These are the final cookies I included in the package I sent my Secret Baker recipient. I don’t know if they’re Christmas cookies in the traditional sense, but all cookies are fair game for Christmas in my book. These cookies get their chocolate color and flavor from cocoa powder and are made more complex by the addition of white chocolate chunks, coconut and walnuts (or any other nut you prefer), which are all added to the dough before baking.
My cookies spread quite a bit in the oven so they’re a little flatter than the picture that was included in the book. I also found that I needed to bake them a few minutes beyond the recommended baking time of 10-12 minutes. I didn’t personally try the cookies because I don’t like walnuts, but I gave my step-father a stack when he stopped by the day I made them. I heard from my mom that he enjoyed them quite a bit! I think next time I’ll omit the nuts and maybe try adding some oats so I can enjoy a few too!
Double Chocolate Coconut Cookies
from Martha Stewart’s Cookies
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
2 cups white chocolate chunks
1 3/4 cups sweetened flaked coconut
1 3/4 cups coarsely chopped walnuts
Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs on at a time, mixing to incorporate each fully before adding the next. Stir in vanilla.
Sift the flour, cocoa powder, baking soda, baking powder, and salt into a large bowl. With the mixer on low speed, add the flour mixture to the mixing bowl and beat until well combined. Stir in the white chocolate, coconut and walnuts.
Drop the batter by rounded tablespoons on prepared baking sheets, spacing the cookies about 2 inches apart. Flatten slightly. Bake until they are set, about 10 to 12 minutes. Let the cookies cool on the baking sheets on wire racks for a few minutes then transfer the cookies, still on the parchment, to the racks to cool completely.
Yields ~ 5 dozen