Triple Chocolate Coconut Cookies
Sometimes you just have a hankering for a big cookie packed with all kinds of good stuff. Those kinds of cravings generally lead to cookies like these.
These beauties are, first of all, a big chocolate cookie made with dark chocolate cocoa powder. Then, they’re thoroughly plied with plenty of coconut, two kinds of chocolate chips, and nuts.
I made these cookies a bit larger than I usually do for big, thick cookies. It seemed they were just begging to be made into big, sturdy cookies. If you have a cookie or ice cream scoop, it will help tremendously. I used a 2-tablespoon cookie scoop to make quick, consistent work of scooping the cookie dough.
Perhaps my favorite thing about these cookies is that there is so much good stuff in them that you’re guaranteed a delicious flavor combination in every bite. You may think it’s add-in overload when you’re mixing the dough, but you’ll be so glad you put so much extra goodness into these wonderfully delicious cookies.
- 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 salt
- 1 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 & 3/4 cups sweetened flaked coconut
- 1 cup semisweet chocolate chunks
- 1 cup milk chocolate chunks
- 3/4 cup coarsely chopped pecans
- 3/4 cup coarsely chopped hazelnuts
Preheat oven to 350°. Line baking pans with silicone liners or parchment paper.
Whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
Using an electric mixer on medium speed, beat butter, brown sugar, and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla.
Reduce mixer speed to low. Gradually add flour mixture, mixing just until combined.
Stir in coconut, chocolates, and nuts.
Using 2 tablespoonfuls at a time, drop dough about 2 inches apart onto prepared pans. Flatten each slightly.
Bake 12 to 14 minutes, or until cookies are set. Cool on pans on wire racks for 5 minutes. Then transfer cookies to wire racks to cool completely.
Recipe slightly adapted from Martha Stewart.