Chocolate Coconut Cookie

One-bowl scrumptious chocolate coconut cookies that are chewy on the inside and crunchy on the outside. You only need a large bowl and a spatula to whip these bad boys. I ran out of butter the day I decided to bake these cookies, so I went ahead and used coconut oil, and trust me, that was the best decision I could have taken. Not only does it add fats to the cookie, but it gives a remarkably smooth, mild flavour of coconut. So, if you're in the mood to add a splash of tropical to your warm winter cookies, I highly recommend this recipe.

Serves: 18

Ingredients

1½ cups Flour

½ cup Cocoa powder

1 tsp baking Powder

Pinch of Salt

1 cup Coconut Oil

1 tsp Vanilla

1 cup Brown sugar

¼ cup Granulated sugar

2 Eggs

½ cup Confetti

½ cup dark Choco-Chip

Method

Step 1

Preheat the oven to 160°c and line a baking tray with parchment paper. Add oil, brown sugar and granulated sugar to a mixing bowl. Whisk till thoroughly combined, and no lumps remain.

Step 2

Then add in one egg at a time and whisk till smooth. Followed by vanilla extract. Then sift flour, cocoa powder, baking powder and salt into the batter.

Step 3

With a rubber spatula, fold the dry ingredients until the batter is thick and no lumps remain. Then add in choco chips and confetti. With a rubber spatula, fold in the batter.

Step 4

Tightly seal the bowl and place it in the refrigerator for 30 minutes. Then make 2-inch cookie balls and set them 3 inches apart. Sprinkle some confetti on top and place the tray in the oven.

Step 5

Bake for 13-15 minutes or till the edges turn slightly crunchy. Then take the tray out of the oven. Let the cookies rest for 10 minutes, then transfer them to a cooling rack for 20 minutes or till at room temperature. Then serve with a cold glass of milk!

Tips

1. You can substitute oil for 225g of butter and add ½ cup of shredded coconut.

2. Whisk oil and sugar thoroughly for a better crust on top of the cookie.

3. Rest the batter for 30 minutes to prevent an overspreading cookie.