Coconut Brownie Cookies

These Coconut Brownie Cookies are rich and fudgy, filled with dark chocolate and sweet coconut. With their chewy centers and intense flavor, these cookies are perfect for whenever any chocolate craving hits.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings cookies

Calories 219kcal

Author Deborah Harroun

Ingredients

8 oz dark chocolate
1/2 cup unsalted butter
1 1/3 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon sea salt
1 cup granulated sugar
1/2 cup light brown sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sweetened, shredded coconut

Instructions

Preheat the oven to 350ºF.
Combine the chocolate and the butter in a saucepan and place over medium-low heat. Cook, stirring often, until the chocolate and butter are both melted and smooth. Turn off the heat and allow to cool slightly.
8 oz dark chocolate, 1/2 cup unsalted butter
In a bowl, whisk together the flour, cocoa powder, baking powder, and sea salt. Set aside.
1 1/3 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon sea salt
In another bowl, combine the granulated sugar, brown sugar, eggs, and vanilla extract. Beat unit lightened in color, a couple of minutes.
1 cup granulated sugar, 1/2 cup light brown sugar, 4 large eggs, 1 teaspoon vanilla extract
With the mixer running, pour the melted chocolate mixture into the egg mixture and continue to beat for a minute or two.
Pour the dry ingredients into the bowl with the wet ingredients. Mix until mostly combined, then add the coconut and continue to mix until fully combined. The batter will be pretty loose to start, but will firm up a bit as the butter and chocolate cool even more.
1 cup sweetened, shredded coconut
Using a large scoop, scoop the dough onto a parchment lined baking sheet, leaving plenty of room for the cookies to spread. (I like to only do 6 cookies on each baking sheet.) Transfer to the preheated oven and bake until the tops are crackly, but still soft in the middle, about 9-11 minutes.
Remove from the oven and let the cookies cool on the baking sheet.

Notes

I like to bake these cookies one baking sheet at a time. If you are baking 2 sheets at a time, they may take a few extra minutes to bake.

My cookie scoop holds about 2 1/2 tablespoons of cookie dough. If you are making smaller cookies, they will not take as long to bake.

Not a coconut fan? You can simply leave out the coconut for a delicious brownie cookie.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition