Toasted Coconut and Dark Chocolate Chunk Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 1/4 cup All-purpose flour
  • 1/2 tsp Almond extract
  • 1/2 tsp Baking soda
  • 1/4 cup Brown sugar, dark
  • 1/2 cup Brown sugar, light
  • 1 Dark chocolate bar
  • 1/2 cup Granulated sugar
  • 1/2 tsp Salt
  • 1/2 tsp Vanilla extract, pure

• Nuts & Seeds

  • 3/4 cup Coconut, unsweetened

• Dairy

  • 1/2 cup Butter, unsalted

Found on crunchycreamysweet.com

Description

Directions

• In a large mixing bowl, whisk together the dry ingredients (flour, baking soda, salt and coconut). Set aside.
• In a large mixing bowl, cream the butter for 30 seconds.
• Add all sugars and beat until light and fluffy, about 2 to 3 minutes.
• Add egg and both extracts and mix in well.
• Add the dry ingredients and mix in until just incorporated.
• Stir in the chocolate chunks.
• The dough will be crumbly, thats okay.
• Cover the bowl with the dough and place in the fridge to chill, preferably overnight.
• Preheat the oven to 375 degrees F.
• Line a baking sheet with parchment paper or a silicone baking mat.
• Scoop two tablespoons of dough per cookie and roll in your hands into a smooth ball.
• Place the dough balls on the prepared baking sheet, leaving about 2 inches between each.
• Bake the cookies for 9 to 11 minutes. Cool on a sheet for 2 minutes, then transfer onto a cooling rack.