These might be my new favorite chocolate chip cookies. I know, I know, I likely said that at the last batch of chocolate chip style cookies that I made, but these add in two of my other favorite flavors: espresso and coconut. And they are the perfect thing on this chilly and blustery Friday afternoon. Time for some hot chocolate to go with them too!
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons espresso powder
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs, at room temperature
1 tablespoon vanilla extract
1 teaspoon coconut extract
1 cup bittersweet chocolate chips
1 cup shredded coconut
Preheat oven to 350F. Line baking sheets with silpat or parchment paper.
Whisk the flour, baking soda, salt and espresso powder together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars together on medium speed until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each is added. Mix in the vanilla and coconut extracts. With the mixer on low, add the dry ingredients in two additions, beating just until combined. Add the chocolate chips and coconut and beat briefly on low to distribute throughout the dough.
Portion the dough into balls using a cookie scoop, spacing them about 2 inches apart on the prepared baking sheets. Bake for 12-15 minutes or until the edges are set. Transfer the baking sheets to wire racks, and let the cookies cool for several minutes before removing them to the racks to cool completely.