Wednesday, January 7, 2009

Pineappple Chocolate Chip Cookies

The recipe for these buttery, chewy cookies came from my maternal grandmother. She was a real flapper in the 1920s, and her name was Stella. While I never had the chance to meet her, I do believe she was probably one of the coolest chicks to bake a cookie. My mom told me that flappers used to meet for "Coffee-and." That is flapper-slang for coffee and a donut, coffee and a piece of pie, coffee and some pastries, you get the idea. So next time you want to get together with your girl or guyfriend, suggest they come over for some "Coffee-and," and thrill them with this cheeky little number of a sweet. These soft cookies have an ultra-light, delicate texture. Soooo yummy! I like to make (and eat) them with coconut flakes and real butter. :) Here's to you, Stella!

2 sticks of room temperature, unsalted butter
(OR 1 cup of shortening)
1 cup packed brown sugar
2 eggs
2 (8 ounce) cans crushed pineapple, drained
2 tsp. pure vanilla extract
4 cups all-purpose flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 cup semisweet chocolate chips
1 cup of chopped walnuts OR 1 cup of shredded coconut


1. In a mixing bowl, cream butter (or shortening) and sugars. Add eggs, one at a time, beating well after each addition. Beat in pineapple and vanilla.
2. In a separate bowl, sift together flour, baking soda, baking pwder and salt. Gradually add the creamed mixture to this bowl. Stir in chocolate chips and walnuts/coconut.

IMPORTANT: If using BUTTER (not shortening), it is important to put the dough in the fridge and chill it for 15 or 20 minutes. This will keep the cookies from spreading too fast and burning and flattening. If using shortening, you can skip this step entirely.

3. Drop by rounded tablespoonfuls, 2 inches apart onto greased baking sheets. Bake at 375 degrees F for 10-12 minutes or until lightly golden brown. Remove to wire racks to cool.

Here's a nicely spreading batch of all-butter/no shortening cookies, mid-bake in the oven. You can see the flecks of coconut becoming golden. YUMMY!!!!!





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