Guys…I’ve always said I’m not much of a chocolate person, but these double chocolate cookies could very well change my mind.
Even though they’re ALL ABOUT THE CHOCOLATE, they still meet my requirements for the perfect cookie:
1. A good balance of flavor
2. Crispy around the edges, and
3. Perfectly soft inside.
And even though the basic dough is delicious as-is, giving them a quick roll in some toppings gives you three different cookies in one batch.
I honestly can’t choose a favorite.
So that’s delicious double chocolate chip cookies, chewy chocolate coconut cookies, and powdery chocolate crinkle cookies all from one batch of dough.
Can holiday baking get any better?
These cookies are so good, I actually had to make a second batch to share with the office. I know, I should feel ashamed of myself.
You’ll stop judging me when you taste them…I promise.
[clickToTweet tweet=”So good, you just might need to make a second batch! ? #chocolate #cookies #yum via @PlayDatesparty” quote=”So good, you just might need to make a second batch! ? #chocolate #cookies #yum”]
- 1 C butter softened
- 3/4 C dark brown sugar
- 3/4 C white sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 C All-Purpose Flour
- 1 C Bread Flour
- 2/3 C cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp instant coffee
- 2 cups chocolate chips semi-sweet, white or a combination
- 1 C shredded coconut
- 1 C powdered sugar
- Preheat oven to 350F
- Whisk together flours, cocoa powder, baking soda, salt & instant coffee. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugars, eggs and extract until light and fluffy.
- In small batches, mix in the dry mixture until well combined. Batter will be sticky. Refrigerate the batter for an hour to make it easier to roll.
- Roll or scoop dough into small balls. Place on a parchment lined baking sheet and bake for 7 to 10 minutes
- Roll or scoop dough into small balls and then roll in shredded coconut. Place on parchment lined baking sheet and bake for 7 to 8 minutes, being careful not to burn the coconut.
- Use a scoop to drop balls into powdered sugar and roll. Place on parchment lined baking sheet and bake for 7 to 10 minutes. Tip: don’t roll into balls, the peaks and valleys with the powdered sugar are what create the pretty crinkled look.
adapted from Allrecipes
Do you love chocolate cookies?
Which of these three cookies would you want most?