Sunday, April 10, 2011

Toasted Coconut Double Chocolate Cookies with Sea Salt


The recipe title is a mouth full and for good reason. I just couldn't leave any of those descriptive words out. These cookies are everything I was hoping for and so much more. With the rich chocolately base, the nutty crunchy of the toasted coconut and the savory flavor of the sea salt, this is a combination you won't regret. 

If you've never had sea salt on your chocolate, you might think this strange--or gross, even. But do me (and yourself!) a favor and give it a try. The salt is sprinkled on during the last minute of baking, so it can be avoided if you really want, but I urge you to expand your horizons and experience the delicious flavor combinations. It will engage every taste bud on your tongue! 



Toasted Coconut Double Chocolate Cookies with Sea Salt
recipe by
Yields 3-1/2 to 4 dozen cookies

1/2 cup margarine or butter, softened
1/2 cup shortening
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
1-3/4 cup flour
3/4 cup cocoa powder
1 tsp baking soda
1 tsp salt
1 cup flaked, sweetened coconut
1 cup chocolate chips
sea salt, for sprinkling

Preheat oven to 350 degrees.

Place a large skillet on a burner set to medium high heat. Add coconut and stir frequently until golden brown and fragrant. Set aside on a separate plate to cool.

In a large mixing bowl, cream together margarine, shortening, sugar and brown sugar until smooth. Add in eggs and vanilla.

In a separate bowl, stir together flour, cocoa powder, baking soda, and salt. Stir into creamed mixture. Add in coconut and stir. Mix in chocolate chips.

Using a cookie scoop or spoon, drop dough onto a baking sheet by large tablespoonfuls. Bake for 9-10 minutes. Remove from oven and sprinkle each cookie with sea salt. Bake an additional 1 minute. Remove from oven to cool on baking sheet for 2 minutes, then to a wire rack to cool completely.

Store remaining dough in the refrigerator between batches.

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