Aunt Ruth’s Chocolate Sour Cream Coconut Cookies

Jerilyn's Aunt Ruth’s Chocolate Sour Cream Coconut drop cookies were just one of her unforgettable repertoire of delicious treats for the family. Everything she made tasted just like love. We hope you’ll enjoy making these melt-in-your-mouth morsels and sharing them with your family and friends.

Jerilyn Brusseau

Prep Time

20 mi

Bake Time

9 min

Total Time

60 min

Yield

3½ dozen (38 cookies)

Varietal

Sequoia T85 All-Purpose Flour

Ingredients:

1 cup (227g) unsalted butter, at room temperature

⅔ cup (142g) white granulated sugar

⅔ cup (115g) light brown sugar

1 cup (240g) sour cream

2 whole fresh eggs, large

½ cup (45g) cocoa powder

3 cups (426g) Sequoia flour

1¼ teaspoons (6g) baking powder

¼ teaspoon (1.5g) sea salt

1 cup (86g) shredded coconut, unsweetened

2 (10g) teaspoons vanilla

Baker's Notes:

  1. To make larger cookies, simply increase the weight to 56g (2 ounces) using a larger ice cream scoop. You may need to adjust the baking time for another 2-3 minutes.
  2. These cookies are delicious right out of the oven or can stand at room temperature for several hours. Store the cookies in a tightly covered container.
  3. You can store the unbaked cookie dough in the refrigerator in a tightly covered container for up to five days.

Instructions:

  1. Cream butter, brown sugar and white sugar until light and airy, about 5 minutes
  2. Add whole eggs and sour cream. Beat again until creamy.
  3. Sift the flour with cocoa, baking powder and salt and add to the butter-sugar mix. Blend well.
  4. Stir in the coconut and vanilla.
  5. Preheat the oven to 350°F.
  6. Line cookie sheets with parchment paper.
  7. Scoop cookies with a medium ice cream scoop into 36-gram (1¼ oz) rounded portions onto the cookie sheets, 12 cookies per sheet, leaving some room for the cookies to expand.
  8. Bake for 10-11 minutes, just until set.
  9. Repeat with the other 3 baking sheets, if desired.
  10. Cool the cookies right on the sheets.

Baker's Notes:

  1. To make larger cookies, simply increase the weight to 56g (2 ounces) using a larger ice cream scoop. You may need to adjust the baking time for another 2-3 minutes.
  2. These cookies are delicious right out of the oven or can stand at room temperature for several hours. Store the cookies in a tightly covered container.
  3. You can store the unbaked cookie dough in the refrigerator in a tightly covered container for up to five days.

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