-1 1/2 Cups All-Purpose Flour
-1 1/2 Cups Light Brown Sugar, Packed
-1 Cup Dark (Bittersweet) Chocolate Chips/Morsels
-1 Cup Walnuts, Rough Chopped, Lightly Salted & Gently Roasted
-1 Cup Unsalted Butter, Room Temperature
-3/4 Cup Unsweetened Dutch-Process Cocoa Powder
-1/2 Cup Sweetened & Finely Shredded Coconut
-2 Eggs + 1 Egg White
-1 t Baking Powder
-1 t Vanilla Extract
-1/2 teaspoon salt
*SECRET Baking Tool: Small Metal Cake Ring (See Photo Below)
METHOD to the MADNESS:
-Pre-Heat Oven to 350ºF & Line Baking Sheet / Pan with Parchment Paper or Non-Stick Spray.
-In Large Mixing Bowl combine ALL Dry Ingredients: Flour, Cocoa Powder, Baking Powder, & Salt.
-In a Separate Large Bowl, using a hand-mixer on Medium/High Speed, combine Butter, Sugar, & Vanilla until light/fluffy.
-Pour Eggs into Butter/Sugar mixture & Beat on low-speed until Eggs uniformly mixed.
-By Hand/Spatula, gently fold in Dry Ingredients, mixing until well-combined & lumpy batter forms.
-Stir 1/2 of Chocolate Chips & 1/2 of Walnuts into Batter Mixture.
-Over Baking Sheet or Pan, place a Small Metal Cake Ring (as pictured).
-Apply 2-3 Tablespoons of Batter into Bottom/Center of Cake Ring.
-Top Batter with Additional Chopped Walnuts, Chocolate Chips, & Shredded Coconut.
*My Favorite Cookies of the Batch were those in which I placed The batter in the Center of the Ring & Walnuts/Cookies around the Exterior of the Ring – Makes for a Gorgeous Cookie & Fantastic Crunch to the Rich Chewy Taste of this Chocolatey Heaven.
-Bake for 10-12 Minutes, or until Cookie is “puffed, but “shiny” in center & Coconut is toasted Golden Brown.
-Pull from Oven, place over cooling rack for 3-5 Minutes, & Serve WARM!