I have a confession to make. I love cookies, and Dark Chocolate Chunk Coconut Cookies are my favorite type of cookie.
These Dark Chocolate Chunk Coconut Cookies are amazing! They are super moist, and you can taste hints of coconut flavor mixed in with delicious dark chocolate chunks as well as vanilla extract for an added touch of sweetness. These Dark Chocolate Chunk Coconut Cookies are one-of-a-kind!
Why I Love These Cookies
These cookies strike the perfect balance of being decadently rich, without being overly sweet.
The dark chocolate is a huge superstar here, and it’s what gives them their decadence. Personally, I love dark chocolate, and am always looking for a higher cocoa percentage to increase the antioxidants I can pack in, and lower the sugar I consume at the same time.
If you love dark chocolate and a hint of coconut, then I think these cookies will hit the spot for you. However, if you’re not a fan of the dark chocolate? Well…it’s honestly probably best you just move along, as these are really and truly dark chocolatey to the max.
Just a Hint of Coconut
I know coconut is one of those “love it or hate it” flavors, a lot like olives or pineapple on pizza.
The thing I love about this cookie recipe is you don’t have to love coconut to love these cookies. The coconuttiness is seriously subtle. It’s here to add a bit of texture, and also balance out the chocolatiness and it’s decadent richness.
In addition to the subtle use of coconut flakes, this recipe also uses coconut oil, which is honestly a bit of a secret weapon in these cookies.
How can coconut oil be a secret weapon, you ask?
It does this tricky thing, where it hardens at room temperature. Regular oil definitely doesn’t do that, right?
By doing so, the cookie is thick and dense, but still moist. None of those flat, crispy hard chocolate cookies here!
While coconut oil is an amazing addition to cookie recipes, it requires you to chill the dough once you’ve made it, and before you stick it in the oven.
Coconut oil is also a bit of a healthier choice than butter, and since these cookies have so much rich chocolatey goodness in the form of dark chocolate, you won’t even miss the butter!
|Prep Time: 15 mins|
|Cook Time: 12 mins|
|Total Time: 27 mins|
|Yield: 14 medium cookies|
- 3/4 cup liquid coconut oil (make sure you measure it once it’s liquified, not in it’s solid state. If you have solid coconut oil, you can microwave it for around 30 seconds to liquify)
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 box (3.5-ounce) instant vanilla pudding mix
- 1/2 cup shredded unsweetened coconut
- 3 teaspoons baking powder
- A pinch of sea salt
- 1 bag (10 ounce) dark chocolate chunks
- In a large bowl, combine liquid coconut oil, brown and white sugar, large egg, vanilla extract, and pudding mix. With an electric hand mixer, beat on medium-high until the ingredients combine.
- Add flour, baking powder, sea salt, and shredded coconut to the bowl, and beat on low until combined, about 1 to 2 minutes.
- Add in the dark chocolate chunks, beating on low until combined, about 30 seconds. At this point, the mixture will have a weird “oily but dry” texture, which is what you want. It will change after chilling!
- Prepare a cookie sheet, and use a large cookie scoop to form evenly sized mounds of packed cookie dough on the cookie sheet, and press them down slightly to flatten. This recipe should make about 14 mounds. If the chocolate chunks fall out, push them back into the mound of dough.
- Cover cookie sheet and dough with plastic wrap and refrigerate for a minimum of 3 hours.
- Toward the end of the 3 hour chilling period, preheat oven to 350F, and spray a clean baking sheet (or 2) with cooking spray. Evenly space the chilled dough mounds on the new tray, about 2 inches apart. Feel free to use a second baking sheet if you need. Bake for 10 to 12 minutes, or until the cookies get to a “just cooked” state.
- Remove from heat and let the cookies cool on the baking sheet for 5-10 minutes. The cookies will firm up while cooling, so need about 10 minutes before you transfer them to a cooling rack.