Throwback Thursday | The Bicoastal Cookie

*To read more about what inspired me to start this new (weekly!) blog series, click here!*

The Bicoastal Cookie | bloggingoverthyme.com

Oh my goodness, I am so excited to share these cookies with you.  I mean, how fun are these?!  And yes, there’s a whole lot going on up there, just you wait…

Today’s Throwback post was another easy one.  I literally took one look at the magazine cover [Chocolatier, November 1987] and within five minutes, had already written down a grocery list.

The Bicoastal Cookie | bloggingoverthyme.com

In fact, the name is probably the first thing that popped out to me.  The Bicoastal Cookie.  A little mysterious, am I right?  Not the most obvious recipe title, but you’ll soon realize why this is the perfect name.

The recipe calls for two different doughs–a New York chocolate chunk cookie dough and Los Angeles dark chocolate apricot cookie dough. Merged together into one massive monster cookie the size of your hand.  Life is good

The Bicoastal Cookie | bloggingoverthyme.com

You have the classic, traditional–perhaps slightly uptight and a bit nutty?–East Coast cookie and the edgy, tropical and hippy-esque “anything goes” West Coast cookie, infused with dried pineapple, coconut flakes, and dried apricot.  [Please don’t send me hate mail.]

There are all sorts of cookie people in the world.  Some prefer cookies that are thin and crispy–I’m pretty sure no one likes cake-y cookies–and others prefer ones that are thick and chewy.  These cookies definitely fall into the latter category.

The Bicoastal Cookie | bloggingoverthyme.com

Thick, chewy, and chock full of incredible texture.  A little bit of tartness from the dried apricots and pineapple, tropical chewiness from dried coconut, and some nice crunch from chopped walnuts.  Oh yes, and a butt load of chocolate.  Seriously, a ton of it.

These cookies are definitely not your “throw together in 20 minutes” type of cookie, but they are straight-forward.  You do need to make two different types of cookie dough and allow them both to rest and firm up a bit in the fridge–particularly the chocolate cookie dough, which calls for both melted bittersweet chocolate and cocoa powder.

The Bicoastal Cookie | bloggingoverthyme.com

Once this happens, you simply roll each dough into 1-inch diameter balls, smoosh (that’s a technical term, people)  both of them together, roll them into even larger balls and bake them for about 20 minutes.

About 15 minutes in, you’re going to want to take them out quickly, garnish each side with additional chopped apricot, coconut, and chocolate, and continue baking for an additional 3-6 minutes (err on the side of under-cooked, as cookies will tend to firm as they cool–or until the very edges of the cookies begin to brown).

I know, it seems like a long time, but these cookies are massive.  Trust me, it will more than work out in the end.  Enjoy!

The Bicoastal Cookie

Yield: 18-20 Very Large Cookies

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 3 hours and 30 minutes

Print Print Recipe

Ingredients:

Los Angeles Chocolate Apricot Cookie Dough:

  • 5 ounces bittersweet chocolate, broken into small chunks
  • 3/4 cup all-purpose flour
  • 2 tablespoons unsweetened Dutch-process cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1/3 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup coarsely chopped dried apricots, divided
  • 1/2 cup coarsely chopped dried pineapple (unsweetened or sweetened, your choice)
  • 3/4 cup unsweetened flaked coconut, divided

New York Chocolate Chunk Cookie Dough:

  • 1 cup all-purpose flour
  • 2 tablespoons wheat germ
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1/3 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 9 ounces bittersweet chocolate, cut into chunks, divided
  • 1 1/4 cup coarsely chopped walnut halves

Directions:

Prepare Los Angeles Chocolate Apricot Dough:

  1. Place chocolate in microwave proof glass bowl and heat at 20 second increments (stirring each time) until chocolate is just melted. Set aside and allow chocolate to cool for 5-10 minutes until just lukewarm.
  2. In bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. Using stand mixer (or hand-held mixer), beat butter, with a paddle, at medium speed for a minute until creamy. Add the sugars and beat until light and fluffy. Add the egg and vanilla extract and beat until well combined. Beat in the melted (lukewarm) chocolate. On low speed, slowly add the flour mixture until just combined. Using a rubber spatula to scrape the bottom of the bowl to ensure that all of the ingredients are well incorporated.
  3. Fold in 3/4 cup of chopped apricots and coconut (set aside remaining 1/4 cup of each for garnish) and dried pineapple.
  4. Place dough in covered container and allow to chill in the fridge for 1-2 (preferably 2) hours until firm.

