Cookie Bake-Off

Ever since I made the orange cookies, I have been inspired by the simple cookie dough recipe that allows me to play and shape different flavors in fluffy cookies - here comes the kanipshin.

Trying to find the exact flavor I wanted was a bust - I had coconut, I had raisins, I had extracts, coconut shavings, cocoa powder and white chocolate; still nothing came to mind.

Four delicious flavors to choose from!

The solution? Create several different flavors and report on the combinations and which ones were the winners! I broke the simple cookie dough into 4 different cookie types, and came out with the following - Choco-White Raspberry, White-Coconut Raisin, Coconut White Chocolate, and Black and White Chocolate.

Read more to find the simple cookie dough recipe and the preparations of each, as well as my ratings of the cookie flavors!


I will start with the ratings of my cookie creations, so you know which you may want to make if just looking for instant inspirations.

First Place - BEST - Choco-White Raspberry - this cookie was a little dry, but airy, and delicious, with creamy white chocolate chunks, underlying a forestry raspberry taste intermingling with the dark chocolatey cookie.

Second Place - White-Coconut Raisin - this makes you feel as if the Bahamas is your home, with the coconut flakes crunching, yet the white chocolate smoothing, like waves on sand. Throw in some fruity sweet raisins, and suddenly it's a tropical day.

Third Place - Black and White Chocolate and Coconut-White Chocolate - these were a tie, because they are both good cookies, I just did not find them as diverse as the others.

The Black and White Chocolate is the perfect kid-friendly alternative for chocolate chip. It's crumbly and chocolatey with creamy undertones, and pairs perfectly with coffee or milk.

Coconut-White Chocolate - I found this to be a soothing cookie, with very warm tones. The white chocolate was barely detectable, though it did add a nice sweet burst in each bite of coconut-y goodness.

To make these cookies, first I started with the simple cookie dough.

Simple Cookie Dough

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda

First, cream together the butter and sugar. Then fold in the eggs and mix well. In a separate bowl, mix together all of the dry ingredients. Then combine the two mixtures and mix well until dough forms.

Once the simple dough was made, I divided it into two equal balls. I made one ball a coconut dough, and the second a cocoa dough. Here is the ingredients FOR THIS PORTION OF DOUGH. If you wish to duplicate these for the ENTIRE BATCH you must double the amount.

Coconut dough

• 1 teaspoon coconut extract
• 1/2 cup coconut flakes

Knead extract and flakes into dough until well mixed.


Cocoa Dough

• 1/2 cup cocoa powder
• 1 teaspoon vanilla extract

Knead cocoa and extract into dough until well mixed and almost black in color. Dough may be a little dry.

Now the two flavored doughs were made, I decided to play with some simple flavors. I did not want to over power the main components of my cookies - being cocoa and coconut - so I chose flavors I thought complimentary to each.

White chocolate is nice because it adds creaminess and color to the cocoa cookies, and I have never tried it with coconut, but when I wasn't displeased tasted it with some coconut flakes.

So I added about 1/2 cup white chocolate to each ball of dough, then moved to my other two components.

Raisins and Raspberry Extract.

I decided to separate the cookie dough yet again, so I split the coconut and cocoa doughs into two and placed the now 4 pieces in separate bowls.

Then, I added about 1/4 cup or a handful of raisins to one coconut-white chocolate ball. To one of the cocoa-white chocolate balls I added 1 teaspoon of raspberry extract. After both ingredients were well mixed, I placed them on trays (in mini size) and baked them for about 4 - 6 minutes or until golden brown. (entire recipes located at bottom of page)

After I brought out the cookies, I tasted each and found each to be flavorful and yummy, but in different ways. As each of my ratings show, these were fun and different, and definitely something I'd try again.

cookie dough ready to bake!

Here is the recipes if you want to make one flavor for and entire batch of dough.


Choco-White Raspberry

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup cocoa powder
• 1 cup white chocolate chunks
• 2 teaspoons raspberry extract

First, preheat oven to 350 degrees. Then cream together the butter and sugar. Then fold in the eggs,  and raspberry extract and mix well. In a separate bowl, mix together all of the dry ingredients, except the white chocolate chunks. Then combine the two mixtures and mix well until dough forms. Add white chocolate chunks - mix well. Drop on greased cookie sheet about 2 inches apart, and bake for 6 - 10 minutes, or until golden brown.

White-Coconut Raisin

• 1/2 cup butter softened
• 1 cup sugar
• 2 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup cocoa powder
• 1 cup white chocolate chunks
• 1/2 cup raisins
• 2 teaspoons coconut extract

First, preheat oven to 350 degrees. Then cream together the butter and sugar. Then fold in the eggs,  and coconut extract and mix well. In a separate bowl, mix together all of the dry ingredients, except the white chocolate chunks and raisins. Then combine the two mixtures and mix well until dough forms. Add white chocolate chunks and raisins- mix well. Drop on greased cookie sheet about 2 inches apart, and bake for 6 - 10 minutes, or until golden brown.


Coconut White-Chocolate

• 1/2 cup butter, softenend
• 1 cup sugar
• 2 eggs
• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup coconut shavings
• 1 cup white chocolate
• 2 teaspoons coconut extract

First, preheat oven to 350 degrees. Then cream together the butter and sugar. Then fold in the eggs,  and coconut extract and mix well. In a separate bowl, mix together all of the dry ingredients, except the white chocolate chunks. Then combine the two mixtures and mix well until dough forms. Add white chocolate chunks - mix well. Drop on greased cookie sheet about 2 inches apart, and bake for 6 - 10 minutes, or until golden brown.


Black and White Chocolate

• 1/2 cup butter softened
• 1 cup sugar
• 2 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup cocoa powder
• 1 cup white chocolate chunks
• 2 teaspoons vanilla extract

First, preheat oven to 350 degrees. Then cream together the butter and sugar. Then fold in the eggs,  and raspberry extract and mix well. In a separate bowl, mix together all of the dry ingredients, except the white chocolate chunks. Then combine the two mixtures and mix well until dough forms. Add white chocolate chunks - mix well. Drop on greased cookie sheet about 2 inches apart, and bake for 6 - 10 minutes, or until golden brown.