Nutella Bread
Yield: 1 9-inch loaf

2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups mashed ripe banana (approx. 3 large bananas)
6 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup Nutella

1. Preheat the oven to 350 degrees F (176 degrees C). Lightly grease a 9-inch loaf pan and set aside.

2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.

3. In a large mixing bowl, beat the butter and sugars until light and fluffy. Add the mashed banana, followed by the eggs and vanilla. Scrape the sides of the bowl and mix well.

4. With the mixer on low, add the flour mixture until just combined. Remove half the batter and stir in the Nutella.

5. Add alternating spoonfuls of the regular batter and the Nutella batter to the prepared loaf pan. Swirl batter gently with a knife, chopstick, skewer or anything you can find. Bake 1 hour, or until a toothpick inserted into the center comes out with moist crumbs attached. Cool the bread for 10 minutes. Remove from the pan and let cool completely on a wire rack.

Cook’s Notes

I’m going to share a culinary school trick with you all. It’s called “oven pop.” Simply preheat your oven to 25 degrees higher than the recipe calls for, so in this instance you would heat your oven to 375. After placing the loaf in the oven, set a timer for 5 minutes. After 5 minutes, lower the heat to the correct temperature (in this instance 350) and then bake until done. This helps to give the yeast (or baking powder, for quick breads) a little boost which helps it to rise.


Sriracha Cheese Bread

Oh my, oh my… Once again it’s been far too long since I’ve posted. I think part of the problem is that I sit in front of a computer all day and type type type! Soo… the last thing I want to do when I come home is stare at a computer and type some more. :-/

I’ve also been pushing myself to work on my photography more, so that’s been occupying a lot of my free time. I have all this gear and have been severely under-utilizing it for far too long. I’ve gotten out to meet fellow photogs, I’ve learned more each day about various settings on my camera and also some post-processing tricks, and I’m proud to see my pics getting progressively better. Now I just need to work on selling my prints to justify my increasingly expensive hobby! ;)

Speaking of… if you want to follow my personal account where I post a lot of my non-food pics, follow me on Instagram!

Ok… now for some yummy food! Some of you that already follow me on Instagram might recall seeing my post for Sriracha Cheddar Bread that I posted the night of the Super Bowl. I know, I know… that was 1 month ago. Sheesh… where does time go?!

It tasted soo amazing with homemade chili! I noshed down on leftovers for a week, though. I ate a slice room temp, I made a sandwich, and I even made a grilled cheese. Eeek – double gluttony! This bread combines the best aspects of food all in one – a crispy crust, a soft middle and a yummy swirl of spicy cheese! YUM!

Sriracha Cheese Bread

I know some of you might be scared about the idea of making bread. I promise you, though, this really isn’t a super complicated recipe. Yes, there are a few tricks to making bread, but this recipe is pretty forgiving!

The main thing to take note of when making bread is to ensure that your yeast is fresh and that the warm liquid isn’t too hot. If the water is too hot it’ll kill the yeast and we definitely don’t want that to happen. I typically turn on the faucet and hold my hand underneath the water. As soon as it starts to feel warm to the touch, it’s ready. There’s zero need to boil the water because that will overheat it and then you’ll just be waiting for it to cool down enough. If you’re super worried, use a candy thermometer.

The next thing to take note of is the amount of flour. I would suggest starting with 4 cups, but you could put in as much as 5 cups based on the humidity in the air. I know it doesn’t seem like the weather would impact it that much, but trust me – it does! Start with 4 cups and then add in 1/4 cup increments until the dough comes together. If making this in a mixer, you’ll want to add enough flour until it just starts to pull away from the bowl. It takes a good 30-60 seconds to mix in, so add 1/4 cup, wait 30-60 seconds, add the next 1/4 cup, etc.

I like super spicy food, so I used half sharp cheddar and half pepper jack cheese. If you aren’t into spicy, you can leave out the pepper jack. I actually made a loaf for my mom (who isn’t crazy about super spicy food), and I did a 50/50 blend of cheddar and pepper jack and simply omitted the Sriracha. I know, blasphemy… but she can’t handle the severe heat. ;)

This dough does need to rise twice, so allow for plenty of time to mix, rise, rise again and bake. All in all, it’ll take about 3 1/2 hours from start to finish.

