Description
Indulge in the best of both worlds with these hybrid cookies that combine the chewiness of Choc-kits with the crisp, coconut-rich bite of Romany Creams. These South African-inspired delights are perfect for any occasion!
Ingredients
Scale
Dough:
- 1 cup unsalted butter (softened)
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Additional Mix-Ins:
- 1 ½ cups quick oats
- 1 cup desiccated coconut
- ¾ cup semi-sweet chocolate chips or chunks
- ½ cup chopped dark chocolate
- Optional: ½ teaspoon instant coffee
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until smooth.
- Combine dry and wet ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Add the dry ingredients to the wet mixture and stir until just combined.
- Add mix-ins: Fold in the oats, coconut, chocolate chips, and chopped chocolate. If using, stir in the instant coffee for added depth.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes or until the edges are golden but the centers are still slightly soft.
- Cool and enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For extra indulgence, sandwich two cookies together with melted chocolate.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: South African-Inspired
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
