Ingredients:
1/2 cup unsalted butter, at room temperature
1 cup light brown sugar
1 egg, at room temperature
1 teaspoon vanilla
1 cup flour
1/3 cup cocoa
1/4 teaspoon salt
1/2 teaspoon baking powder
1/3 cup sweetened shredded coconut
1 cup bittersweet chocolate chips
Directions:
Preheat the oven to 350. Line 2 cookie sheets with parchment paper. In a medium-sized bowl, whisk together the dry ingredients. In a large bowl, cream the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly. Gradually add the dry ingredients to the butter mixture and mix until a very thick dough forms. Fold in the chips and coconut.
Form cookies by placing roughly one heaping tablespoon of dough one inch apart. We used this medium cookie scoop, leveled off. Bake 13 minutes or until the cookies look basically set but perhaps still puffy in the center, these cookies do not spread much. Slide them out on the parchment paper on to a wire rack and allow them to cool 1-2 minutes on the parchment on the wire rack before removing the parchment and allowing them to cool directly on the wire rack.
My thoughts:
Last night we were bemoaning the lack of dessert and baked goods in the house and my husband offered to make cookies. I gave him this recipe to try. He is a much more meticlous baker than I and the cookies came out so perfectly uniform and round, I could hardly believe it. When I use the same cookie scoop, my cookies come out much more “rustic”–he carefully leveled off each scoop so no errant chip hung off disrupting the perfect scoop. The results were a perfectly domed, slightly soft cookie full of chocolate and coconut. Exactly what you need on a cold, winter night.,
