What could be better than a brownie in a cookie form?! That’s what you'll get with this recipe! A perfect combination of delicious chocolaty brownie goodness, with the added yumminess of a classic cookie. Add in some coconut, and you have my Chocolate Coconut Crinkle Cookie!
1 egg yolk
1/3 cup brown sugar
1/3 cup sugar
1 tbsp dark cocoa
1/2 cup dark chocolate semi-sweet chips
1/4 cup Salted Kerrygold butter
1 tbsp vanilla extract
2 tsp coconut extract
1/2 tsp baking powder
1/3 cup Bob’s Red Mill Gluten-Free Flour
1/4 cup unsweetened coconut flakes
Prepare one large cookie sheet by covering with a piece of parchment paper.
In a medium bowl, whisk together the eggs, cocoa, and sugar.
Using a double boiler, melt the chocolate chips and kerrygold butter. Once the chips are fully melted and smooth, whip this into the creamed mixture. Be sure to keep whipping until fully incorporated.
Next, mix in the extracts, baking powder, and flour. Lastly, fold in the shredded coconut.
Set in the fridge for a half hour to allow the dough to firm up.
Preheat oven to 350 degrees. Once your cookie dough has chilled in the fridge for a half hour, scoop tablespoon-sized amounts onto your prepared cookie sheet. Depending on the size scoop you use, you should end up with 9 to 12 cookies.
Bake for 10 – 15 minutes or until the cookie tops begin to crinkle. Once you see the tops crinkle, remove from the oven and place the cookie sheet onto hot pads in the refrigerator and allow to cool completely. Then serve and enjoy!