Hi! I'm Karen, a stay at home mom and blogger. Mostly I write about the new foods and recipes I've been making at my house. I like nutella, avocados, muddy buddies, mushrooms, tomatoes, peaches, berries, beans and rice, dark chocolate, cilantro, peanut butter, fried eggs and a million other types of foods. Most of the time, I like to make really easy and simple recipes--that's why I use my slow cooker a lot! I hope you find my posts helpful! Please comment and let me know when you make one of my recipes!

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Double Chocolate Cookies with Coconut–Like Brownies in a Cookie Form

Double Chocolate Cookies with Coconut and Semi Sweet Chocolate Chips.  These are the best cookies I've ever eaten hands down.

I love cookies.  I love them so much.  I think about them a lot.  I post about them on instagram.  I make them at least once a week.  I just think they are the best dessert ever.  But I also think brownies are pretty awesome.  The chewy, chocolate-y brownie is not to be overlooked!  That’s why I think these cookies are pretty much the best cookies of all time.  Because they are sort of like a brownie cookie.  Chewy, lots of chocolate and soft.  I added the coconut in there but if you’re not a fan, just leave it out.  I’ve also made these cookies with chopped up Andes Mints or little caramel bits.  They are awesome no matter how you make them!

Chocolate chocolate chip coconut cookies.  Soft, chewy and ultra chocolate-y!

Double Chocolate Cookies with Coconut

  • 1 cup brown sugar
  • 1 cup white sugar
  • 1/2 cup (1 stick) butter, room temperature
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp salt
  • 1/2 cup cocoa powder
  • 2 cups flour
  • 2 cups chocolate chips
  • 1/2 cup shredded coconut

Preheat your oven to 350º F.  Prepare 2 cookies sheets by lining them with parchment paper.

 Sift the flour, cocoa powder, and salt together in a large bowl. Set aside.

Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides as needed.

Switch the mixer to medium speed and beat in the brown sugar and white sugar until combined.

Beat in the eggs, and vanilla, scraping down the sides and bottom of the bowl as needed.

Turn the mixer off and pour the sifted dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until combined.  Slowly add in the chocolate chips and coconut.  Beat until well combined–do not overmix.

Form into balls and place on cookie sheet.  Bake for about 8-12 minutes depending on the size of the cookies (1 Tbsp of dough will take about 8 minutes, 2 Tbsp of dough will take closer to 12 minutes).

Let cool for about 2 minutes and then slide the parchment paper off the cookies sheets.  Let the cookies cool on the parchment paper on top of the counter for about 15 minutes.

Eat and enjoy!  Store extras in an air tight container for up to 3 days, store in the freezer for up to one month.

Brownie-Cookies.  These double chocolate cookies are so chewy and chocolate-y and addictive.

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Comments (6)

  1. JoAnn 03/02/2014 at 10:48 am

    Way to sweet, should have cut the sugar in half.

  2. GRESIK 03/04/2014 at 8:13 pm

    This blog was… how do I say it? Relevant!! Finally I’ve found something which helped me.

    Appreciate it!

  3. Pingback: Brownie Bowl Sundaes - TodaysMama

  4. Melissa 12/18/2014 at 11:00 pm

    How many cookies does this recipe make? If I only used a 1/2 cup of brown sugar and 1/2 cup of white sugar would it mess up the recipe? What type of chocolate chips did you use? Semi-sweet or milk chocolate?

  5. Melissa 12/18/2014 at 11:05 pm

    How many cookies does this recipe make? If I used 1/2 cup of brown sugar and 1/2 cup white sugar would it mess up the recipe? What type of chocolate chips did you use? Semi-sweet or milk chocolate?

    • Karen Petersen 12/31/2014 at 12:48 pm

      I used semi sweet.
      Halving the sugar is definitely going to change the recipe drastically. I don’t know if the results will be good 🙂
      It makes a couple of pans of cookies…not sure exactly how many.