Prepare New York Chocolate Chunk Dough:

  1. In small bowl, whisk together the flour, wheat germ, baking soda, and salt. Set aside.
  2. Using stand mixer (or hand-held mixer), beat butter, with a paddle, at medium speed for a minute until creamy. Add the sugars and beat until light and fluffy. Add the egg and vanilla extract and beat until well combined. On low speed, slowly add the flour mixture until just combined. Using a rubber spatula to scrape the bottom of the bowl to ensure that all of the ingredients are well incorporated.
  3. Fold in six ounces of chopped chocolate (set aside remaining three ounces for garnish) and walnuts. Put in covered container and place in refrigerator until firm (about 1-1/2 hours).

Bake Cookies:

  1. Preheat your oven to 350 degrees (F). Line a full-size baking sheet with a Silpat or parchment paper.
  2. Remove each dough from the fridge and using a spoon, measure 2 tablespoons (or use a spoon to eye ball it, it will yield a ball of dough an inch in diameter, roughly) of classic New York dough and roll into a ball. Measure 2 tablespoons of classic New York dough and roll into a ball. Smoosh the balls of dough together and roll into a ball. Wash hands between each cookie, as the chocolate will melt a bit on your hands.
  3. Repeat for each cookie--since these cookies will be large, leave at least 2-3 inches space between the dough on the baking sheet. Tip: I recommend only baking 6 (maximum 8) at one time.
  4. Bake cookies for 15 minutes (rotating baking sheet during the halfway point). Remove the baking sheet from the oven and garnish the New York side with additional chocolate chunks. Garnish Los Angeles side with apricot chunks and coconut flakes (you can slightly press it in the dough to set it).
  5. Continue baking the cookies for an additional 4-6 minutes or until cookies are just beginning to brown around the edges.
  6. Remove and cool on pan (on rack) for 3-5 minutes. Transfer to a wire rack to cool completely. Allow baking sheets to cool completely between batches (or alternatively, run under very, very cold water to speed this up).
  7. Cookies remain fresh (and will soften a bit) for up to a week in an airtight container.

Cookies will be continue to soften (and become extra chewy) after the first day of baking.

Recipe adapted lightly from November 1987 issue of Chocolatier magazine.


The Bicoastal Cookie | bloggingoverthyme.com

Previously on Throwback Thursday…

   

27 Responses to “Throwback Thursday | The Bicoastal Cookie”

  1. #
    1
    Averie @ Averie Cooks — October 3, 2013 @ 8:32 am

    What a fun name and concept and throwback! Funny that 2 days ago I posted cookies like this – dark & light – but they didnt have adorable names or dried fruit added in . How delish! Pinned!

    • Laura replied: — October 3rd, 2013 @ 11:44 pm

      Thanks so much Averie, that means a lot especially coming from you. You’re a cookie queen :) I loved your cookies btw. As always…

  2. #
    2
    Tieghan — October 3, 2013 @ 8:59 am

    Haha! Even back in the day they were into making two awesome cookie dough into one!! Incredible! I have been want to combine to cookies for too long now! I need to gather up the courage and just do it! These babies look awesome! I could totally eat one for breakfast!

    • Laura replied: — October 3rd, 2013 @ 11:45 pm

      I know!!! I was amazed by that too. DO IT–I’m absolutely positive you would make something incredible. That’s sort of a given.

      PS. Let’s totally do a food swap ;)

  3. #
    3
    Stephanie @ Girl Versus Dough — October 3, 2013 @ 10:18 am

    This. Is. Awesome. Love that they end up the size of your hand, too — best kind of cookie, ever! :)

    • Laura replied: — October 3rd, 2013 @ 11:47 pm

      Thanks lady! I’ll trade you a few for some slices of homemade pumpernickel, ok???

