Chocolate Ranger Cookies
I adapted this recipe because it originally
called for more flour and less butter. The cookies ended up very dry. So in this
recipe I changed the quantities of flour and butter to make the cookies a little
more crisp instead of cakey. You can also use regular sea salt in place of the
Fleur de Sel.
1 ½ cups all-purpose flour
⅔ cup Dutch-process cocoa
1 teaspoon baking soda
1 teaspoon Fleur de Sel crushed in a mortar with a pestle
1 cup unsalted butter, softened
½ cup granulated sugar
1 cup light brown sugar
2 tablespoons vanilla
2 large eggs
1 cup old-fashioned rolled oats
1 cups semisweet chocolate chips
½ cup sweetened shredded coconut
1. Preheat the oven to 350°.
2. In a medium bowl, stir together the flour, cocoa, baking soda and
3. In a large bowl use a mixer to cream together the butter, granulated
and brown sugar. Beat in the eggs and vanilla.
4. Using a wooden spoon, mix the flour mixture into the butter mixture.
stir in the
oats, chocolate chips and coconut.
5. Roll two tablespoons
worth of dough into a small ball. Place ball on
baking sheet and then flatten slightly with your palm. Bake for 12-14
minutes then repeat with leftover cookie dough.
Makes 15-20 cookies