Chocolate Coconut Cookies
There are two cookie camps: the soft and chewy, or the thin and crisp. This cookie does not fall easily into either category. Chewy at first bite but with a surprising coconut crunch. The crumbs immediately dissolve into sweeter toasted chocolate flavors. There is decadence in this in-between-ness.
Makes a giant pile of cookies.
1/4 cup coconut oil, in solid state
1/4 cup butter, softened to room temperature
1 1/2 cup brown sugar
a dash of vanilla essence
2 cups all purpose flour
1/4 cup dark, unsweetened cocoa
1/2 cup unsweetened coconut flakes
1 cup dark chocolate chunks
1 tsp baking soda
1/2 tsp salt
- Preheat oven to 375F. Line a baking sheet with parchment paper or directly grease the pan.
- "Cream" coconut oil, butter and sugar in a large mixing bowl. You can do this by hand or use a hand mixer on medium speed (for about 8 minutes).
- Beat in eggs, one at a time. Stir in vanilla.
- Sift flour into mixture. Add coconut flakes, salt and baking soda. Mix until a soft dough starts to form.
- Stir in chocolate chunks.
- Use a tablespoon to make round heaps of dough on the baking sheet. Spread the heaps of dough evenly across the sheet so the cookies have space to grow. I needed 3 baking sheets.
- Bake for between 10-15 minutes depending on how much of a crunch you want. I would do a test batch: Put three heaps of dough on the baking sheet and into the oven. Take one cookie out at 10 minutes, one at 12 minutes and one at 15 minutes. Leave to cool for 5 minutes before testing as it gets crunchier as it cools.