Secret Ingredient Fudgy Double Chocolate Cookies
These double chocolate cookies are super fudgy and chewy thanks to shredded coconut. They are the perfect cross between a brownie and a cookie! The coconut flavor also pairs perfectly with the rich chocolate. If you prefer flatter cookies like a traditional chocolate chip cookie, skip the shredded coconut!
Servings: 28 cookies
Ingredients
- 2 cups all purpose flour
- 3/4 cups cocoa powder
- 1 1/4 teaspoons baking soda
- 3/4 teaspoon salt
- 1 cup (16 tablespoons) unsalted butter room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon espresso powder or instant coffee granules optional
- 1 1/2 cups chocolate chips semi-sweet
- 2 cups shredded coconut
- 1 cup chopped walnuts optional
Instructions
- Preheat oven to 350ºF. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat the butter, brown sugar, and granulated sugar on medium speed until light and fluffy. Add the eggs one at a time, beating after each addition until the mixture is smooth and fluffy. Add the vanilla extract and espresso powder and beat until incorporated.
- Add the dry ingredients into the wet ingredients and mix on low speed until the dough is just combined. Fold in the chocolate chips, coconut, and walnuts until well incorporated. Roll 2 tablespoons of dough (40 grams) into a ball and place on lined baking sheet. Repeat until all the dough has been used. Make sure to leave at least three inches between each ball for spreading.
- Bake the cookies for 8-10 minutes, or until the edges are set and the top is dry. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy!