Throwback Thursday | The Bicoastal Cookie
*To read more about what inspired me to start this new (weekly!) blog series, click here!*
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.
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
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.
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.
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!
Yield: 18-20 Very Large Cookies Prep Time: 45 minutes Cook Time: 30 minutes Total Time: 3 hours and 30 minutes 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
Los Angeles Chocolate Apricot Cookie Dough:
New York Chocolate Chunk Cookie Dough:
Prepare Los Angeles Chocolate Apricot Dough:
Prepare New York Chocolate Chunk Dough:
Yield: 18-20 Very Large Cookies
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 3 hours and 30 minutes
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.
Previously on Throwback Thursday…
- Lemon Crumb Cake [Bon Appetit, April 1995]
- Baked Sea Bass with Tomatoes [Bon Appetit, August 1995]
- Saffron Cardamom Ice Cream [Gourmet, August 1993]
- Silver Dollar Pancakes + Blackberry Syrup [Gourmet, September 1990]
- Burnt Sugar Ice Cream with Chocolate Bits [Gourmet, November 1987]
- Thai Eggplant Rounds [Gourmet, June 1994]