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INGREDIENTS
TOPPING
- 1 cup pecans, measured then finely chopped
- ½ cup shredded coconut, finely chopped
- 2 tablespoons brown sugar
CHOCOLATE COOKIES
- 2 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 1 cup cold unsalted butter, cubed
- ¼ cup (2 ounces) cold cream cheese, cubed
- 1 ¼ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
INSTRUCTIONS
-
- Prepare the topping: Measure 1 cup of pecans and place on a cutting board. Add the shredded coconut and chop the two ingredients together with a knife, until finely chopped. Add 2 tablepoons of brown sugar and toss until combined. Scoop into a bowl and set aside.
- Prepare the cookies: Preheat oven to 375°. Prepare baking pans with silicone baking mats or parchment paper. Set aside.
- Place flour, cocoa powder, baking soda, baking powder and salt in the bowl of your food processor. Pulse a few times to blend.
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