Caribbean Cookies
A delicious twist on a traditional chocolate chip cookie, starring Organic Valley Ghee as the secret ingredient.
18
Phillipe Sobon
Dessert
Phillipe Sobon
https://d2zupx01utsj9r.cloudfront.net/media/filer_public/00/3c/003c1d22-4c05-41ca-a95f-2885fa945205/brownedbutteralmondcoconutchocolatechipcookies.jpg
1 cup Organic Valley Ghee, or 2 sticks Organic Valley Butter
2 cups all-purpose flour
1 tsp kosher salt
1 tsp baking soda
1 cup dark brown sugar
4 Organic Valley Large Eggs
3 tsp vanilla extract
2 cups dark chocolate disks, crushed
1 cup raw slivered almonds
1/2 cup shredded coconut
1
Melt Organic Valley Ghee or Organic Valley Butter in medium sized pan for 4 minutes and let rest for 10 minutes.
2
Whisk flour, baking soda and salt in a medium bowl.
3
In a large bowl , mix brown sugar and cooled ghee with an electric mixer on medium speed for 1 minute. Add vanilla and eggs and mix for an additional 1 minute.
4
Add dry ingredients to the bowl and slowly mix until homogeneous and smooth.
5
With a spatula, fold in chocolate disks, almonds, and coconut. Let dough rest at room temperature for 30 minutes.
6
Preheat oven to 375 degrees and line 2 baking sheets with parchment paper. Use an ice cream scoop to portion the dough onto prepared baking sheets, spacing 3 inches apart.
7
Bake for 11 to 13 minutes until golden brown and crispy. Cool on cooling racks for 10 minutes before eating. Enjoy!
