Latkes and Cookies

Last night we had a lovely -- and delicious -- time at our friend Stacey's annual Latke and Holiday Cookie Exchange party. The above photo doesn't begin to do justice to Stacey's delicious latkes, which have got to be one of the most labor intensive labors of love there is. (Thanks, Stacey!)

I brought coconut cranberry chocolate chip cookies, which I thought were a riff on the Coc-Oat-Nut Chocolate Chip cookies I used to sell when I had my bakery business. Until, that is, I showed up at the party and realized I had subconsciously copied the Coconut-Cranberry Chews Stacey had made the year before -- from a recipe on the back of a Challenge Butter package.

It was like Inception: The Cookie Exchange.

Coconut Cranberry Chocolate Chip Cookies

1/2 cup (1 stick) unsalted butter, firm but not cold

1/2 cup brown sugar

1/2 cup granulated sugar

1/2 teaspoon kosher or sea salt

1 large egg, room temperature

1/2 teaspoon pure vanilla extract

2 cups unbleached all purpose flour

1 teaspoon baking powder

2 cups sweetened flaked dried coconut

1 cup dried cranberries

1/2 cup chocolate chips
Optional: 2 teaspoons orange zest or 1/8 teaspoon pure orange oil

1. Heat oven to 350 degrees F and line two baking sheets with parchment paper and/or silicone baking mats.

2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugars and salt for about 2 minutes, until the mixture is light and fluffy. Add the egg and vanilla and beat to combine. (If using, add orange zest or oil at this point.) Turn off the mixer.

3. In a medium bowl, whisk together the flour and baking powder. With the mixer on low, slowly add the flour mixture to the butter mixture and beat until it just begins to incorporate. Stop the mixer again and add the coconut, cranberries and chocolate chips. Beat on low just until combined. (At this point the dough can be wrapped tightly in plastic wrap and refrigerated for up to 2 days.)

4. Using a tablespoon or cookie scoop, drop rounds of dough onto prepared baking sheets, spacing about 1-1/2 inches apart. Bake for 16 to 20 minutes or until the tops and edges are golden, rotating baking sheets (top to bottom and front to back) halfway through baking.