Coconut and Dark Chocolate Chunk Cookies
Recipe type: Cookie
Prep time: 
Cook time: 
Total time: 
Serves: 8 dozen
This is a big recipe, designed for sharing! It can easily be halved or quartered, or simply shape the dough into balls, freeze on a cookie sheet until firm, then store frozen in zip lock bags to bake another day.
  • 1 cup butter, room temperature
  • 3 cups brown sugar
  • 4 eggs
  • 4 tsp vanilla
  • 4 cups all purpose flour (or 2 cups all purpose and 2 cups white whole wheat)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 12 ounces good dark chocolate, chopped, or chocolate chips.
  • 14 ounce bag of coconut, toasted and cooled.
  1. Cream butter and sugar until fluffy.
  2. Beat in eggs one at a time until fully incorporated after each addition.
  3. Stir in vanilla.
  4. Whisk together flour, baking powder, baking soda and salt in separate bowl then add to batter and mix just until incorporated.
  5. Mix in chocolate and coconut.
  6. Form dough into balls of about a tablespoon, place on a parchment lined cookie sheet, and bake at 350 about ten minutes until just beginning to turn golden. Let cool on cookie sheets a few minutes (the tops will crack a bit) then move to cooling racks.
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