Sriracha Cheese Bread
Yield: 1 9-inch loaf

1/2 cup warm water (110 degrees F/45 degrees C)
1 pkg (1/4 ounce) active dry yeast
3/4 cup milk
2 eggs
1/4 cup granulated sugar
1/4 cup margarine
1/2 teaspoon salt
4-5 cups all-purpose flour
1/4 cup sriracha
3/4 cup sharp cheddar, shredded
3/4 cup pepper jack, shredded

1. Pour the warm water in a small bowl and sprinkle the yeast on top. Wait about 10 minutes, or until the mixture begins to foam.

2. While the yeast is rising, combine the milk, eggs, sugar and margarine in a large bowl. Whisk to break up the eggs and combine the mixture.

3. Once the yeast is ready, add to the large bowl and then add the 4 cups of flour and salt. Mix until a dough forms. Turn the dough onto a floured surface and knead for about 5 minutes. Add flour, 1/4 cup at a time, as needed.

4. Grease the large bowl, add dough and cover with a kitchen cloth. Allow to rest in a warm place for 1 hour, or until doubled in size.

5. Punch the dough down and place on a floured work surface. Press the dough with your fingertips to form it into a 9-inch rectangle. Spread the sriracha on the dough, leaving a 1-inch border on all sides. Sprinkle the dough with the shredded cheese.

6. Starting on the side closest to you, tightly roll the dough jelly roll-style. Place the loaf, seam side down, into a greased 9-inch loaf pan. Cover with the kitchen cloth and allow to rest in a warm place for 1 hour, or until doubled in size.

7. Bake the loaf in a preheated 350 degrees F (176 degrees C) oven for approximately 45 minutes, or until a deep golden brown. The bread should sound hollow when removed from the pan and tapped on the bottom. Please be sure to use dry towels and use caution since the bread is very hot!

8. Allow the bread to rest in the pan for 10 minutes. Brush the top with some melted butter as this gives it a beautiful shine! Remove from the pan and cool on a wire rack until completely cool.

Cook’s Notes

I like to give my breads an “oven pop.” Simply preheat your oven to 25 degrees higher than the recipe calls for, so in this instance you would heat your oven to 375. After placing the loaf in the oven, set a timer for 5 minutes. After 5 minutes, lower the heat to the correct temperature (in this instance 350) and then bake until done. This helps to give the yeast (or baking powder, for quick breads) a little boost which helps it to rise.

Flaugnarde (Apple Pancake)

Happy New Year!!!

I hope everyone had a wonderful evening last night and is fully recovered. ;)

With the new year upon us, I’m making it a goal of mine to post more healthy recipes on the site. I’m far from the type to set resolutions as I don’t feel you need to wait until Jan 1 to start goals, plus I think resolutions often discourage people if/when they backfire and cause unnecessary pressure on one’s self. You simply need to make the decision to change something about your life and go out and do it! With all the cookie and dessert recipes I’ve posted lately, though, I thought Jan 1 would be a good starting point to post some other healthy(er) options.

Enough with the pep talk, though. :) I thought I’d start the year off with something semi-healthy that you can enjoy for breakfast, dessert or even a mid-afternoon snack. We all know the old adage “An apple a day keeps the doctor away.” Therefore, I think this Flaugnarde with apples is a great way to enjoy something healthy but also cheat a little with something sweet.

I’d never heard of a flaugnarde before, but apparently it’s very similar to a clafoutis which is a custard-base baked with fruit. This recipe seems to be much more of a crepe-like batter, and it really couldn’t be easier to make.

The batter is whisked together and allowed to rest for 3 hours. This is standard with most crepe-like batters. This recipe states that the batter should be store at room temperature for the entire 3 hours, and I know some people will cringe about that due to possible bacteria formation. The batter is baked at a really high temperature and so I honestly wouldn’t worry about that. I’m still alive, too. ;) If you’re worried about it, though, I’d simply store the batter in the fridge for the 3 hours. About 15 minutes before the 3 hours has expired, put the batter on the counter to bring it up to room temperature.

