I post about them on instagram. I make them at least once a week. I just think they are the best dessert ever. But I also think brownies are pretty awesome. The chewy, chocolate-y brownie is not to be overlooked! That’s why I think these cookies are pretty much the best cookies of all time. Because they are sort of like a brownie cookie. Chewy, lots of chocolate and soft. I added the coconut in there but if you’re not a fan, just leave it out. I’ve also made these cookies with chopped up Andes Mints or little caramel bits. They are awesome no matter how you make them!
Double Chocolate Cookies with Coconut
- 1 cup brown sugar
- 1 cup white sugar
- 1/2 cup (1 stick) butter, room temperature
- 2 eggs
- 1 tsp vanilla
- 1 tsp salt
- 1/2 cup cocoa powder
- 2 cups flour
- 2 cups chocolate chips
- 1/2 cup shredded coconut
Preheat your oven to 350º F. Prepare 2 cookies sheets by lining them 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 balls and place on cookie sheet. 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).
Let cool for about 2 minutes and then slide the parchment paper off the cookies sheets. Let the cookies cool on the parchment paper on top of the counter for about 15 minutes.
Eat and enjoy! Store extras in an air tight container for up to 3 days, store in the freezer for up to one month.