• Cooking Time: 10-12 minutes
  • Servings: 24
  • Preparation Time: 20 minutes


  • 1 cup flour
  • 1/2 cup dark cocoa (I used Hershey's Special Dark)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt, plus more for sprinkling
  • 1 1/2 cups granulated sugar
  • 1/2 cup coconut oil
  • 2 eggs, room temperature
  • 1 teaspoon vanilla
  • 1/3 cup dark chocolate chips (60% Cacao), melted
  • 2 teaspoons espresso powder or instant coffee
  • 1/2 cup good quality white chocolate chips
  • 2 oz good quality white chocolate, chopped


  • Preheat oven to 350 degrees F; line a large baking sheet with parchment paper or a silicone baking mat.
  • In a medium bowl, whisk together the flour, cocoa, baking powder, and salt. Set aside.
  • In a large bowl, beat the sugar and the coconut oil for several minutes or until light. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Stir the espresso powder into the melted chocolate and add to the sugar mixture. Fold in the flour/cocoa mixture just until completely blended; stir in the white chocolate chips and chopped white chocolate.
  • Drop the dough by tablespoons (I use a cookie scoop) onto the prepared pan. Sprinkle each mound of cookie dough with a little sea salt. Chill the dough for a few minutes before baking (so the cookies don't spread too much), then bake for 10-12 minutes. Let them cool on the pan for about 5 minutes before transferring them to a wire rack.


The theme for this month's blogger Improv is Ebony and Ivory. I just had to go with chocolate....

Categories: Cookies  Dessert  Misc. Dessert  Pudding  Snack 

Author Credit: Cathy Wiechert

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