This week was our little girl’s 6th birthday (can you believe she’s almost middle aged in dog years)? It’s been a busy week, but I am happy to report that I didn’t completely fail as a dog mom and managed to take her for a 3 mile run on her birthday and treat her with some organic carrot “bones.” For those of us who aren’t crazy about bones and aren’t as excited about carrot-based treats as Claudia is, these dark chocolate coconut espresso cookies absolutely fit the bill. I have a go-to chocolate chip cookie recipe that I make on repeat, but everything in this cookie’s title sounded amazing, so I knew I had to give the traditional version a rest the next chance I got. I must admit that I selfishly made these for myself, knowing all well that Scott doesn’t like coffee or coconut—but what do you know, these cookies turned my coconut/coffee-hating husband into an espresso coconut cookie gobbler. The coconut flakes impart this chewy, delicate charred-sugar consistency and the dark chocolate adds just enough sweetness to balance the espresso.
I baked half the batch to share with some friends, and froze the rest of the dough balls for later use. (I should mention, my secret to fresh baked cookies stat is freezing cookie dough balls. Most cookies bake up perfectly right from frozen by just adding a few extra minutes to the baking time.) I almost never bake more than one or two at a time, but we had a birthday to celebrate so I decided to go all out! And boy am I glad I did. I’ve never had an entire group of people ask for seconds before. Although to be fair, coffee-laced cookies are not a hard sell amongst a group of stressed out medical students.
- 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 (10 oz.) bag dark chocolate chips
- 1 cup shredded coconut
- Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper. In a medium bowl, combine the flour, baking soda, salt, and espresso powder. Whisk to blend and set aside. In the bowl of an electric mixer, combine the butter and sugars and beat together on medium-high speed until light and fluffy, about 3 minutes. Blend in the eggs one at a time, beating well after each addition. Then blend in the vanilla and coconut extracts. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated. Fold in the chocolate chips and coconut with a spatula.
- Use an ice cream scoop to drop rounded spoonfuls of dough onto the prepared baking sheets, and with the palm of your hand gently press the cookie dough down to your desired thickness.** Bake for about 14-16 minutes or until just set (note: cookies may be too crunchy if you let them bake until golden brown), rotating the pans halfway through baking. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
- **At this point the cookie dough may be frozen. Place baking sheet in freezer until dough balls are hard (about 20-30 minutes). Then place cookies into a gallon sized freezer bag for long-term storage.