Rich, yet not too sweet. These cookies are spectacular.
So amazing, my husband hid the cookies from me so that he didn’t have to share. If that doesn’t say these cookies are a win, I am not sure what would! And yes, he really hid the cookies, which was probably for the best. When it comes to dark chocolate, I have no self-control.
I believe dark chocolate makes the world a better place, but if dark chocolate just ain’t your thing, this cookie is definitely not for you. It is packed with dark chocolate with a hint of coconut. What? I need the antioxidants.
The coconut is subtle, but adds just the right about of sweetness and balances out the richness of the chocolate.
I also used coconut oil.
You must use coconut oil. Coconut oil does this magic thing that regular oil does not do. It hardens, becomes firm. It is the secret to making this cookie thick, yet moist.
I mean, who really likes flat hard cookies? Not I.
When baking cookies with coconut oil, YOU MUST CHILL THE DOUGH BEFORE BAKING. Have you ever put cookies in the oven, only to end up with what looks like puddle of gooey syrup? Story of my life. Not only is the coconut oil healthier, but once chilled, this recipe is flat cookie fool-proof.
But, But, But, Butter makes everything better – said no one ever, after trying these cookies. Trust me, with the amount of rich dark chocolate in these cookies, you won’t even be thinking about the absent butter.
|Prep Time: 15 mins|
|Cook Time: 12 mins|
|Total Time: 27 mins|
|Yield: 14 medium cookies|
- 3/4 cup melted coconut oil (in liquid state, measured like you measure canola, olive, etc. oil)
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar (I use organic)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- one 3.5-ounce vanilla pudding or instant pudding mix
- 1/2 cup shredded unsweetened coconut
- 3 teaspoon baking powder
- pinch of sea salt
- one-10 ounce bag dark chocolate chunks
- In a large bowl, combine the coconut oil, sugars, egg, vanilla, pudding or pudding mix, and beat on medium-high speed until ingredients are combined (I used electric hand mixer) (2 minutes).
- To the same bowl, add flour, baking powder, optional sea salt, shredded coconut
- and beat on low speed until combined (1 minute).
- Add the dark chocolate chunks, and beat on low speed until combined (30 seconds). The mixture may seem both oily and dry – don’t worry, this is part of the reason the chilling is key.
- Using a marge cookie or ice cream scoop (my preference for this recipe), form approximately 14 equal-sized mounds of dough by compacting the dough. The chocolate chunks will try and fall out, but just press them back in. You will want to slightly flatten the cookie dough, because they don’t flatten while baking. It is also very difficult to shape the cookies once the dough has chilled.
- Place cookie dough mounds onto a cookie sheet, cover with plastic wrap, and refrigerate for at least 3 hours (if you are in a hurry, toss in the freezer for 30 mins to an hour). THIS STEP IS KEY.
- Preheat oven to 350F, spray a baking sheet with cooking spray (I love my coconut oil spray!). Place dough on the new tray, spaced at least 2 inches apart. You may need to use two cookie sheets. Bake for about 11-12 minutes, or until the cookies are just cooked. To keep these cookies moist, you do not want to over cook.
- Let cookies cool on baking sheet for 5-10 minutes. Do not transfer to rack right away, as the cookies will firm up while cooling.
- Devour and enjoy!