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-110g of soft butter
-100g of caster sugar
-95g of brown or blond vergeoise
-1 egg
-1 teaspoon of liquid vanilla
-1/4 teaspoon salt
-170g of flour
-1/4 teaspoon baking soda
-65g of grated dried coconut
-220g of dark chocolate pistols with 65% cocoa
Come on, another cookie recipe you will tell me! And yes! But I can’t resist testing new proportions… And then with Valentine’s Day coming up, I thought it was time to use my kitschy heart-shaped mold!!! So dim the lights, light the candles, put on some Barry White and put on your apron to make those “cocochocolove” cookies! Their particularity? They are irresistible… Yes, but still? I used Valrhona pistoles as nuggets and toasted dried coconut to give them an inimitable texture… With whom will you share this melting heart?
Recipe for “CocoChocoLove” Cookies (for 15 cookies or 1 giant heart and some cookies):
-110g of soft butter
-100g of caster sugar
-95g of brown or blond vergeoise
-1 egg
-1 teaspoon of liquid vanilla
-1/4 teaspoon salt
-170g of flour
-1/4 teaspoon baking soda
-65g of grated dried coconut
-220g of dark chocolate pistols with 65% cocoa
Preheat your oven to 180°C. Pour the shredded desiccated coconut (unsweetened) onto a parchment-lined baking sheet.
Place in the oven and cook, stirring occasionally, for 10 to 12 minutes until the coconut is golden brown. Let cool.
In a large container, put the caster sugar, salt, vergeoise, soft butter.
Mix everything together with a spoon or the “k” of your food processor.
Add the liquid vanilla and egg.
Mix to obtain a homogeneous cream.
Add the toasted and cooled coconut.
In a bowl, combine baking soda and flour.
Add to the container and mix.
Finally, add the chocolate pistols. Here I used Valrhona Manjari, whose acidity blends perfectly with the coconut.
Blend with the “k” of the food processor or by hand.
If you have a heart-shaped “circle”, grease it with butter or release spray and place it on a baking sheet covered with parchment paper. Fill the bottom 7-8mm thick.
Cook for about 20 minutes for a large size.
Uncover and transfer to a baking rack.
For classic cookies, form 50-60g balls with enough space between them.
Cook for 10 to 12 minutes. They will come out relatively swollen and then fall back down 5 minutes later.
The most important thing is not to overcook the dough! That’s when it’s the best. Enjoy them warm, that’s when they are at their best and the chocolate is still melted but no longer hot!
