Small Batch Double Chocolate Coconut Cookies
Author: Cookie Madness
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Small batch double chocolate cookies made with coconut oil and whole wheat flour
Ingredients
  • 1/3 cup (2 ounces) extra dark chocolate chips plus an extra 1/3 cup for adding whole
  • 4 tablespoons coconut oil
  • 1/4 cup unsweetened cocoa powder, natural (I used Penzey’s)
  • 1/2 cup (2.3 ounces) white whole wheat or Ultragrain flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar or organic granulated sugar
  • 1 large egg, room temperature
  • 3/4 teaspoon pure vanilla extract
  • 1/4 cup flaked coconut (sweetened or unsweetened)
Instructions
  1. Preheat oven to 350 degrees. Line two baking sheets with nonstick foil or parchment paper.
  2. In a microwave-safe bowl or Pyrex measuring cup, combine the 1/3 cup chocolate chips and the 4 tablespoons of coconut oil. If coconut oil is solid, warm it a little before measuring. Microwave the mixture for 30 seconds on high. Stir well until completely melted and smooth. Add the cocoa powder and stir until smooth, then set aside to cool.
  3. Mix the flour, baking soda and salt together in a bowl and set aside.
  4. In a mixing bowl, beat the sugar and egg with an electric mixer until light and fluffy. Beat in the vanilla and the cooled melted chocolate mixture. By hand, stir in the flour mixture. Make sure the batter is cool and add the remaining 1/3 cup chocolate chips and the coconut. At this point batter should hold its shape when scooped. If not, chill the batter for 30 minutes.
  5. Drop dough by heaping tablespoons about 2 ½ inches apart onto the prepared baking sheets. For flatter cookies, press tops down slightly. Bake one sheet at a time for about 10 minutes or until set and cracked. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
To bake only a few cookies at a time, scoop up mounds of dough and arrange them on a foil lined baking sheet. Freeze. Put all the mounds in a freezer bag. When ready to bake, bring to room temperature and bake as directed. Throw in a few white chips for contrast!
Recipe by Cookie Madness at http://www.cookiemadness.net/2012/06/small-batch-double-chocolate-coconut-cookies/