The original recipe also called for Bartlett pears, but I already had a few Honeycrisp apples on hand. You could also use peaches, plums or berries. I think for next time I’m going to do a mix of apples and berries. Be sure to use a good cooking apple, too. The best are the firmer varieties, such as Golden Delicious, Granny Smith, Jonagold, Honeycrisp, Russet, Gala or Pink Lady. I personally prefer to use a variety of apples in things such as apple pie. To me, it creates a more complex flavor. :) Try, if at all possible, to use fresh fruit, too. Frozen will create too many juices and the fruit will simply get mushy.

Once the batter has been made and rested for 3 hours, a 9″ cake pan is buttered and the batter is poured into the pan. The apples are dumped on top and the flaugnarde is baked for 45 minutes until done. The result is a puffed, golden pancake with yummy apples. The finished product is sprinkled with a little more sugar, but I decided to sprinkle it with cinnamon sugar because I can’t eat baked apples without some cinnamon. :)

I hope y’all enjoy and I hope you have a wonderful New Year! 2014 is going to be an amazing year!

P.S. A special thanks goes to my wonderful friend, Sara, for the new bowls and plates to use for my blog! Without hesitation, I grabbed the green plate for this recipe and am quite happy with the results if I do say so myself. ;) Love you, girl!

Flaugnarde with Apples

Adapted from Food & Wine
Yield: 6-8 servings

3 large eggs
3/4 cup cake flour
1/4 cup all-purpose flour
1/4 teaspoon cinnamon (see note)
Pinch of salt
1 cup warm milk
1 Tablespoon dark rum (see note)
3 Tablespoons superfine sugar (see note)
2 baking apples, peeled and sliced thin
1 Tablespoon butter

1. In a medium bowl, whisk together the eggs, cake flour, all-purpose flour, cinnamon, salt and 1/4 cup of the milk until smooth. Whisk in the remaining 3/4 cup of milk, rum and 1 1/2 tablespoons of the sugar. Cover with plastic wrap and let stand at room temperature for 3 hours.

2. Preheat oven to 450 degrees F (232 degrees C). Coat the bottom and sides of a deep 9-inch cake pan with half the butter.

3. Pour the batter into the buttered pan and arrange the apple slices on top. You can attempt to make it pretty, but I just dumped them on and it still looks nice. :) Dot the remaining butter on top and bake in the lower third of the oven for 15 minutes.

4. Reduce the oven temperature to 400 degrees F (204 degrees C) and bake for 30 minutes longer, or until the flaugnarde is puffed and a deep golden brown. Let cool for a few minutes and then sprinkle with the remaining 1 1/2 tablespoons of sugar. Leftovers can be chilled and reheated in the microwave for 30-45 seconds.

Cook’s Notes

1. The original recipe doesn’t call for cinnamon, but I added it because I just love apple and cinnamon.

2. The original recipe calls for rum, but I used brandy because that’s what I had on hand. If you don’t have any liquor or don’t want to use any, just omit it. You can replace it with vanilla extract if you desire.

3. The original recipe calls for superfine sugar. Superfine sugar can be purchased in some stores, but you can also make superfine sugar by pulsing granulated sugar in a food processor (not a blender!) for 30 seconds. Since this recipe called for such a small amount, I just used normal granulated sugar and had perfectly fine results. However, if a cookie or cake recipe calls for a large amount of superfine sugar, be sure to use it and don’t substitute with normal granulated sugar.

Geneva Cookies

12 Days of Cookies
– Day 12 –

I’m in love with Pepperidge Farm cookies. It takes a lot of restraint for me not to pick up a bag of Milano cookies or a tin of Pirouettes. Another favorite is their Geneva cookie, so when my friend pointed me in the direction of a DIY version on Izy’s site, Top With Cinnamon, I knew these were a must make!

Plus.. today is Day 12 of the 12 Days of Cookies!! Yay!! While I’m a bit sad to be done with this series (mainly because I have SOO many other cookie recipes I want to make), I must admit I’m relieved as it was awfully time-consuming and, frankly, I’m tired of washing dishes!! ;-)

With that being said, I’m going to be taking a break from here until the New Year. While I have things I want to share with you all, I just don’t have the time to post during the holidays. I’d rather take that time to work on some new things to share with you all starting in January. So, enough about that… time to focus on this last batch of cookies!

Geneva Cookies

Mmm… cookies.

