I’ve been in a baking mood lately. There’s something about fall that makes me want to get in the kitchen and bake something, even if it’s not necessarily a fall dessert. Now that Clara is mobile, though, it’s not as easy to dedicate a solid hour or two in the kitchen unless she’s napping. While that eliminates more involved desserts, cookies are still quite manageable. Cookie dough is a breeze to whip up, and you can be eating a sweet treat in next to no time (even before nap time is over).
These cookies have everything that I love packed into one dessert – espresso, chocolate and coconut. They’re like a cookie version of the coconut mocha frappuccinos I enjoyed so much over the summer. They’ve got that ideal cookie texture – thick and soft, with just the right amount of chewiness. Eric, who typically isn’t a fan of coconut, couldn’t get enough of these cookies. I used coconut flakes instead of shredded coconut, and I think that swap led to Eric enjoying these more than he would have otherwise (since it’s the stringy texture of coconut that turns him off from coconut desserts). This recipe calls for coconut extract, which gives these cookies an extra boost of coconut flavor. Even with a little girl who hasn’t been too keen on napping lately, I’ve always got time for a batch of homemade cookies.
- COOK TIME:
- YIELD: about 2 dozen
3½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon sea salt
2 tablespoons espresso powder
1 cup (2 sticks) unsalted butter, at room temperature
¾ cup packed brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
1 teaspoon coconut extract
1 cup dark chocolate chips
1 cup coconut flakes or shredded coconut
Heat oven to 350º. Line baking sheets with nonstick baking mats or parchment paper.
In a medium bowl, whisk together the flour, baking soda, sea salt and espresso powder. Set aside. Combine the butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes.
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla and coconut extracts and beat to combine. Reduce mixer speed to low and add the dry ingredients. Beat until just combined. Using a rubber spatula, fold in the chocolate chips and coconut.
Use a large dough scoop (about 3 tablespoons) to drop rounds of dough onto the prepared baking sheets. Bake for 14-16 minutes, rotating halfway through, until the cookies are just set. Allow to cool on the baking sheets for about 5 minutes before transferring to a cooling rack to cool completely. Store in an airtight container.