Wednesday, September 30, 2009

Double Chocolate Chip Coconut Cookies

These cookies are dangerous!
It is very hard to eat just one of these little cookies.
I am not a HUGE fan of coconut so I added less (1/2 cup)in mine then the original recipe (1 3/4 cups) called for.
They turned out perfect, just a little taste of coconut really added to the cookie.
Make sure you do not over cook these. they will seem undercooked when you pull them out of th oven. However, after they completely cool, they will be very soft and good.
You may need a glass or two of cold milk to go with these.

Double Chocolate Chip Coconut Cookies

adapted from Cafe Zupas

2 cups all purpose flour
1/4 cup unsweetened cocoa powder (good quality is essential!)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1/2 cup granulated sugar
3/4 cup dark brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup white chocolate chips
1 cup semi sweet chocolate chips
1/2 cup sweetened flaked coconut

1. In a medium bowl, whisk together the flour, cocoa, baking soda, baking powder and salt. Set aside.

2. Using a mixer, cream the butter and sugars until light and fluffy. Add eggs and vanilla. Mix until well incorporated.

3. Slowly add the flour mixture and mix just until blended. Stir in the coconut, and chocolate chips.

4. Using a 1 1/2 inch ice cream scooper, drop batter onto a baking sheet lined with parchment paper.

5. Bake at 350 degrees for about 8 minutes or just until set. Do not overbake. Transfer to cooling racks.


1 comment:

Jessica said...

just testing something