Double Chocolate Coconut Cookies

Name: Double Chocolate Coconut Cookies
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 0.5 cup granulated sugar; 0.75 cup packed light-brown sugar; 2 large eggs; 1 teaspoon pure vanilla extract; 1.75 cups all-purpose flour; 0.25 cup unsweetened Dutch-process cocoa powder; 1 teaspoon baking soda; 0.5 teaspoon baking powder; 0.5 teaspoon coarse salt; 2 cups white-chocolate chunks (about 9 ounces); 1.75 cups sweetened flaked coconut; 1.75 cups coarsely chopped walnuts, (about 6 ounces)

3.2

(122)

27 Reviews

By

Martha Stewart Editors

Updated on May 14, 2020

Yield:

5 dozen

Two kinds of chocolate plus walnuts and coconut equals one tempting treat.

Ingredients

1 cup (2 sticks) unsalted butter, softened
½ cup granulated sugar
¾ cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 ¾ cups all-purpose flour
¼ cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon coarse salt
2 cups white-chocolate chunks (about 9 ounces)
1 ¾ cups sweetened flaked coconut
1 ¾ cups coarsely chopped walnuts, (about 6 ounces)

Directions

Preheat oven to 350 degrees. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 2 minutes. Mix in eggs, 1 at a time. Stir in vanilla.
Sift flour, cocoa powder, baking soda, baking powder, and salt into a medium bowl. Mix into butter mixture on low speed until well combined. Stir in chocolate, coconut, and walnuts.
Using a 1 1/2-inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly. Bake until set, 10 to 12 minutes. Let cool on sheets on wire racks 2 minutes. Transfer cookies on parchment to racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.