Double Chocolate Coconut Cookies Recipes

Steps:

• Preheat oven to 350 degrees. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 2 minutes. Mix in eggs, 1 at a time. Stir in vanilla.
• Sift flour, cocoa powder, baking soda, baking powder, and salt into a medium bowl. Mix into butter mixture on low speed until well combined. Stir in chocolate, coconut, and walnuts.
• Using a 1 1/2-inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly. Bake until set, 10 to 12 minutes. Let cool on sheets on wire racks 2 minutes. Transfer cookies on parchment to racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.

Steps:

• Preheat oven to 350°F.
• Place butter and sugar in a bowl of an electric mixture fitted withthe paddle attachment; mix on medium speed until smooth, about 2 minutes. Mix in eggs one at a time. Stir in vanilla.
• Sift flour, cocoa powder, baking soda, baking powder, and salt in to a bowl. Mix into butter mixture on low speed until weel combined. Stir in chocolate, coconut, and walnuts.
• Using a 1-1/2 inch ice cream scoop, drop batter onto baking sheet lined with parchment paper, spacing 2 inches apart. Flatten slightly. Bake until set about 10-12 minutes. Let cool on sheets on wire racks 2 minutes. Transfer cookies on parchment paper to racks to cool completely.

Steps:

• Line a large baking sheet with parchment paper; set aside. Add the shredded coconut and oats to a food processor, and grind until fine. Transfer the mixture to a medium bowl. Add the almond meal, oat flour, baking powder, salt, cocoa powder and maple sugar, and stir well. Drizzle in the melted coconut oil, and stir until combined. Stir in the maple syrup and vanilla. Let sit for 20 minutes.
• Preheat the oven to 350 degrees F. Once the cookie batter is no longer sticky, mix in the coconut flakes and chocolate. Shape the batter into rough 2-inch mounds, place them on the prepared baking sheet and bake for 12 minutes.
• Remove the cookies from the oven, and let cool. They will keep in the fridge in an airtight container for up to 4 days.

Steps:

• Melt chocolate over a double boiler or in the microwave, stirring occasionally until smooth. Sift together flour, cocoa, baking powder, and salt; set aside.
• In a medium bowl, cream butter with white sugar and brown sugar until smooth. Beat in eggs one at a time, then stir in coffee crystals and vanilla until well blended. Stir in melted chocolate. Using a wooden spoon, stir in the dry ingredients just until everything comes together. Cover, and let stand for 35 minutes so the chocolate can set up.
• Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper. Roll dough into walnut sized balls, or drop by rounded tablespoonfuls onto the prepared cookie sheets, leaving 2 inches between cookies.
• Bake for 8 to 10 minutes in the preheated oven. Cookies will be set, but the centers will still be very soft because of the chocolate. Allow cookies to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.

Steps:

• Cream together the butter, sugar, then add the eggs and vanilla.
• Blend in the cocoa and add baking soda, salt and blend well.
• Add the flour into the creamed mixture and fold in the chocolate chips.
• Bake at 350° for 8-9 minutes.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the oats, cornflakes and coconut. , Shape into 1-in. balls and place 2 in. apart on greased baking sheets. Flatten with a glass dipped lightly in flour. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. , For filling, beat cream cheese and sugar until smooth. Beat in chocolate. Spread about 1 tablespoon on half of the cookies and top each with another cookie. Store in refrigerator.

Steps:

• Preheat your oven to 350°F.
• Sift your flour and cocoa powder together, along with baking powder, into a large bowl. Mix until well-combined.
• Next, add brown sugar and granulated sugar to a bowl and whisk together.
• Melt butter and add it to the sugar. Cream together or whisk until fluffy.
• Add in an egg and an egg yolk and whisk until air bubbles form. To this mixture, add vanilla.
• Combine wet and dry ingredients to form a dough, and add chocolate chips to this.
• Use an ice cream scoop to measure the dough into balls and place them on a lined baking tray, at least two inches apart.
• Pop into the oven for 9-11 minutes and take them out and let them cool.
• Serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine cream cheese and butter in a large bowl with an electric mixer until smooth. Beat in egg and vanilla extract; gradually add cake mix. Stir semisweet chocolate chips and miniature marshmallows into the dough. Cover bowl with plastic wrap.
• Refrigerate dough until firm, about 2 hours.
• Drop dough by rounded tablespoons onto an ungreased baking sheet. Bake in the preheated oven until edges are slightly brown, 10 to 12 minutes.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks.