Double Chocolate Coconut Cookies or the amazing interchangeable cookie

Cookie #2 of the week! This one comes from one of my favorite cookbooks. If I’m ever in the mood to make a cookie, I look at the book with the big cookie on the front- Martha Stewart’s Cookies. These are pretty darn amazing (see title). The very great thing about these is that it provides a great chocolate cookie base that you can mix and match your favorite chocolate and nuts too.
For example, the recipe calls for 1 ¾ cup walnuts and 2 cups of white chocolate chunks. Unfortunately, we didn’t have white chocolate on hand – which spurred quite the urge for it (check out this recipe). So, we used semisweet chocolate chips. I was making these for my mom’s friend’s going away party and she (my mom) doesn’t particularly care for walnuts. So we substituted with pecans. Some other great nuts you can swap the walnuts for are hazelnuts and almonds. For the chocolate, I’m not sure milk would work but semisweet, white, dark, and bitter would be excellent.
It’s snowing coconut!

On to our tip of the post…
Baking Tip: When you add chocolate chips to a cookie batter, take the time to stir them in instead of beat them. You’ll end up with whole chips instead of pieces. Which means lots more chocolately goodness in each bite.
Double Chocolate Coconut Cookies
1 cup (2 sticks) unsalted butter, room temp
½ cup granulated sugar
¾ cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 ¾ cups all-purpose flour
¼ cup unsweetened Dutch process cocoa powder
1 teaspoon baking soda

1/2 teaspoon baking powder
½ teaspoon coarse salt
1 cups white chocolate chips
1 ¾ cups sweetened flaked coconut
1 ¾ cups coarsely chopped walnuts (about 6 ounces)
Note: Dutch process cocoa powder (this is the “special dark” kind and will have a note on the container that it’s Dutch processed- if you don’t have it on hand, or don’t want to make the extra trip to the store, use the regular kind- no harm there)
Preheat the oven to 350 degrees.
Put butter and sugars in the bowl of an electric mixer. Mix until smooth, about 2 minutes. Mix in eggs one at a time and vanilla.
Combine flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Whisk to combine. Slowly add to butter mixture.
Stir in chocolate, coconut, and nuts.
Using a 1 ½ inch cookie scoop or tablespoon, drop batter onto baking sheets, spacing 2 inches apart. Stick in the fridge and chill for about 30 minutes before baking. This will help keep them from flattening out. Bake until set, about 10-12 minutes. Let cool and transfer to wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.
What would be your nut and chocolate combination for these cookies?
I’d probably try hazelnuts and white chocolate. Yum!

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