TRIPLE CHOCOLATE COOKIES WITH COCONUT CHIPS AND SUNFLOWER SEEDS

Triple Chocolate Cookies With Coconut Chips and Sunflower Seeds image

One of those dreamy cookies elicits a silent reverence in every chocolate lover who tastes it.

Yield Makes about 24 large cookies

Number Of Ingredients 16

Previous Next

Ingredients

1/2 cup raw sunflower seeds
8 ounces bittersweet or semisweet chocolate, chopped
4 ounces white chocolate, chopped
1 3/4 cups plus 2 tablespoons all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup (packed) light brown sugar
2 large eggs, room temperature
1 cup unsweetened coconut flakes
1 cup semisweet chocolate chips
1/2 cup white chocolate chips
Flaky sea salt

Steps:

Preheat oven to 350°F. Toast sunflower seeds on a rimmed baking sheet, stirring halfway through, until golden brown, about 5 minutes. Let cool.
Meanwhile, heat chopped bittersweet chocolate and white chocolate in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until melted. Remove from heat and let sit, stirring occasionally, until cool, 10-15 minutes.
Finely grind sunflower seeds in spice mill. Transfer to a medium bowl and add flour, cocoa powder, baking powder, kosher salt, and baking soda; whisk to combine. Using an electric mixer on high speed, beat butter, granulated sugar, and brown sugar in a large bowl until very light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition before adding the next. Beat until mixture is very light and fluffy, about 2 minutes. Reduce speed to low and add melted chocolate mixture, followed by dry ingredients; beat just until combined. Mix in coconut and both chocolate chips with a rubber spatula.
Using a 2" cookie scoop or 1/4-cup measuring cup, portion out dough onto parchment-lined baking sheets, spacing at least 2" apart (these are large cookies; you probably won't fit more than 8 per sheet). Flatten cookies slightly with your palm and sprinkle with sea salt. Bake, rotating baking sheets halfway through, until cookies are just barely set around edges but still wet-looking in the center (they will seem underdone, but you don't want to overbake), 15-20 minutes. Let cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely.
Dough can be made 1 day ahead; cover and chill. Bring to room temperature before portioning. Cookies can be baked 2 days ahead; store airtight at room temperature.