I love chocolate chip cookies, but sometimes it’s fun to throw in some delicious and complementary add-ins. These Coconut, Minneola, and Dark Chocolate Chip Cookies are an incredibly delicious and easy dessert!
Minneolas are a variety of tangelos, a cross-breed of a tangerine and grapefruit; a deliciously sweet and bitter citrus that I love to snack on. They were on sale at my local co-op and I couldn’t resist. They are in season in the winter- time.
If minneola tangelos are not at your local grocer, you can substitute with a tangeine, grapefruit, or orange. While I didn’t add any juice to this batch, in addition to the zest you can add a teaspoon of juice to the cookie mix for a little extra pop. Personally, I love orange rinds and chocolate (chocolate-covered orange peels are one of my favorite desserts) therefore, the zest alone is a great compliment to the chocolate and coconut in this cookie.
This chocolate chip cookie recipe is incredibly easy to make and a great spin on a classic.
This recipe is slightly adapted from the NYtimes Quintessential Chocolate Chip Cookies recipe.
If you love orange and chocolate, you’ll love this easy dessert!
Servings: 18 cookies
- 1 1/2cups all-purpose flour
- 1/2teaspoon baking soda
- 1/2cup salted butter
- 1/2cup cane sugar
- 1/2cup brown sugarpacked
- 1/4teaspoon salt
- 1cup dark chocolateroughly chopped
- 1/2cup coconutunsweetened
- 1tablespoon minneola zestcan substitute tangerine or orange zest
- Preheat oven to 350
- In a stand mixer, mix butter and both sugars until smooth and creamy. Add egg and mix until smooth. Add flour and baking soda, mix until fully incorporated. Mix in coconut, dark chocolate, and minneola zest by hand.
- Drop tablespoon spoonfuls of dough onto a greased baking sheet, flatten by hand, and place about one inch apart.
- Bake for 12-15 minutes. Remove and cool for 5 minutes before transferring to a wire rack to cool completely.