chocolate chip rickies
Named after the baker who inspired them, these chocolate-coconut cookies are easy to make and quick to disappear!
prep time
15 Min
cook time
45 Min
method
---
yield
3 dozen
Ingredients
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 cup butter-flavoured shortening
- 2 - large eggs
- 2 teaspoons vanilla (the good stuff)
- 1 cup shredded coconut
- 3 cups flour
- 1 teaspoon baking soda
- 1 pinch salt
- 1 teaspoon instant coffee or ground espresso
- 2 cups chocochips
How To Make chocolate chip rickies
-
Step 1Cream shortening with sugars, then add eggs and vanilla.
-
Step 2In a separate bowl, combine flour, salt, baking soda and coffee. Slowly incorporate dry ingredients into the shortening mixture, but do not overwork the dough. Gently mix chocoloate chips and coconut into the dough.
-
Step 3Store in a recycled yogurt container in the fridge for up to a week or freeze up to 2 months.
-
Step 4Ready to Bake? Preheat @ 375*F
-
Step 5Use a small cookie scooper to lift teaspoon-sized balls of the chilled dough and set onto a cookie sheet lined with foil. Bake for 10-12 minutes, until the bottoms are golden brown.
-
Step 6Use a spatula to gently lift the cookies off of the baking tray and set onto a rack to cool, about 10 minutes.
-
Step 7Enjoy with a tall glass of ice-cold milk!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes