Name: Bounty (Mounds) Chocolate Chip Cookies
Prep time: 10 min
Cook time: 17 min
Total time: 8 h 30 min
Yield: 8
Cuisine: American
Ingredients: 1/2 cup (120g) cold butter; 2/3 cup (135g) brown sugar; 1 medium egg; 1/2 tsp. vanilla extract; 1 2/3 cups (210g) all-purpose flour; 1/2 tsp. baking powder; 1/8 tsp. baking soda; 1/4 tsp. salt; 4.2 oz. (120g) coconut chocolate candy bars (Mounds), chopped; 2.1 oz. (60g) semi-sweet chocolate chips

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I can’t say it often enough: F*** the Virus! Everything is a bit more complicated right now in the world, but baking and cooking can take your mind off of the news and everything that is happening around you. Luckily I had some flour at home to make these delicious Bounty Chocolate Chip Cookies – otherwise, I would have gone crazy last week… for sure ;P

I don’t want to talk about this pandemic anymore on my blog – you get enough told about it from all sides all day long I guess. Let’s rather concentrate on the nice things in life again ;) Cookies with built-in coconut candy bars, for example. Sounds good, right?! I can’t think of anything better right now…

Bounty Chocolate Chip Cookies | Bake to the roots

Easter is just around the corner – we won’t have a big feast this year. We did not plan anything big anyway. We wanted to spend some time at the Baltic Sea, but that has been postponed… so we will have our little Easter brunch this year on our terrace at home. We will definitely make some Easter classics. Yeast bakes and carrot cake are on my list so far. Since we are only two I am going to make smaller portions and freeze leftover stuff this time. Luckily that is not a problem with those bakes. These cookies here also freeze well. If you are hungry for cookies in the upcoming weeks, you can simply take one out of the freezer, let it defrost for some minutes and then enjoy. We always have a little box of cookies waiting to be defrosted ;)

These cookies here are on the sweet side – they are made with whole coconut chocolate bars… it was expected ;P If you were looking for something healthy and with only a handful of calories… sorry ;) But don’t worry, you can easily adapt if you want to go sugar-free or at least bake with less sugar. The sugar in the recipe can easily be replaced with artificial sugar like xylitol – the chocolate chips are also available sugar-free. If you want to make this here completely sugar-free I suggest to use homemade coconut balls instead of the store-bought stuff – those can be made sugar-free as well ;)

INGREDIENTS / ZUTATEN

(8-9 cookies)

1/2 cup (120g) cold butter
2/3 cup (135g) brown sugar
1 medium egg
1/2 tsp. vanilla extract
1 2/3 cups (210g) all-purpose flour
1/2 tsp. baking powder
1/8 tsp. baking soda
1/4 tsp. salt
4.2 oz. (120g) coconut chocolate candy bars (Mounds), chopped
2.1 oz. (60g) semi-sweet chocolate chips

(8-9 Cookies)

120g Butter, kalt
135g brauner Zucker
1 Ei (M)
1/2 TL Vanille Extrakt
210g Mehl (Type 550)
1/2 TL Backpulver
1/8 TL Natron
1/4 TL Salz
120g Kokosnuss-Schokoriegel (z.B. Bounty), gehackt
60g Zartbitter-Schokodrops

DIRECTIONS / ZUBEREITUNG

1. Chop the coconut chocolate candy bars and set aside. Add the cold butter in small pieces to a large bowl and mix until smooth. Add the sugar and mix until light and fluffy. Add the egg and vanilla extract and mix until combined. Mix the flour with baking powder, baking soda, and salt and add to the bowl – mix until just combined. You should still see some flour. Add the chopped candy bars and chocolate chips and fold in. The dough might be a bit crumbly but that is ok. Divide the dough into 8-9 portions and roughly press them together but do not roll them into balls – they should look rough. Place on a board, cover and place in the fridge overnight.

2. Preheat the oven to 375°F (190°C). Line a baking sheet with baking parchment. Place the dough portions on the prepared baking sheet with enough space in between and bake for 15-17 minutes until golden brown on the sides but not too dark on top. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely.

1. Die Schokoriegel hacken und zur Seite stellen. Die kalte Butter in kleinen Stücken in eine große Schüssel geben und so lange aufschlagen, bis sie cremig ist. Den Zucker dazugeben und alles hell und luftig aufschlagen. Das Ei und den Vanille Extrakt dazugeben und unterrühren. Das Mehl mit Backpulver, Natron und Salz vermischen und zur Schüssel dazugeben – nur kurz verrühren, man sollte noch etwas Mehl sehen. Die gehackten Schokoriegel und Schokodrops dazugeben und unterheben. Der Teig wird etwas krümelig sein, ist aber OK. Den Teig in 8-9 Portionen aufteilen und etwas zusammenpressen, aber nicht zu Kugeln formen. Die Teigportionen auf ein Brett oder Blech setzen, abdecken und über Nacht in den Kühlschrank stellen.

2. Den Ofen auf 190°C (375°F) vorheizen. Ein Backblech mit Backpapier auslegen. Die Teigportionen mit genügend Abstand zueinander auf das Blech setzen und für 15-17 Minuten backen, bis sie an den Rändern goldbraun geworden sind – sie sollten nicht rundum komplett braun sein. Aus dem Ofen holen und auf dem Blech kurz abkühlen lassen, dann auf einem Kuchengitter komplett auskühlen lassen.

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Here is a version of the recipe you can print easily.