This was one of those, let's see what's in the pantry then check Pinterest for something using only ingredients I already have on hand so that I don't have to go to the store, kind of baking adventures.
I woke up at my parent's house Sunday morning after house sitting for them while they are galavanting around London and Paris (Happy 30th Anniversary Mom and Pops!). I always take advantage of their kitchen and food when I'm home. After watching a solid hour of Sunday morning Food Network shows, I was itching to bake something. I walked to the pantry and found a random abundance of chocolate chips. This was only random because no one bakes at home now that I'm gone.
Regular chocolate chip cookies were not going to cut it, so I checked the chocolate recipes I had pinned and decided on these Double Chocolate and Coconut cookies. They are described as having a brownie like texture, and use cocoa and coconut. It wasn't going to take much more to convince me.
Double Chocolate and Coconut Cookies: Recipe adapted fromToday's Mama
yields 3 dozen cookies
1 cup brown sugar
1 cup white sugar
1/2 cup (1 stick) butter, room temp (straight out of the fridge then microwaved for 20 seconds also does the trick)
1 1/2 tsp. vanilla
1 tsp. salt
1/2 cup cocoa
2 cups flour
2 cups chocolate chips
1/2 cup shredded coconut, extra for sprinkling on top
Preheat your oven to 350º F. Line 2 cookies sheets by with parchment paper.
Sift the flour, cocoa powder, and salt together in a large bowl. Set aside.
Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides as needed. Switch the mixer to medium speed and beat in the brown sugar and white sugar until combined. Beat in the eggs, and vanilla, scraping down the sides and bottom of the bowl as needed.
Turn the mixer off and pour the sifted dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until combined. Slowly add in the chocolate chips and coconut. Beat until well combined–do not overmix.
Form into about 1 1/2 Tbsp. size balls and place on cookie sheet. Flatten the balls of dough slightly and sprinkle with a little more coconut. Bake for about 8-12 minutes depending on the size of the cookies (1 Tbsp of dough will take about 8 minutes, 2 Tbsp of dough will take closer to 12 minutes). 9 minutes was perfect for me!
Let cool for about 2 minutes on the sheets and then slide the parchment paper off the cookies sheets to finish cooling on the counter. Eat and enjoy! Store extras in an air tight container for up to 3 days, store in the freezer for up to one month.
The cookies were baked and Food network was still going strong on the TV, but it was time to pack up these chocolate and coconut sweet treats and head back to Norman. I brought these to my Homecoming pep rally dance practice for a Sunday pick-me-up. The cookies went over swimingly. I heard someone compare them to an Almond Joy, and I got a "these are actually amazing."
I love when random deliciousness can be stemmed from ingredients already in the pantry. I also think these would be cute at Christmastime because the coconut kind of resembles a dusting of snow. These may be a repeat offender come Decemember.