Coconut, chocolate, more chocolate, and nuts…the perfect combination in a cookie! These cookies have a hint of each ingredient in every bite. Moist and chewy, and made with two kinds of chocolate, these are a must for your cookie files!
- 2 sticks unsalted butter, at room temperature
- 1/2 cup sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1-3/4 cups flour
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- Pinch of salt
- 2 cups white chocolate chips
- 1-1/2 cups coconut flakes
- 1-1/2 cups chopped walnuts
Preheat the oven to 350 degrees. Line baking sheets with parchment paper, and set aside.
In the bowl of a mixer, combine the butter and both sugars, and mix on medium speed until smooth.
Mix in the eggs, one at a time.
Stir in the vanilla.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. On low speed, mix the flour mixture into the butter mixture, and mix until combined.
Stir in the white chocolate, coconut, and walnuts.
Using a measuring tablespoon, drop the batter in heaping tablespoonfuls onto the lined baking sheets. Space about 2 inches apart, and flatten the cookie dough slightly.
Bake at 350 degrees, for 10-12 minutes, or until the cookies are set.
Cool cookies before enjoying!
Makes about 5 dozen cookies.
Adapted from Martha Stewart Cookies