There are days when I do not want to wait for the darn butter to come to room temp. I just want to melt it, throw it in some double chocolate cookie dough, bake, and devour!
This post is the result of one of those days.
I just love a chocolate cookie that an overload of chocolate--like give me a chocolate overload buzz kind of cookie. Add that to my constant craving for coconut and we have the birth of this cookie.
A thick, dense, very chocolatey cookie with a hint of coconut flavor in the background, plus the crunch texture of the toasted coconut. Tasty indeed.
And the best part? The dough is a snap to put together. Love quick and easy cookies. Read the recipe, you'll see.
double chocolate-coconut cookies
1 3/4 cups flour
1/2 ts baking soda
¾ TB baking powder
4 and ½ TB double dutch cocoa powder
½ ts sea salt
1 and ½ sticks (12 TB) unsalted butter, melted
½ cup + 1 TB light brown sugar, packed
½ cup granulated sugar
1 large egg plus 1 egg yolk
½ ts pure vanilla extract
¾ - 1 cup toasted coconut
1 cup bittersweet chocolate chips
Cook notes: make sure to let the melted butter cool a bit. When you are ready to use the butter give it a good stir to incorporate the butter solids and fats back together. You could use semisweet chips in this, but they might be too sweet. I love to use ice cream scoopers to make the perfect, round size cookies. I adore large cookies so I used a regular sized ice cream scoop. If you want smaller size cookies, use a smaller ice cream scoop but remember to reduce the baking time a few less minutes! I like to chill my dough before baking—makes a more uniformed cookie. It will be hard to tell when the cookies are done because they are so dark, but you’re looking for crisp edges and non-jiggly cookie tops. I used a regular size cookie scoop, you can use a smaller one but you have to watch the baking times.
Whisk all the dry ingredients together; set aside.
In a large mixing bowl, either by hand or using a mixer (I don’t have a mixer so I did this by hand) mix butter & sugars until thoroughly combined. Add in the egg and egg yolk and vanilla extract, mix well. Then add in the dry mixture, mix until just combined, do not overmix. Next FOLD in the chocolate chips and toasted coconut. Cover bowl and let chill in fridge at least an hour or longer.
When ready to bake, preheat oven to 350 degrees, line four cookie sheets with parchment paper.
Using an normal (not small) ice cream scoop, and making sure to compact the dough in the scooper as much as possible, scoop out on baking sheets about 1 & ½ inches apart.
Bake about 11-15 minutes, rotating pans halfway through. You’ll know the cookies are done by crisp edges and slightly puffy middles. Don’t try and take them off the cookie sheets, they will just break.
Should make about 15-18 large, if using a smaller scoop then you’ll have a few more.