Chewy Chocolate Coconut Cashew Cookies
Double chocolate cookies with a little bit of everything!
Servings 32 cookies
Cost 5
Ingredients
- 2 ¼ cups all-purpose flour (290 grams)
- ½ cup unsweetened cocoa powder, natural or Dutch (40 grams)
- 1 teaspoon baking soda
- ¼ teaspoon salt (optional)
- 1 cup 2 sticks unsalted or salted butter, softened (228 grams)
- ¾ cup brown sugar (150 grams)
- ¾ cup granulated sugar (150 grams)
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup firmly packed cup sweetened flaked coconut
- 1 cup chopped salted cashews, coarsely chopped or just use the pieces
- ⅔ to 1 cup semisweet chocolate chips optional – added by Anna
Instructions
- Preheat oven to 350 degree F. Have ready a couple of ungreased baking sheets.
- In a small bowl, stir together the flour, cocoa and baking soda. If using unsalted butter, add the salt.
- Beat butter, brown sugar, granulated sugar and vanilla extract in a separate large bowl until creamy. Add one egg at a time and beat until light and fluffy.
- Stir the flour mixture into the larger bowl. Stir in coconut and cashews. If using, toss in the chocolate chips
- Drop heaping round tablespoonfuls (or use a cookie scoop) onto ungreased baking sheets. Bake 10 minutes or until cookies have spread and are done on the outside and a bit moist on the inside. Cool about a minute on baking sheets, then move to wire racks to cool completely.
