There is nothing quite like pulling cookies out of the oven and eating them as soon as they are cooled long enough so they don't get mashed. The melted chocolate chips, the crunchy exterior and gooey interior. This cookie recipe is no exception. They quickly get devoured by my crunchy nut loving family. If you love chunk in cookie, you will love these! The better the cocoa powder the richer the cookie.
2
cups flour 2 XL
eggs, at room temp
1
tsp baking soda 1 tsp pure
vanilla extract
1
tsp salt 2/3
cup cocoa powder
1
cup butter, room temp 1 cup sweetened
flaked coconut
2/3
cup packed brown sugar 1 1/2 cup
chocolate chips
2/3
cup granulated sugar 1/2 to 3/4 cup
chopped walnuts
Preheat
oven to 350*. Line baking sheets with
parchment paper or Silpat. Sift together
the flour, baking soda, and salt and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream
the butter, brown sugar, granulated sugar on medium speed, about 2 minutes. Scrape down the
sides of the bowl from time to time as you work. With the mixer running, beat in the eggs one
at a time, mixing well until each egg is fully incorporated. Add the vanilla and beat well until
combined. Turn the mixer to low speed
and gradually add the cocoa powder and the flour mixture. Mix gently until just combined. Fold in the coconut, nuts, and chocolate
chips.
Drop
the batter by a heaping tablespoon onto the prepared baking sheets 2 inches
apart. Bake for 10-11 minutes, until the
edges are firm and the centers lose their shine. Make sure not to over bake. The sugars in the cookies continue baking after you take it out of the oven. Cool on the sheet about 5 minutes, then
transfer to a cookie rack and continue to cool.
Makes
about 36 cookies
*Adapted from Cheryl Rules' recipe.
*Adapted from Cheryl Rules' recipe.
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