Last week, I had to have one of those, "What is it that you want out of life?" talks with a student. He told me he wanted a nice house that he didn't have to share with the rest of his family. He's a good kid, a charmer with an infrequent but beautiful smile and impeccable manners, and I want good things for him, but what I want most is for him to understand that if he wants that nice house, or anything else material or otherwise, he's the one who is going to have to make it happen. The bad stuff happens to everyone and often unexpectedly; the good stuff we have to make happen ourselves.
He wants to neither wait nor work. He wants the good stuff now, without doing anything for it. I asked him for input, for his opinion, but he shrugged his shoulders. His face perfected passivity as I talked earnestly. "I know, I know," he said. He doesn't.
Complex, coconutty, and just the right amount of salty, these are a grown up version of chocolate chip cookies. These cookies aren't for my student—for the cookies to taste best, one must wait a day or two to eat them. Delayed gratification in the form of a cookie: work on them today to eat them tomorrow.
Cococcino Mochanut Cookies
You will need:
3/4 cup sugar
3/4 cup dark brown sugar
1 cup butter
2 teaspoons instant coffee granules
2 1/4 cups flour (if eggs are medium) 2 1/2 cups flour (if eggs are large)
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla extract
1 cup large shred coconut
1/2 lb dark chocolate
To make the cookies:
Preheat the oven to 375 degrees Fahrenheit.
Spread the coconut shreds in a single layer on a cookie sheet. Place the sheet in the heating oven and let the coconut toast just for 3-5 minutes, or until the edges are beginning to brown. Keep your eye on the oven so that you don't end up with burned shredded nuts. Ha! Remove the coconut from the oven and let it cool while you put together the rest of the dough.
Chop the chocolate coarsely. Don't worry if every piece is not as large as you like—the small shreds melt into the dough and flavor it beautifully.
In a large bowl with a beater, cream together the sugars and the butter until fluffy. Add the coffee granules and beat until well mixed. Crack the eggs into the butter mixture, and beat until the mixture is homogeneously fluffy.
In a small bowl, stir together the flour, salt, and baking soda. Gradually add the flour mixture into the butter mixture and stir just until combined. Pour in the vanilla, coconut, and chopped chocolate. Stir the mixture together until the ingredients are evenly mixed.
Using a large spoon, drop clumps of dough on a parchment lined or silicon lined cookie sheet, leaving at least two inches of space between each. Place the sheet in the oven, and cook for ten minutes, or until the edges and peaks are beginning to brown. Remove the pan from the oven, and use a spatula to place the cookies on a rack to cool.
Once cool, place the cookies in large container with a sealing lid. The lid helps keep the cookies' balance of crunch and chew. Wait a day or three before eating. Then, enjoy the payoff.
That gratification sure is sweet.