These are super easy to make, although a little time-consuming with the rolling process. Izy suggests you can simply press them into circles, but I really didn’t find the process all that hard. Plus, while one batch is baking you can simply work on the next batch, and so on and so forth.

The dough is thrown together using the basic creaming method. Yes, that’s a lot of vanilla and yes, it calls for that much lemon juice. Trust me, it’s necessary and makes them taste soo good! The basic process after that is scooping, rolling (2x) and then pressing. I’ve included a picture below with the 4 steps.

Geneva Cookies

Geneva Cookies

I started out real nice and fancy with my pressing method, as can be seen above. However, by the 2nd and 3rd batch I found myself simply pressing them flat with 3 fingers in about 2-3 motions. I mean, they’re going to get covered in chocolate and a topping of your choice, so does the shape/size really matter that much? The main thing you need to focus on is trying to press them evenly to about 1/4″. Otherwise, it’s a free-for-all. :)

After the cookies are baked, the chocolate of your choice (I used bittersweet!) is spread on top and then the topping(s) of your choice are sprinkled on top. I didn’t have a lot of time to grab stuff, so I used what I had on hand which was crushed candy canes and toasted coconut. Mmm…

Geneva Cookies

Geneva Cookies

Geneva Cookies
Adapted from Top With Cinnamon
Yield: Approx. 40 cookies (#70 scoop)

7 ounces (14 Tablespoons) butter, softened
3/4 cup granulated sugar
1 Tablespoon vanilla extract
1 Tablespoon lemon juice or white vinegar
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoons baking soda
1/2 teaspoon salt

Chocolate Glaze:
8 – 10 ounces chocolate (I used bittersweet)
1/2 teaspoon coconut oil

1. Preheat oven to 300 degrees F (150 degrees C) and line a cookie sheet with parchment paper or a Silpat.

2. Using an electric mixer, cream the butter and sugar. Add the vanilla and lemon juice/vinegar.

3. Combine the flour, baking powder, baking soda and salt in a separate bowl and whisk to combine. Add to the butter mixture and mix until just combined.

4. Using a #70 scoop (1 Tablespoon), scoop the dough and roll into balls. Roll each ball until it’s approximately 2″ long and place on the cookie sheet. Using your fingers, flatten the dough until it forms an oval shape, approximately 1/4 inch thick. Space the cookies about 1/2″ apart. I turned them to an angle and was able to fit 12 cookies (3×4) on my 1/4 sheet.

5. Bake cookies for 18-20 minutes, rotating halfway through baking, until they are lightly golden brown. Cool completely on a wire rack.

6. Melt 8 ounces of chocolate with the coconut oil in a double boiler or in the microwave at 50% heat. Spread approximately 1/2 teaspoon onto each cookie and then sprinkle your desired toppings on top. Cool completely at room temperature. Store in an airtight container up to 4 days.

Variations: Feel free to use your imagination with these and put any number of ingredients on top, but some suggestions I have are:
– spread different chocolate on top (white, milk, semisweet, dark)
– nuts (almonds, pecans, peanuts, walnuts)
– crushed candy canes
– coconut (toasted or un-toasted)
– seeds (sesame, sunflower)
– crushed pretzel pieces
– chopped dried fruit (blueberries, cranberries, cherries, apricots)

Glazed Lemon-Rosemary Butter Cookies

12 Days of Cookies
– Day 11 –

I’ve been craving lemon lately, and despite our beliefs that summer is the time for citrus, fall/winter is actually when citrus is at its peak. I have this wonderful book The Good Cookie, by Tish Boyle, that I purchased way back in 2002. It’s dirty, has sticky notes in it and lots of dog-eared pages. Let’s just say I’ve used it quite a bit. :) I knew she’d provide me with a good lemon idea, and I definitely wasn’t disappointed when I ran across this recipe.

Glazed Lemon-Rosemary Butter Cookies

While I will admit that rosemary can be an annoying herb due to its strength of flavor, something of which can often be described as “perfumey” or “soapy,” I liked the idea of this not being a straight forward lemon cookie and think the rosemary is a nice touch. I did cut the rosemary in half because I didn’t want it to be an overly strong flavor. I’m actually wishing I’d left it as the recipe is written because the lemon really overpowers it and masks the rosemary. Either way, feel free to adjust it if you’re not the biggest fan of rosemary. I’ll also include a variation at the end per Tish’s suggestion.

