• January 31, 2009

    Double Chocolate Coconut Cookies

    by

    When you you haven’t been for a run since last weekend, you have been wearing your laundry-day socks for three days, and you are behind on at least three chapters’ worth of readings in Nutrition textbooks, what better time to bake cookies? I think it is a logical priority. And when white chocolate chunks, toasty walnuts, and chewy coconut are tucked into a rich cocoa cookie batter, how could you not expect the results to be rapturous?

    The batter whips up in minutes, with the help of a standing mixer. Just beat everything together in steps, and fold in the add-ins with a wooden spoon. I used a tablespoon to drop mine onto cookie sheets, but I would make that tablespoon slightly more heavy-handed next time. As made, they turned out to be fairly itty-bitty, (against the magnitude of a typical chocolate craving) but still scrumptious – making their dainty size forgivable. Also, do flatten them, or they will be more like macaroons.

     

    Double Chocolate Coconut Cookies

    Course: Dessert
    Cuisine: American

    Ingredients

    • 1 cup 2 sticks unsalted butter, softened
    • 1/2 cup granulated sugar
    • 3/4 cup packed light-brown sugar
    • 2 large eggs
    • 1 teaspoon pure vanilla extract
    • 1 3/4 cups all-purpose flour
    • 1/4 cup unsweetened Dutch-process cocoa powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon coarse salt
    • 2 cups white-chocolate chunks about 9 ounces
    • 1 3/4 cups sweetened flaked coconut
    • 1 3/4 cups coarsely chopped walnuts (about 6 ounces)

    Instructions

    • Preheat oven to 350 degrees. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 2 minutes. Mix in eggs, 1 at a time. Stir in vanilla.
    • Sift flour, cocoa powder, baking soda, baking powder, and salt into a medium bowl. Mix into butter mixture on low speed until well combined. Stir in chocolate, coconut, and walnuts.
    • Using a 1 1/2-inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly. Bake until set, 10 to 12 minutes. Let cool on sheets on wire racks 2 minutes. Transfer cookies on parchment to racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.

    Notes

    From Martha Stewart Living
    Tried this recipe?tag @foodess
    by

    Hi, I'm Jenn! I'm in the Foodess kitchen making a spectacular mess + something delicious, in roughly equal parts. Join me for seasonal baking punctuated by globally-inspired comfort recipes and (healthy-ish) dinspiration, plus with lots of tips and resources. So happy that you're here!

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