Lou’s Triple Choc Chip Coconut Chocolate Cookies

Updated at: Thu, 17 Aug 2023 12:51:58 GMT

Step 1

Preheat the oven to 180C (160C fan), and line a couple of baking trays with parchment or a reusable baking sheet.

Step 2

Make sure the butter is very soft. Ideally get it out of the fridge early, but it’s not a disaster to soften in the microwave in quick bursts (don’t melt it!). Cream the butter, sugar, almond and vanilla essence together until it’s soft and fluffy. A mixer will make this a lot easier for you (I have a vintage 1980s Kenwood Chef!), but you can do it by hand too.

Step 3

While the butter mixture is creaming, sift the flour, cocoa and baking powder together in a large bowl.

Step 4

Beat the egg into the butter mixture (one at a time if you are increasing the ingredients), immediately following it with a spoon of the flour mixture. This will help prevent the butter from curdling.

Step 5

Once the egg is well mixed, add the rest of the flour in and mix it thoroughly until it resembles a thick, pasty batter. (It may help to add the flour in a few spoons at a time – as the batter is not as wet as a cake batter, you might otherwise end up with a lot of flour puffing out of your bowl.)

Step 6

Add in the desiccated coconut and chocolate chips and fold these in until they are just combined. Don’t keep going for too long – the chips may disintegrate!

Step 7

Get your trays ready, and make sure your hands are cool by running them under a cold tap – this will avoid warm hands melting the butter as you handle them. This recipe will make about 12 large cookies, or around double this for smaller ones. Depending on their size you may be able to fit 12 on one tray, but it might be useful to have two ready just in case. For a large cookie, allow about a tablespoon amount, and for smaller cookies try a dessert spoon or a heaped teaspoon. You can decide what size best you’d like to have! Scoop up an amount of the dough, and gently roll it into a rough ball before placing it on the tray. Repeat until you’ve used up all the mixture.

Step 8

Bake your cookies for about 12 minutes and leave them to cool. As they cook, they will drop from a ball and flatten into a nice round shape. Take them out of the oven and let them cool on the tray. Store in a sealed container once completely cool.

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Under 30 minutes