Yesterday was a busy day for me filled with cooking disasters. I woke up wanting to make my little man some heart-shaped pink pancakes with chocolate chips for Valentine’s Day. I used a new recipe, which was a big mistake. They were cute, but didn’t cook properly. I was sad, but my son seemed to like their pretty pink color and heart-shape more than actually eating them. Yesterday afternoon, I got ready to make last night’s dessert, chocolate lava cakes. Since I don’t have a clue about lave cakes, I used a recipe from a chocolate company, and just added a tiny amount of extract for flavoring. It was another disaster. I still don’t even know why those failed. I gave up on us having a homemade dessert last night, and just went to get ready for dinner.
Because of yesterday’s disasters, I decided to try and make it up to them by making my husband’s favorite chocolate chip cookie. I’d like to say I thought up these cookies, that I know my husband’s tastes well enough to dream up his perfect cookie, but the idea wasn’t mine. It was a good friend, and fellow food blogger, Rachel Joyce of Laptops and Stovetops. These are without a doubt, the best chocolate chip cookies I’ve ever had. Before we had these, I use to add pecans to my cookies, and they were good, but these are so much better. They have added almonds, dates and coconut. If you haven’t had dates before, they are rich and sweet like honey. They are the fruit of a palm tree, so they are pretty popular here in Florida. You can find them with the other dried fruits in your grocery store.
Adapted from Laptops and Stovetops
Tropical Chocolate Chip Cookies
2 1/4 cups AP flour
1 cup packed brown sugar
1/2 cup white sugar
2 sticks butter
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons vanilla extract
2 cups chocolate chips
1/2 cup flake sweetened coconut
1/2 cup chopped dates
1/2 cup chopped sliced almonds
1. Cream butter and sugars in a stand mixer together until light in color. Add eggs and beat until light and fluffy. Sift flour, baking soda and salt together in a seperate bow. Add to butter, eggs and sugar and beat until just combined. Add vanilla and mix until combined. Then add chocolate chips, dates, coconut and almonds. Mix until just combined. For best results, refrigerate cookie dough for about 2 hours.
2. If you just can’t wait, go ahead and place the dough in the refrigerator until the oven preheats to 375 degrees. Drop cookie dough by the tablespoon on cookie sheet and bake at 375 degrees for 10 minutes. Be sure to use parchment paper. After cookies have baked, just lift parchment paper off of cookie sheet onto a cooling rack. Try to let cool as long as you can keep you or your family’s hands off them. They will firm up some, but will remain soft.