  4. #
    4
    pippa@popovertopippas — October 3, 2013 @ 12:04 pm

    This is so cool!!

    • Laura replied: — October 3rd, 2013 @ 11:48 pm

      There is a teeny tiny possibility I may have a leftover one to bring to you next week…if Connor doesn’t finish them all off (which will most likely happen).

  5. #
    5
    ashley - baker by nature — October 3, 2013 @ 2:41 pm

    These cookies…! Holy amazing, lady!

    • Laura replied: — October 3rd, 2013 @ 11:49 pm

      Hahaha!!! Thanks Ashley! ;)

  6. #
    6
    Ellie@Fit for the soul — October 4, 2013 @ 3:16 pm

    Hehe I love the name of this recipe!! I always, alwayyyyys have a hard time coming up with names for dishes I come up with and they usually wind up being a descriptive type of name–like avocado chocolate frosting bars, as an example. :P
    Say ummm, I’d love to stop by and take these cookies with me. They look so ooey gooey and beautiful. Great job, Laura!

    • Laura replied: — October 7th, 2013 @ 2:49 pm

      I dono! Those bars sound great to me :) So glad you stopped by–thanks Ellie!

  7. #
    7
    Paula @ Vintage Kitchen Notes — October 4, 2013 @ 6:15 pm

    The first thing I did was go and look for the pile of chocolatier magazines I have, but they’re a decade older. And I realized I never baked much from them. And they have amazing recipes! This one if proof! Sometimes old fashioned is still the way to go.

    • Laura replied: — October 7th, 2013 @ 2:48 pm

      Yes! They’re the best. So your issues are from the 70s? I mostly have ones from the 80s and early 90s but want to make everything from them :)

  8. #
    8
    Adrianna from A Cozy Kitchen — October 5, 2013 @ 2:26 pm

    I loooove this idea. So fun and cute. I live on the west coast because I’m totally in to the idea of “hippie anything goes.” So funny.

    • Laura replied: — October 7th, 2013 @ 2:46 pm

      Haha! And that is exactly why I want to move to the west coast!! :) Thanks Adrianna!

  9. #
    9
    sara — October 6, 2013 @ 1:12 pm

    These cookies look AMAZING – what a cool idea and both sides look so yummy! :)

    • Laura replied: — October 7th, 2013 @ 2:50 pm

      Thanks Sarah!!! I loved both sides–very different but it was so fun to have two flavors in one cookie :)

  10. #
    10
    Julie — October 7, 2013 @ 10:58 am

    What lovely cookies! I am so sad that Chocolatier magazine doesn’t exist anymore – it looks like it would be a great one to subscribe to!

    • Laura replied: — October 7th, 2013 @ 2:51 pm

      Thanks so much Julie!! I am too–it was such a fabulous magazine. I actually heard it merged with another magazine into one website, but I need to double check that.

  11. #
    11
    Wendy @ All Kinds of Miles — October 7, 2013 @ 2:42 pm

    I found your site through How Sweet Eats, and I. Am. Obsessed. with these cookies! They’re gorgeous and look delicious!!

    • Laura replied: — October 7th, 2013 @ 2:52 pm

      Yay!!! So glad you took the time to stop by and say hi–and hope you stick around ;) I loved these cookies, let me know if you end up trying them Wendy!

  12. #
    12
    Jessica S. @ Floptimism — October 12, 2013 @ 1:39 pm

    I’ve never been to L.A. and only visit NYC every so often, but I absolutely ADORE this cookie! It looks so fun and creative (and, you know, delicious). I wanted to let you know that I shared it on my blog’s Weekend Wrap-Up, where I feature some of my favorite web finds from the past week. Thanks for the amazing recipe, and I hope you’re having a wonderful weekend!

    Here’s the link to the wrap-up, in case you’re interested (feel free to stop by and grab a badge for your post, if you like):
    http://www.floptimism.com/2013/10/weekend-wrap-up-outward-love.html

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    Ashley | Spoonful of Flavor — October 21, 2013 @ 7:20 pm

    What an interesting cookie! Looks and sounds delicious. I especially love the coconut and chocolate combination.

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