Soft, chewy, and gooey – these Double Chocolate Coconut Cookies are the perfect companion to dunk into a glass of milk.
I love trying new-to-me ingredients. I used to have a really bad habit of buying random things at the store without knowing what to do with them. Then they sit there and usually go to waste (especially fresh produce). I’ve gotten better at planning ahead and actually have an idea for these new items before buying them. And if I don’t, I whip out my smart phone and quickly look up some recipes before deciding. My latest journey with new-to-me ingredients has been with almond milk, more specifically with Silk. My vegan friend drinks it all the time and I keep hearing those almond milk commercials, so it wasn’t unheard of. The idea to try Silk popped into my head when I was making my Toasted Coconut Hot Chocolate. It wasn’t until this summer that I finally broke down and tried Silk, along with making my Cherry Almond Coconut Ice Cream. Now that I tried the coconut version, I wanted to try the Vanilla Almondmilk. And what pairs best with milk (of any kind)? Cookies! As my mind wandered into recipe mode, I wanted something decadent. Something chocolately. Something that made you reach for a glass of milk. That’s when I came up with Double Chocolate Coconut Cookies. Chocolate cookies mixed with shredded coconut and studded with chocolate chips. The perfect companion for milk.
Cookies aren’t typically made with milk, but I wanted to see if I could incorporate Silk into the recipe as well as a glass for dunking. And I succeeded! It also means these cookies are egg free. As far as the end result, these cookies are soft, chewy, and gooey, just like any chocolate chip cookie should be. Although you do lose the gooey part when the cookies are no longer warm.
I know there may be some people out there who are hesitant in trying Silk, so I’m inviting you to do a tasting challenge. What better way to do a tasting challenge than to dunk cookies into a glass of Vanilla Almondmilk? Dunk, eat, then drink. Come on – don’t be shy! And if you’re a flavored coffee drinker, using Silk gives it a flavor boost as well. I’m an avid coffee drinker and have been using it for the past week now.
Ready to bake these cookies and give Vanilla Almondmilk a try? Sign up for the Silk eNewsletter and get a coupon to try Silk (plus a chance to win awesome new prizes each month!). You can also check out Silk’s website for recipes as well as follow them on Facebook, Twitter, and Pinterest.
Equipment you may need for this recipe (Amazon affiliate links):
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick or 4 ounces) unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 tablespoons almond milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon coconut extract
- 1 cup semisweet chocolate chips
- 1/2 cup sweetened shredded coconut
- Preheat oven to 350F. Line two cookie sheets with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large mixing bowl, beat together the butter and both sugars until light and creamy, 2-3 minutes. Beat in the almond milk, vanilla, and coconut extract. Add the chocolate chips and coconut.
- Using a #40 cookie scoop or by hand, roll the dough into 1 1/2-inch balls and place onto cookie sheets. Bake 10-12 minutes or until edges are firm. If they didn't spread enough, gently flatten the cookies. Cool for 5 minutes then carefully remove to a cooling rack to finish cooling.
Want more fun cookie recipes to dunk into milk?
Award-Winning German Chocolate Cake Sandwich Cookies
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Disclosure: This is a sponsored conversation written by me on behalf of Silk. As always, thank you for reading and supporting brands I work with, which allows me to bring you more recipes. All opinions, text, and photographs are my own.