Happy Valentine’s Day!
I hope you spend the day sharing your love with family and friends!
Believe it or not, but I have had two close friends recently complaining that they want full fat “unhealthy” recipes. So we decided to create something decadent for Valentine’s Day.
I asked Alexander what he would like to do and he completely on his own came up with a dark chocolate cookie with white and dark chips, coconut and marshmallows. I did however take out two ounces of sugar, which you won’t miss.
Anna, this one is for you ❤!
Enjoy!
Avec Amour, Victoria & Alexander
Double Chocolate Chip Coconut Marshmallow Cookies
Yield – 4 Dozen Cookies
1 1/2 Cups Butter, unsalted soft
1 1/2 Cups Sugar
2 Eggs, large
2 teaspoons Vanilla Extract
2 Cups All Purpose Flour
1 Cup + 2 Tablespoons or 3 1/4 oz Cocoa Powder (I used Hersey’s Special Dark)
1 teaspoon Baking Soda
1 1/4 Cups Dark Chocolate Chips
1 1/4 Cups White Chocolate Chips
1 Cup Flake Coconut
1 Cup Mini Marshmallows
1. Pre-heat oven to 325 degrees. Cut marshmallows in half.
In a stand mixer with a paddle attachment beat butter until it’s smooth, add sugar beat until it’s light and fluffy,
mix in eggs one at a time until fully incorporated,
mix in vanilla.
2. In a seperate bowl stir together flour, baking soda and cocoa powder,
add half of mixture to butter mixture and pulse three times,
scrape down sides of bowl, add remaining flour mixture and repeat, add dark chips pulse in, add white chips,
coconut and marshmallows
pulsing each time so you don’t over mix the dough. Scoop cookie dough onto parchment or silpat lined half sheet pan,
flatten cookie dough with palm of hand or bottom of a flat drinking glass, bake for 10 – 12 minutes. It’s hard to tell when they are done since they are so dark, I find at 10 minutes they are chewy and 12 minutes they will be crisp, so bake to your desired doneness. I used a purple handled 3/4 ounce ice cream scoop therefore if you use a smaller scoop the cooking time may be less.
Ingredients
- 1 1/2 Cups Butter, unsalted soft
- 1 1/2 Cups Sugar
- 2 Eggs, large
- 2 teaspoons Vanilla Extract
- 2 Cups All Purpose Flour
- 1 Cup + 2 Tablespoons or 3 1/4 oz Cocoa Powder (I used Hersey's Special Dark)
- 1 teaspoon Baking Soda
- 1 1/4 Cups Dark Chocolate Chips
- 1 1/4 Cups White Chocolate Chips
- 1 Cup Flake Coconut
- 1 Cup Mini Marshmallows
Instructions
- Pre-heat oven to 325 degrees. Cut marshmallows in half. In a stand mixer with a paddle attachment beat butter until it's smooth, add sugar beat until it's light and fluffy, mix in eggs one at a time until fully incorporated, mix in vanilla.
- In a seperate bowl stir together flour, baking soda and cocoa powder, add half of mixture to butter mixture and pulse three times, scrape down sides of bowl, add remaining flour mixture and repeat, add dark chips pulse in, add white chips, coconut and marshmallows pulsing each time so you don't over mix the dough. Scoop cookie dough onto parchment or silpat lined half sheet pan, flatten cookie dough with palm of hand or bottom of a flat drinking glass, bake for 10 - 12 minutes. It's hard to tell when they are done since they are so dark, I find at 10 minutes they are chewy and 12 minutes they will be crisp, so bake to your desired doneness. I used a purple handled 3/4 ounce ice cream scoop therefore if you use a smaller scoop the cooking time may be less
