Double Chocolate Coconut Cookies
Prep time
Cook time
Total time
Serves: 3 dozen
  • 1 cup butter, softened to room temperature
  • ½ cup granulated sugar
  • 1½ cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • Generous ½ teaspoon kosher salt
  • 1½ teaspoon baking powder
  • 1¼ teaspoon baking soda
  • 2½ cups all-purpose flour
  • 4 tablespoons cocoa powder
  • 1 cup unsweetened coconut (I love wide sliced)
  • 1½ cups semisweet chocolate chips (I love Guittard's baking wafers)
  1. Preheat oven to 350ยบ F.
  2. In a large mixing bowl or stand mixer, mix together the butter, sugar and brown sugar on medium speed for approximately 5 minutes. (Yes, 5 want it to mix for a long time.)
  3. Add the eggs and vanilla and mix on medium speed for another 2-3 minutes.
  4. Place a sifter over the bowl and add the salt, baking powder, baking soda, flour and cocoa powder to the sifter, then sift the dry ingredients into the wet ingredients. Mix on low until just mixed.
  5. Add coconut and chocolate chips and mix with a large spoon until evenly distributed.
  6. Place dough in 2-tablespoon dough balls on a cookie sheet, leaving a few inches between each cookie.
  7. Bake for about 12-14 minutes. The cookies shouldn't look wet beneath the surface (if that makes sense).
  8. When you take them out of the oven, drop the pan flat onto the counter or stovetop to force the cookies to settle.
  9. Let cool a few minutes before eating. Cool completely before storing in an airtight container. Dough balls can also be frozen and cookies cooked from a frozen state, you just may need to add 1 or 2 minutes to the cook time.
Recipe by This Week for Dinner at