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Prep Time: 30 Minutes Cook Time: 14 Minutes |
Ready In: 44 Minutes Servings: 24 |
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I added these to my Christmas cookie list last year, and having just made them again I now know why! They are incredible and sure to be a hit with any chocolate lovers. Recipe from an old Good Housekeeping magazine. Ingredients:
8 ounces semisweet chocolate, chopped |
6 tablespoons butter or 6 tablespoons margarine, cut up |
1/3 cup flour |
1/4 cup cocoa |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
3/4 cup sugar |
2 teaspoons vanilla |
2 eggs |
1 cup chocolate chips |
1 cup sweetened flaked coconut |
Directions:
1. In 1 quart saucepan, melt chocolate and butter together over low heat, stirring occasionally.
2. Pour into large bowl and let cool for about 10 minutes.
3. Combine flour, cocoa, baking powder and salt.
4. Stir sugar and vanilla into chocolate mixture.
5. Mix in eggs, one at a time.
6. Add flour mixture, chocolate chips and coconut.
7. Cover with plastic and refrigerate for 1 hour.
8. Heat oven to 350.
9. Shape dough into 1 1/2 inch balls and place 2 inches apart on ungreased cookie sheet.
10. Cook for 12-14 minutes, until set.
11. Cool on cookie sheet for two minutes and transfer to wire rack.
12. Will keep at room temp for 1 week or freeze for up to 3 months.
13. Prep time does not include chilling time and cooking time is per batch.
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