Chocolate Coconut Cookies
March 30, 2011 § 1 Comment
|Our picky friend taking a bite.|
These are fantastic cookies for a chocoholic who hasn’t been to the grocery store recently, and I will tell you why: I always have cocoa powder in my pantry, but chocolate in bar and chip form doesn’t last long. I buy it for a particular use and then it is gone. A lot of chocolate baked goods require bittersweet chocolate over cocoa powder or at least in addition to it. Of course flour content will effect this, but I find that chocolate cakes, brownies and cookies made with bittersweet chocolate rather than cocoa powder will be more rich and fudgy while those made with cocoa powder will be more cakey but have a stronger pure chocolate flavor. I can definitely appreciate both, but when you are on the prowl for chocolate versus just a sweet, I think cocoa powder is often the way to go. Sometimes when you work with cocoa powder, your treat might be a bit on the dry side and/or stale more quickly than you would like. Fortunately, these cookies have enough butter to stay nice and moist as long as you don’t over-bake them – shoot for under-baking. So next time you want a not-to-sweet, super chocolatey cookie that is ridiculously moist out of the oven, make these.
I love the strong cocoa flavor, mild sweetness and buttery, moist texture of these cookies. Coconut might not be the prettiest addition but I like that the mild nuttiness doesn’t interfere with the pure chocolate flavor. The original recipe mixed in chocolate chips and chocolate covered espresso beans which sounds fantastic. The added chocolate isn’t needed unless you’re looking for something a bit more gooey and rich. Any chopped, toasted nut would be great; especially alongside dried cherries, blueberries or cranberries! Take the cookies out of the oven just before they seem fully baked: they will seem a bit too glossy and like they need to set quite a bit, but they will be perfectly cooked after they sit for just a few minutes.
Chocolate Coconut Cookies:
adapted from 101 Cookbooks, originally Triple Chocolate Espresso Bean Cookies
yields approximately 30 cookies
– 2 1/2 cups whole wheat pastry flour
– 2 tbsp instant espresso powder
– 3/4 tsp baking soda
– 3/4 tsp baking powder
– 3/4 tsp salt
– 1/2 cup cocoa powder
– 1 cup butter, room temperature
– 1 1/2 cups sugar
– 1/2 cup brown sugar
– 3 tsp vanilla extract
– 2 eggs
– 1 cup unsweetened coconut flakes
Preheat oven to 374 degrees F. Sift dry ingredients together; flour, espresso powder, baking soda and powder, salt and cocoa powder. Cream together butter and sugars. Add vanilla extract and eggs one at a time while continuing to beat. Add dry ingredients in 3-4 batches, beating until almost incorporated before adding the next batch. Fold in coconut flakes. Scoop and form one inch rounds of dough and flatten lightly with the palm of your hand. Place on center rack of oven and bake for precisely 10 minutes – I left my first couple batches in for about 1 minute longer and thought they were great, but the batches I took out at exactly 10 minutes were much better. The cookies will be just slightly doughier than you might expect, but they will stay together as you move them from the sheet to a rack using a spatula.