These cookies are very similar to the Cinnamon Roll Cakes I posted a few days ago. The batter is rolled into two logs, refrigerated and then the cookies are sliced and baked. After the cookies have cooled a few minutes, a quick powdered sugar glaze is smeared on top and eventually will set up with a nice crust.

Glazed Lemon-Rosemary Butter Cookies

Glazed Lemon-Rosemary Butter Cookies
Adapted from The Good Cookie
Yield: Approx. 40 cookies (sliced 1/3″ thick)

2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup granulated sugar
2 large egg yolks
2 teaspoons vanilla extract
2 Tablespoons finely grated lemon zest (see note)
1 1/4 teaspoons finely chopped fresh rosemary (see note)

1 cup powdered sugar, sifted
1 Tablespoon butter, softened
3 Tablespoons heavy cream
1 teaspoon finely grated lemon zest
pinch of salt

1. Sift the flour, baking powder and salt in a medium bowl; set aside.

2. Using an electric mixer, beat the butter at medium speed until creamy. Add the sugar and beat for 1 minute. Add the yolks, vanilla, lemon zest and rosemary and beat until blended. Scrape the sides of the bowl and beat another 30 seconds. On low speed, add the dry ingredients and mix just until a smooth dough forms.

3. Divide the dough into 2 pieces and roll each into a 11 x 1 1/2″ log. I rolled it in my hands at first, and then I rolled it the rest of the way on waxed paper, pulling the ends of the paper back and forth to assist with the shaping/rolling. Roll up in the waxed paper and chill in the fridge at least 1 hour, or overnight.

4. Preheat oven to 350 degrees F (176 degrees C) and line a cookie sheet with parchment paper or a Silpat.

5. Working with 1 log at a time, slice the log into 1/4 – 1/3″ slices. Place on the cookie sheet, spacing them 2 inches apart. Cookies will spread a bit, so don’t space them too close together. Bake for 9-12 minutes, rotating halfway through baking, or until the edges are very light brown.

6. While cookies are baking, whisk together the ingredients for the glaze and set aside. Be sure to sift the powdered sugar or else you’ll have lumps!

7. Once the cookies are done baking, place the sheet on a cooling rack for 2-3 minutes. After the cookie have cooled slightly, spread about 1/2 teaspoon of glaze on top of each cookie. Transfer the cookies to a cooling rack and allow to cool completely. Store in an airtight container for up to a week.


Lemon Blueberry – Replace the rosemary with 1/2 cup (3 ounces) dried blueberries.

Cook’s Notes

1. 4 small lemons yields enough zest for the cookies.

2. Do not substitute dried rosemary. It really must be fresh!

Gluten-Free Chocolate Cookies

12 Days of Cookies
– Day 10 –

I will fully admit that I’m bad about finding healthy alternatives to baking, or rather, alternative ingredients for my baking. I don’t pay much attention to sugar-free, gluten-free, etc. as it’s admittedly not my forte. I found this recipe on Food52, though, and was curious because not many cookies can claim to be “gluten-free” unless they use a non-wheat flour. Much to my surprise, these don’t contain any flour at all!

These whip together in seconds and are held together by egg whites. I found the recipe fun and easy to alter as well, some variations of which I’ll include at the end of the recipe. They bake up quickly in 15 minutes flat, and they stay crunchy and chewy for days.

I do want to make note that people with a severe gluten intolerance need to be careful as powdered sugar does contain cornstarch, and to varying degrees, so if your body is super sensitive to gluten these still might affect your stomach. If you’re just trying to eat gluten-free, though, these will be a perfect cookie to try!

Gluten-Free Chocolate Cookies

Gluten-Free Chocolate Cookies
Adapted from Food52
Yield: 1 1/2 dozen cookies (slightly heaping #50 scoop)

2 1/2 cups powdered sugar
1/2 cup cocoa powder
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
3 egg whites
1 teaspoon vanilla extract
2 1/2 cups semisweet chocolate chips (see note)

1. Preheat oven to 350 degrees F (176 degrees C) and line a cookie sheet with parchment paper or a Silpat.

2. Using an electric mixer, mix the powdered sugar, cocoa powder, cinnamon and salt on low until combined. Add the egg whites and vanilla, and mix on low for a few minutes until the batter comes together. Fold in the chocolate chips.

