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Chocolate, Cherry and Coconut Cookies

Author: Gaby Dalkin

Ingredients

  • 8 oz 2 sticks unsalted butter, softened
  • 1 cup dark brown sugar
  • 1/2 cup white sugar
  • 2 large eggs
  • 2 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoon sea salt
  • 1/2 teaspoon baking powder
  • 3/4 cup shredded coconut
  • 1 cups old-fashioned oats
  • 1 cup chocolate chips
  • 1 cup dried tart cherries

Instructions

  • In a large mixer, combine the butter and sugars with a paddle attachment. Mix together for 2 minutes until the sugars all incorporated.
  • Add the eggs one at a time, followed by the vanilla extract and mix.
  • Add the flour, baking soda, sea salt and baking powder and slowly combine, making sure not to over-mix the batter. Mix until the last bit of flour gets incorporated and then stop.
  • Add the coconut, oats, chocolate chips and dried tart cherries and gently fold them into the dough with a sturdy spatula. Refrigerate batter for at least 1 hour and up to 24 hours.
  • Pre-heat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
  • Using a 1 inch scoop, scoop 12 cookies onto each parchment lined baking sheet. Transfer sheets into over and bake for 14-16 minutes until the cookies just slightly turn a golden brown color on the edges but are still soft and chewy in the middle. Remove from oven, transfer to cooling rack. Repeat process for remaining dough.
  • Store cookies in the fridge for 4-5 days, or in the freezer for up to 1 month. I have no idea if they last longer than that because I always eat them within the first few days anyway!