Mercedes and I made these the other night, because we needed a chocolate fix. They are great really good. Originally the recipe came from a Mrs. Field's Cookie Recipe Book, but we altered it a bit.
Best served warm, but keep well for a couple of days. Texture is soft and chewy. Use the best chocolate chips you can find. I made them with 60% cacoa chips by Ghiradelli - yum!
Combine in a medium bowl:
2 1/4 cups all-purpose flour
3/4 cup cocoa powder
1 tsp. baking soda
1/4 tsp. salt
Blend in a large bowl with an electric mixer to form a grainy paste:
1 cup dark brown sugar
3/4 cup white sugar
1 cup salted butter, softened
Add to paste and beat at medium speed until smooth:
3 large eggs
2 tsp. vanilla extract
Add the flour mixture and mix by hand:
1 bag 60% cocoa chocolate chips
1/2 cup sweetened flake coconut
Drop by rounded spoonfuls onto ungreased cookie sheet, 2 inches apart. Bake 18-22 minutes at 300 degrees. Transfer to a cool flat surface immediately after removing from oven. Yield: 3 dozen.
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