100g unsalted butter, softened
150g light soft brown sugar
1 large egg, beaten
1 tsp vanilla extract or vanilla bean paste
120g plain flour
80g plain wholemeal flour
80g plain wholemeal flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
A pinch of sea salt
50g dark chocolate
70g dessicated coconut
40g hazelnuts (optional)
You will also need 2 baking sheets lined with baking parchment.
Preheat the oven to 170ºC/325ºF/gas mark 3.
Cream the butter and sugar together in a free-standing machine until pale, light and fluffy. If you don’t have a free-standing machine you can use a hand-held electric whisk. Gradually add the beaten egg, mixing well between each addition. Scrape down the sides of the bowl with a rubber spatula, add the vanilla extract and mix again.
Sift the flour, baking powder, bicarbonate of soda and salt into the bowl and mix again until thoroughly combined.
Roughly chop the chocolates into chunks and fold into the cookie dough along with the two thirds of the coconut.
Use either an ice-cream scoop or large spoon to scoop the dough into even sized mounds. Place 6 cookies on each baking sheet, allowing plenty of space between each cookie as they will spread during cooking. Stud with the hazelnuts if using and sprinkle with the remaining coconut. Chill for at least 10 minutes.
Bake the cookies in batches on the middle shelf of the preheated oven for about 5 minutes. Remove from the oven and sharply bang the baking tray on the worksurface to deflate the cookies and then return to the oven for a further 5-7 minutes until pale golden brown.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks until cold.
