Chocolate chip cookies with chocolate and coconut
Votes: 1
Time: 1 hour 35 minutes
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 116, total fat 7 G., saturated fats 4 G., proteins 1 G., carbohydrates 14 G., fiber 1 G., cholesterol 18 mg, sodium 60 mg, sugar 9 G.
Calories 116, total fat 7 G., saturated fats 4 G., proteins 1 G., carbohydrates 14 G., fiber 1 G., cholesterol 18 mg, sodium 60 mg, sugar 9 G.
Stir dark chocolate chips and coconut flakes into the chocolate batter to create ultra-delicious, soft cookies with crispy edges that both adults and kids will love. You can never have too much chocolate!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110 g unsalted butter, room temperature
- 1/3 cup light brown sugar
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 cup premium flour
- 1/4 cup cocoa powder
- 0.5 tsp of soda
- 0.5 tsp fine salt
- 2/3 tbsp. dark chocolate granules
- 0.5 cups unsweetened coconut flakes
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Recipes with similar ingredients: premium flour, eggs, brown sugar, cocoa, dark chocolate, chocolate chips (granules), coconut flakes
Cooking the dish according to the recipe:
- Line 2 baking sheets with parchment paper.
Note
When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods. - In a large bowl, beat the butter, brown sugar, and granulated sugar with a mixer until fluffy. Add the vanilla extract and egg and beat until fully incorporated. In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. Add the flour mixture to the butter mixture and mix until smooth. Stir in the chocolate chips and coconut flakes.
- Scoop 1 heaping tablespoon of dough into balls. Place them on prepared baking sheets, spacing them about 5 cm apart, and refrigerate for 30 minutes.
- Meanwhile, position racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Bake until the cookies are set and golden brown on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer them to racks and let cool completely.
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