Prep Time
20 mi
Bake Time
9 min
Total Time
60 min
Yield
3½ dozen (38 cookies)
Ingredients:
1 cup (227g) unsalted butter, at room temperature
⅔ cup (142g) white granulated sugar
⅔ cup (115g) light brown sugar
1 cup (240g) sour cream
2 whole fresh eggs, large
½ cup (45g) cocoa powder
3 cups (426g) Sequoia flour
1¼ teaspoons (6g) baking powder
¼ teaspoon (1.5g) sea salt
1 cup (86g) shredded coconut, unsweetened
2 (10g) teaspoons vanilla
Baker's Notes:
- To make larger cookies, simply increase the weight to 56g (2 ounces) using a larger ice cream scoop. You may need to adjust the baking time for another 2-3 minutes.
- These cookies are delicious right out of the oven or can stand at room temperature for several hours. Store the cookies in a tightly covered container.
- You can store the unbaked cookie dough in the refrigerator in a tightly covered container for up to five days.
Instructions:
- Cream butter, brown sugar and white sugar until light and airy, about 5 minutes
- Add whole eggs and sour cream. Beat again until creamy.
- Sift the flour with cocoa, baking powder and salt and add to the butter-sugar mix. Blend well.
- Stir in the coconut and vanilla.
- Preheat the oven to 350°F.
- Line cookie sheets with parchment paper.
- Scoop cookies with a medium ice cream scoop into 36-gram (1¼ oz) rounded portions onto the cookie sheets, 12 cookies per sheet, leaving some room for the cookies to expand.
- Bake for 10-11 minutes, just until set.
- Repeat with the other 3 baking sheets, if desired.
- Cool the cookies right on the sheets.
Baker's Notes:
- To make larger cookies, simply increase the weight to 56g (2 ounces) using a larger ice cream scoop. You may need to adjust the baking time for another 2-3 minutes.
- These cookies are delicious right out of the oven or can stand at room temperature for several hours. Store the cookies in a tightly covered container.
- You can store the unbaked cookie dough in the refrigerator in a tightly covered container for up to five days.
