I was going to spend this post ranting about how much arsenic is apparently in the wine I’ve been drinking, but the economical side of me still has a bottle to finish before I can worry about it.
Insert semi-worried, semi-sad face.
This recipe was really good, which is a phrase I frequently overuse making its meaning and worth questionable at best. I seriously (srsly in txt lingo) mean it this time though (tho in txt lingo). These are like really, really good. Like ttly, rlly, rlly good.
2 sticks unsalted butter, room temperature
1C light brown sugar
2tsp vanilla extract
2 1/4C flour (all-purpose)
1/2C unsweetened cocoa
1tsp baking soda
pinch of salt
1C chocolate chips
1C shredded coconut
1C chopped pecans
Preheat oven to 375. Line baking sheets with parchment paper or silpat mat.
Beat butter and sugar until light and fluffy. Add in eggs and vanilla.
In a separate bowl, combine flour, cocoa, baking soda, and salt.
Slowly add dry mixture into butter mixture. Beat until combined.
Stir in chocolate chips, coconut, and pecans.
Using a medium-sized cookie scoop (or heaping tablespoons), divide batter among baking sheets leaving 2″ between cookies.
Bake at 375 for 8-9 minutes.
Remove and allow to cool completely.