Espresso Dark Chocolate Coconut Cookies

Okay. Did you see the title of this cookie? Espresso – yum. Dark Chocolate – always. Coconut – amazing. Put it all together? AMAZINGLY AMAZING!

Now, I wondered what espresso powder was, since I don’t remember seeing it in the supermarket. I googled it and found out that Williams Sonoma was the easiest and most reliable place to get it – so I just went there. Boom.

Look at all those flakes of coconut and chunks of chocolate chips.

OMG look how amazing these babies look……They taste so delicious – espresso and coconut. Even if you aren’t a coconut fan, these are just spectacular. You have to try them.  And if you ARE a coconut AND a chocolate fan? OMG this could be your version of what heaven tastes like.

If you are thinking of making chocolate chip cookies with a twist, MAKE THESE NOW!!!!! I made these last Christmas and they were so awesome, I repeated them for this Christmas!  

Espresso Dark Chocolate Coconut Cookies

Ingredients:

• 3½ cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. sea salt
• 2 tbsp. espresso powder
• 1 cup (2 sticks) unsalted butter, at room temperature
• ¾ cup packed brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 tbsp. vanilla extract
• 1 tsp. coconut extract
• 1 cup dark chocolate chips
• 1 cup shredded coconut

Directions:

• 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. 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 a large dough scoop (about 3 tablespoons) to drop rounded spoonfuls of dough onto the prepared baking sheets. (Note: I tried three different shaping methods for this dough and preferred the cookies made with the dough scoop to the others.)
• Bake for about 14-16 minutes or until just set, 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.

Yield: about 2 dozen cookies

Tags: chocolate, Chocolate Chip, coconut, Cookies, espresso