By Tracey
Espresso Dark Chocolate Coconut Cookies
from Annie’s Eats
Ingredients:
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons espresso powder
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup bittersweet chocolate chips
- 1 cup shredded coconut
Directions:
Preheat oven to 350 F. Line two baking sheets with parchment paper.
Whisk the flour, baking soda, salt and espresso powder together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars together on medium speed until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each is added. Mix in the vanilla and coconut extracts. With the mixer on low, add the dry ingredients in two additions, beating just until combined. Add the chocolate chips and coconut and beat briefly on low to distribute throughout the dough.
Portion the dough into balls using a large cookie scoop (I actually used an ice cream scoop that measures between 3 and 4 tablespoons), spacing them about 3 inches apart on the prepared baking sheets (I did 6 per baking sheet). Bake for about 15 minutes or until the edges are set, rotating the baking sheets from top to bottom and front to back halfway through. Transfer the baking sheets to wire racks, and let the cookies cool for several minutes before removing them to the racks to cool completely. Store the cookies in an airtight container.
Makes about 21-24 cookies.
