Double Chocolate Coconut Cookies
Source of Recipe
Unknown
List of Ingredients
Double Chocolate Coconut Cookies
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
2 cups white-chocolate chunks (about 9 oz)
1 cup sweetened flaked coconut
1 1/2 cups coarsely chopped walnuts (about 6 oz)
Recipe
Preheat oven to 350 F.
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, one 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-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.
Makes about 5 dozen
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