3. Scoop dough onto prepared cookie sheets, spacing 2 inches apart. If batter doesn’t flatten, press down with fingers to flatten a bit. Bake in preheated oven for 15 minutes, or until the surfaces are cracked.

4. Allow cookies to cool for 10 minutes on tray before removing to a cooling rack. Store in an airtight container for up to 4 days.


1. Chocolate Peanut Butter – Add 2 Tablespoons peanut butter to the batter before folding in the chips.

2. Orange Chocolate – Fold in 1/8 teaspoon Boyajian Orange Oil to the batter before folding in chips.

3. Chocolate Almond – Remove 1/2 cup chocolate chips and replace it with slivered or sliced almonds. For extra almond flavor, also fold in 1/4 teaspoon almond extract.

4. Chocolate Coconut – Remove 1/2 cup chocolate chips and replace it with shredded coconut.

5. Spiced Chocolate – Replace the cinnamon with 1/8 teaspoon cayenne.

Cook’s Notes

The original recipe calls for semisweet chocolate chips, but I found this to be very sweet since the batter is mainly composed of powdered sugar. I used half 60% chips and half semisweet chips and enjoyed that flavor balance. Feel free to play around with different chocolates until you have your desired taste!

Toasted Coconut Chocolate Chunk Cookies

12 Days of Cookies
– Day 9-

These cookies are super tasty! As previously noted, I’m a major chocoholic. I’m also a huge coconut fan and have been craving it as of late, so this recipe kind of satisfied all my cravings. :)

They’re super easy to whip up, and the recipe can easily be halved or doubled if you want more/less. The original recipe was actually half of this and only yielded 15 cookies which seemed a bit small, so I doubled it for a normal 2 1/2 dozen cookies.

The batter will be very soft and so I did two different bakings – one with soft, warm dough and another with stiff, chilled dough. They produced the exact same result, so feel free to do either! This would be a prime candidate for a cookie dough that you make the night before and bake the day of, plus they bake quickly in 10 minutes flat.

Try to stick with using baking bars instead of opting for chips. Also, try to stick with bittersweet as the cookie itself is pretty sweet enough. I just buy the Ghirardelli baking bars and used the 60% cocoa bars for this recipe.

Please note that I increased the flour a little as my cookies turned out a bit flat. The original recipe calls for 2 cups and I increased to 2 1/4. They taste just fine the way they baked, but 1/4 cup should help them a tad to bring in the shape a bit more. Either way, these cookies have an awesome flavor and nice texture, so they’re sure to please. Happy Baking!

Toasted Coconut Chocolate Chunk Cookies

Toasted Coconut Chocolate Chunk Cookies
Adapted from Cooking Light
Yield: 2 1/2 dozen (#50 slightly rounded scoop)

2 cups flaked sweetened coconut
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups light brown sugar
1/2 cup (1 stick) butter, softened
2 teaspoons vanilla extract
2 large eggs
4-6 ounces bittersweet chocolate, chopped (see note)

1. Preheat the oven to 350 degrees F (176 degrees C). Line cookie sheets with parchment paper or a silpat.

2. Spread coconut on cookie sheet and bake for 7-10 minutes, or until lightly toasted. Stir coconut halfway through to ensure even color. Set aside to cool.

3. Using an electric mixer, cream the brown sugar and butter until light and fluffy. Add the eggs, one at a time, beating well in between additions. Add the vanilla.

4. In a separate bowl, sift together the flour, baking powder, baking soda and salt. Add to the butter/sugar mixture and mix on low just until combined. Fold in the chopped chocolate and toasted coconut.

5. Drop dough by tablespoons or a slightly rounded #50 scoop on the cookie sheet, spacing them 2 inches apart. Bake in preheated oven for 10 minutes, rotating halfway through, or until lightly brown on the edges. Allow to cool on the cookie sheet for 5 minutes before removing to a cooling rack. Store in an airtight container for up to 4 days.

Cook’s Notes

The original recipe calls for 4 ounces of chocolate. I found that a few of my cookies didn’t have much chocolate in them, so next time I’m likely going to add another 1-2 ounces of chocolate to ensure that each cookie has enough. Feel free to adjust according to your taste.