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Espresso chocolate chip coconut cookies Recipe


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     Espresso chocolate chip coconut cookies

Category   Desserts - Breads
Sub Category   None
Preptime   1/2 hour

3 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon sea salt
2 tablespoons instant espresso powder
1 cup unsalted butter, softened
1 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs at room temperature
1 tablespoon vanilla extract
1 teaspoon oconut flavor
1 cup dark chocolate or semisweet chips
1 cup sweetened shredded coconut

Preheat oven to 350. Line cookie sheets with parchment paper. Whisk flour, espresso powder, baking soda, and salt together. Set aside.
Beat butter and both sugars together on medium high speed untol fluffy, about three minutes. Add eggs one at a time while beating. Add vanilla and coconut extracts. Then reduce speed and add dry ingredients until batter is blended, scraping Stir chocolate chips and coconut by hand.down sides of bowl as needed.
Scoop out 2 tablespoon sized portions of dough onto parchment, about 12 cookies per sheet. Bake for 13 to 15 minutes until the cookies are set and light golden brown on the bottom. Let cool for 5 minutes on the parchment, then transfer to a wire rack to finish cooling.

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