sweet treats + a recipe for triple chocolate cookies

Sometimes, you need chocolate. Sometimes you need cookies. These beauties will take care of both of those things. They’re packed with chocolate, are super-soft, and get their nice texture from a wee bit of coconut and oats. Oh, yes. They’re lovely.

Choc cookies 2.jpg

Plus, if you share them, you’ll basically be loved by all… because there’s no greater gift than the gift of cookies.

Enjoy, my friends.

Makes 40

¾ cup unsalted butter, at room temperature
¾ cup brown sugar
¼ cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
1 ½ cups all-purpose flour
1/3 cup rolled oats
1/3 cup shredded, unsweetened coconut
¼ cup unsweetened cocoa powder
2 teaspoons cornstarch
1 teaspoon baking soda
¼ teaspoon salt
¼ cup white chocolate chips
1 cup dark chocolate chips

1. Place butter in a large bowl and beat on medium speed with an electric mixer until light and fluffy. Add sugars and vanilla, and continue to mix until creamy. Add the egg and mix just until incorporated.

2. In a small bowl, whisk flour, oats, coconut, cocoa powder, cornstarch, baking soda, and salt. Add it to the wet mixture, and mix on low until the dough comes together – stir in the chocolate.

3. Scoop up walnut-sized chunks of dough and roll them into balls. Place them on a parchment-lined plate and then cover with plastic wrap and refrigerate for 2 hours, or overnight.

4. Preheat oven to 350 degrees Fahrenheit and line two large baking sheets with parchment. Place the dough balls on the sheets, about 1-inch apart, and bake {one sheet at a time} for 10-11 minutes, or until the cookies have spread a bit and begin to crack on top. they’ll be very soft and puffy. Let them cool on the pan for at least 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week.