Does anyone else find baking to be an amazing way to relax and destress?
If you read my last post on When life gets in the way of food, then you’ll know the last few weeks have been exceptionally hectic and busy for me. If you’ve ever had a puppy then you’ll know that despite the cute puppy eyes, 3 month old puppies are a tremendous amount of work and frankly a little stressful.
It’s been a while since I last had a chance to dream up a recipe and bake something. So this past weekend I tired out the pooch and got down to business.
I wanted a cookie that focused on the softer flavour of coconut and white chocolate, with a hint of the richness that cocoa powder brings. I love this recipe because the cookies are moist without being buttery and super soft.
- 2 cups all purpose flour
- 2/3 cup cocoa powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter at room temperature
- 1 1/2 cup white sugar
- 2 eggs at room temperature
- 2 tsp vanilla extract
- 1 cup white chocolate chips
- 1 cup shredded sweetened coconut
- One – Preheat oven to 325 and prepare cookie sheet by lining with parchment paper.
- Two – Mix dry ingredients – flour, cocoa powder, baking soda and salt in a medium bowl and set aside.
- Three – Combine butter and sugar until light and fluffy. Add in eggs, one at a time, and vanilla. Mix until combined.
- Four – Slowly add in dry ingredients and mix until just combined.
- Five – Using a wooden spoon, stir in white chocolate and shredded coconut.
- Six – Bake for 8-10 minutes, cool for 5 min and enjoy!
- Combine the coconut and white chocolate in a separate bowl to ensure even distribution.
- Need even more chocolate? Substitute 1/2 of the white chocolate for milk chocolate or do an even distribution of 1/3 cup of coconut, white chocolate and dark chocolate.