The Martha Stewart Cookie Cookbook is a great resource. Each recipe is accompanied by a beautiful photo, it is nice to have a visual of the final product. It also has a section on 'presentation', it is fun to deliver warm cookies to loved ones in a clever way. This is a great cookbook to add to ones cookbook collection. It would make a fun shower gift with a bar pan and a silpat.
I gave this Double Chocolate Coconut Cookie 5 stars. It is a winner!
1 cup unsalted butter, room temperature
1/2 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tsp pure vanilla extract
1 3/4 cup all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp coarse salt
2 cups white chocolate chunks (about 9 ounces)
1 3/4 cups unsweetened flaked coconut
1 3/4 cups coarsely chopped walnuts (about 6 ounces)
1. Preheat oven to 350. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 2 minutes. Mix in eggs one at a time. Stir in vanilla.
2. Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Mix into butter mixture on low speed until well combined. Stir in chocolate, coconut, and walnuts.
3. Using a 1 1/2-inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly. Bake until set, 10 to 12 minutes. Let cool on sheets on wire racks 2 minutes. Transfer cookies on parchment to racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.
Don't forget to enter my 100 post give away. I will pick a winner July 5th at 10 PM. Winner will get a $25 Pampered Chef Shopping Spree. Choose your favorites and I will send it to your door. If you don't win and still need some Pampered Chef toys. Send me an e-mail with your order. I will place the order Wednesday July 7