These cookies should come with a warning label. They are so full of cocoa powder they can keep a child going for several hours. Which could be helpful if you needed them to stay up through mid-night mass on Christmas Eve
…then again maybe not.
“Serve to children at your own risk”
I borrowed this recipe from this post for these triple chocolate cookies from way back when. J’s recipe.
This time I added coconut, cranberries and walnuts – and of course some chocolate chips because all that chocolate cocoa wasn’t enough chocolate on its own. I wanted these cookies to have lots going on. So they are stuffed with the goods… stuffed.
Hence the name… Over-stuffed Chocolate Fudge Cookies. Over-stuffed just like your belly after dinner.
Speaking of a lot going on…. its the holidays. I’m baking. And procrastinating my Christmas shopping. I just don’t want to do it. Today is Black Friday. An even this side of the border the stores are bedlam. Nutzo. So instead I’m in the kitchen devising ways to fit more chocolate into a chocolate cookie. Someone needs to do it.
I promise the walnuts balance out all the chocolate.
And so anyway, what’s a holiday party without a few kids bouncing off the walls and knocking over a lamp (or two)
Yields 4 doz cookies
- 1-1/2 cups all-purpose flour
- 3/4 cups unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 cup unsalted butter, melted - see Tips
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 2 eggs
- 1-1/2 cups shredded sweetened coconut
- 1 cup semi-sweet chocolate chips
- 1 cup chopped walnuts
- 1/2 cup dried cranberries
- Preheat oven to 375. Prepare 2 large cookie sheets by lining them with parchment.
- Combine flour, cocoa and baking soda in a medium-sized bowl and stir with a whisk.
- In the bowl of a stand-mixer, combine hot, melted butter with sugars, vanilla and salt. Mix until cool. Add eggs one at a time until well combined. Stir in the flour, at low-speed until just combined, add coconut, chocolate chips, walnuts and cranberries.
- If the dough is too soft at this stage, let it rest and firm up in the refrigerator for 30 minutes or so.
- Using a 1 tablespoon cookie scoop, drop dough balls on to cookie sheet. Leave 2-3 inches between cookies. Bake at 375 for 9-11 minutes or until cookies are firm on top. They will be very soft when they come out of the oven, just let them firm up a bit on the baking sheet for a couple of minutes before moving them to a cooling rack. Makes 3-4 dozen large cookies. Cookies will keep in an airtight container for several days.
Tips: Make sure the butter is hot, not just melted, but hot when you add it to the sugar. In my husband's opinion it is the resulting buttery sugary syrup that gave these cookies their soft and cake-like texture. These are rich like a brownie on the inside with a bit of crisp crust on the outside. Just be sure to allow the butter and sugar mixture to cool enough so the eggs don't scramble when you add them in.