By Carol Ramos, The Pastry Chef's Baking
From by Jennifer Appel
Makes 3 to 4 dozen cookies
2-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1-1/3 cups (2-2/3 sticks) unsalted butter, softened
1 cup sugar
1 cup firmly packed light brown sugar
2 large eggs, at room temperature
2 ounces semisweet chocolate, melted
2 tablespoons milk
2 teaspoons vanilla extract
1-1/2 to 2 cups semisweet chocolate chunks
1 cup coarsely chopped macadamia nuts, unsalted
1 cup sweetened, shredded coconut
1. Preheat oven to 350 degrees F.
2. In a medium bowl, sift together the flour, cocoa powder, baking soda and salt. Set aside.
3. In a large bowl, cream the butter and the sugars until smooth, about 3 minutes. Add the eggs and mix well. Add the chocolate, milk, and vanilla and incorporate thoroughly. Add the dry ingredients and beat well. Stir in the chocolate chunks, nuts and coconut.
4. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Bake for 8 to 10 minutes. Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
