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Chocolate, Coconut & Walnut Cookies
This is a slight variation on the easy cookie recipe that I have but a darker, chewier and nutty version. Fear not, it’s still super easy to make and takes just 10 minutes to bake in the oven.
You can add any kind of nut and ofcourse just use dark chocolate but I like to load the cookies up. Strangely, though I’m not a fan of eating white chocolate, there’s something quite delicious about it when it’s been baked in cookies or brownies.
Double Chocolate, Coconut and Walnut Cookies
Chewy, choccy and deliciously nutty super easy to make cookies.
Ingredients
- 150 g salted butter
- 100 g soft brown sugar
- 50 g caster sugar
- 1 egg
- 220 g plain flour
- 1 tsp baking powder
- Pinch of salt
- 1 tsp vanilla extract
- 1 tbsp vegetable oil
- 100 g dark chocolate (chopped)
- 100 g white chocolate (chopped)
- 40 g coconut chips
- 2 handfuls of walnuts (hand crushed)
Instructions
- Preheat the oven to 180oC and line a tray with baking paper.
- Cream the butter and sugars together until light and fluffy and add baking powder and salt and vanilla extract.
- Add in the egg and mix with a wooden spoon. Add in flour and vegetable oil and stir to combine.
- Add in your coconut chips, crushed walnuts and chopped up dark chocolate.
- Mix all the ingredients together and then loose balls shapes, roughly the size of a golf ball.
- Pop them on a lined baking tray with roughly 5cm space around them.
- Bake them for around 8-10minutes. Once out of the oven, cool on a wire rack (on top of baking paper) for at least 15 minutes before enjoying.
Notes
- Makes 25 golf ball-sized balls which will become palm-sized cookies
- No need to refrigerate the cookie dough – size and pop onto a tray and into the oven!
- If stored in an air-tight container they can last for about five days.