This is an adaptation from the Canadian Living Mud Pie cookie recipe. I was on a roll last week in the kitchen and took out my trusted Canadian Living Cooks cookbook. Their recipes are tested until perfect and this one promised to be a cookie version of a brownie. Yum. I had the basic ingredients but not the add-ins so I used what I had: chocolate and shredded coconut. Here is the recipe and what I did:
6 oz chocolate (bittersweet and chopped)
1/2 cup butter (I used a little less)
1 1/4 cup sugar
2 tsp vanilla
1 cup flour
1 tsp baking powder
1/4 tsp salt
1 1/4 cup shredded coconut
Line baking sheets with parchment paper and preheat oven to 350F.
In a large heatproof bowl over a saucepan of simmering water melt together chocolate and butter. Remove from heat when almost melted and stir until fully combined.
Then whisk in sugar, eggs one at a time, and vanilla.
In a separate bowl, whisk together flour, baking powder and salt. Pour over chocolate mixture and stir until just combined. Add in coconut and combine. Drop by tablespoonfuls, about 2 inches apart, onto prepared pan(s). These cookies tend to spread while baking so take that into account. You can also make them smaller if you wish.
Bake one sheet at a time in the centre of the oven until firm around edges but still soft in the centre. This should take about 10-12 minutes. Let stand on the pan until firm (about 5 mins) before transferring them to racks to completely cool.
The recipe book also says you can make these ahead by layering them between wax paper in an airtight container to be stored at room temp for up to 5 days or freeze up to 2 weeks. This recipe makes a lot of cookies (about 3 dozen) so it's great you can store some if needed! Happy chocolate fix!