Cookie Addictions & a Recipe for Chocolate Coconut Cookies

You know when you just really want a cookie and you have kind of a desperate, SOMEONE GIVE ME A PLATE OF COOKIES, ragey-type feeling? No? No cookie rage? Oh, okay, you’re a liar.

I suffer from frequent cookie rage {it’s true, ask C}. I demand plates of cookies, bags of cookies, chocolate chip cookies, shortbread cookies…

During these less-than-graceful moments, I’ll practically indulge in anything that resembles a cookie, but if I have the time, I’ll absolutely make a beautiful batch of my own. These Chocolate Coconut Cookies are decadent, but aren’t too jam-packed with butter and sugar {otherwise known as my best friends/enemies. They are my frenemies.}.

Now you tell me: what is your favourite, go-to, cookie-rage inducing bite?

Chocolate Coconut Cookies
Makes 18–20

Ingredients:
¾ cup all-purpose flour
½ cup whole wheat flour
¾ cup unsweetened shredded coconut
1 tablespoon unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon sea salt
2 teaspoons cornstarch
¼ cup unsalted butter, at room temperature
¼ cup granulated sugar
¼ cup brown sugar
1 large egg
1 large egg white
2 tablespoons skim milk
1 teaspoon pure vanilla extract
1 (100g) dark chocolate bar, roughly chopped {I use Camino 55% dark chocolate}

Instructions:
1. Preheat oven to 350 degrees Fahrenheit and line a large cookie sheet with parchment paper; set aside.

2. Whisk the first 8 ingredients {flour through cornstarch} in a medium bowl. Next, beat butter and sugars for one minute on medium-high speed with an electric mixer. Beat in the egg and egg white, milk, and vanilla. Stir in the dry ingredients and the chopped chocolate until combined.

3. Scoop walnut-sized balls of dough on to the parchment-lined cookie sheet, about 1 inch apart. Bake for 13–15 minutes, or until golden brown and quite firm to the touch. Let the cookies completely cool on the pan on a wire rack before storing in an airtight container at room temperature for up to 5 days.