This is IT people. This is the cookie you need. You want. You MUST have. I have somehow stumbled upon the simplest cookie that has the perfect combination of flavors. And this is coming from someone that could generally pass up a cookie at any given moment. AND, that doesn’t love chocolate. I know, I know, who the heck doesn’t love chocolate? Apparently I don’t a whooolleee lot. My son doesn’t either. He’s a strawberry man through and through. (That was one of my favorite flavors as a child as well.) But anyway, I am pretty sure that these will become your new obsession for the summer. I am prepared to make these on repeat. They were a huge hit in my family.
Let’s talk anatomy of these bad boys. So, I used my favorite chocolate chip cookie as my base, because that seems to work so well for me. I tempted it here with double chocolate cookies, and here with Toffee Espresso Chocolate Chip Cookies. Okay, maybe here with Browned Butter Caramel Cookies AND here with Chocolate Peppermint Cookies. See what I mean? That base is the perfect start. So anyway, back to these actual cookies. I went with the double chocolate again, so chocolate chips and cocoa powder. I threw in a little espresso powder for good measure, and to help reinforce the chocolate flavor. And because my husband loves toasted coconut on a chocolate cake, I thought, why not throw in some unsweetened toasted coconut as well. Oh, and coconut extract too! So, basically these have awesome additions that compliment each other incredibly well. And when you bite into these cookies, you first taste the chocolate, then the coconut flavor starts as a subtle taste that hits your taste buds all at once like WHAM! So addictive. It’s hard to stop at one.
Recipe adapted from Lily’s Café Cookbook, Revised Edition by Kyra Alex
- 1 cup (2 sticks, 16 Tablespoons) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened, or dutch-processed cocoa powder
- 1 teaspoon espresso powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 cups semi-sweet chocolate chips
- 2 cups unsweetened coconut, toasted
- Preheat the oven to 325ºF. Line three baking sheets with parchment paper or silicon baking mats.
- In the bowl of your electric mixer fitted with the paddle attachment, cream the butter, light brown sugar, and granulated sugar, until light and fluffy, about 3-4 minutes. Add the eggs, vanilla extract and coconut extract, and beat until combined. In a separate bowl, whisk together the flour, cocoa powder, espresso powder, baking soda and salt. With the mixer on low speed, slowly stir in the flour mixture. Mix just until incorporated. With the mixer on low speed, stir in the chocolate chips and toasted coconut.
- Using a small cookie scoop, place on the prepared baking sheets, spacing about 2 inches apart. Place in the preheated oven and bake for 20-25 minutes, or until barely set in the center for a soft cookie, or a little longer for a crisp cookie. Let cool completely before removing from the baking sheets.
- Store in an airtight container at room temperature or in the refrigerator up to a week.