Chcolate Chip Cocoreos

Chocolate Chip Cocoreos                                                                           

Serving Size: 1 dozen Large or 2 dozen Medium                                                                                                     


Volume                  Ingredient

2½   cups               All Purpose Flour

1      teaspoon       Baking Soda

1      teaspoon       Salt

1½     cup               Shredded Coconut

2      sticks             Unsalted Butter (melted)

1      cup                 Granulated Sugar

1      cup                 Light Brown Sugar (packed)

2      each               Large Eggs  

1      teaspoon       Vanilla

1      each               Oreo per Cookie

3      each               4 oz         60% Chocolate Bar


           1      each               12 oz     Bag Chocolate Chips



  1. Pre-heat oven to 375 degrees.
  2. Combine and mix flour, baking soda, ½ cup shredded coconut and salt in one bowl.
  3. In another bowl, combine butter, granulated sugar, brown sugar, eggs and vanilla and whip until frothy and consistent throughout.
  4. Slowly combine flour, baking soda and salt mix to the bowl of mixed eggs, butter, sugar and vanilla and mix until totally combined.
  5. Chop chocolate bars (skip step if using chocolate chips).
  6. Fold in chocolate chunks or chips to dough.
  7. Place 1 cup of shredded coconut in a bowl and roll cookie dough portions in shredded coconut until coated.
  8. Place cookie dough portions on two half sheet pans.

*For large cookies distribute 6 cookies throughout pan.

*For medium cookies distribute 12 cookies throughout pan.

  1. Bake one pan at a time for 5 minutes and then rotate pan 180 degrees and bake for an additional 5 minutes.
  2. Remove from oven and push an oreo into the center of each cookie while they are still hot, let sit on hot pan 5 minutes before removing. Let pans cool completely before placing more dough on them.


About the author, Shawn

Chef Shawn has worked in almost every segment of the foodservice industry. He holds business degrees and certificates in Culinary Arts, Hospitality & Tourism Management, Accounting and Professional Sales. He is Certified Executive Chef (CEC) and a Certified Culinary Educator (CCE) through The American Culinary Federation. A Certified Culinary Professional (CCP) through the International Association of Culinary Professionals. He is the author of The First Timer’s Cookbook and The First Timer’s Bakebook. His work has been recognized nationwide as well as being a regular contributor to numerous food service publications and outlets and is the recipient of numerous awards-most recently the 2015 Culinary Educator of the Year through the local American Culinary Federation’s chapter-Beehive State Chef’s Association.

He the owner of multiple food service businesses and currently the host of the Business Chef Podcast.

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