Chubby Hubbies Take 2....Triple Coconut & Chocolate Cookies

You may remember a few months ago I made Chubby Hubbies for the first time after attending an awesome baking class with the Outsider Tart boys.

They were, and still are some of the best cookies I've ever tasted! They are known as XXX rated chocolate cookies by Outsider Tart because they contain three different kinds of chocolate.  Last time I added some shredded coconut into the mix as well because I am obsessed with the stuff so they became known as my triple chocolate and coconut cookies.  This time round I reversed things and was feeling in a coconutty mood (when am I not!) and so I devised these triple coconut and chocolate cookies.

I was able to do this with the help of my shredded coconut, coconut M&M's and White Choc & Coconut Lindt bar. I'm sorry to say none of these items are freely available in the UK but if you're feeling rich and want to recreate these cookies exactly you can buy the shredded coconut and M&M's here, and improvise with any kind of white chocolate for your chunks...or you can do as the OT boys advise and make them your own with whatever you feel like throwing in.  

I love the cracked tops of these cookies.  You can see some of the green coloured coconut M&M's peeking through in this shot.  The ingredients I used gave a great variety of textures, there was the crunch of the M&M shell, the chew of the coconut thread and the liquid gooeyness of the melted white choc coconut chunks all enveloped in the moist rich chocolate cookie.

One of my favourite parts of a Chubby Hubby is just for moist and fudgy the cookies are.  I'm not even going to tell you the rate at which these cookies disappeared, it was rather alarming! 

If you want to make someone's day...bake these, I promise they will not be disappointed! 

Chubby Hubbies II: Triple Coconut & Chocolate Cookies:

Makes 18 Cookies

75g Unsalted butter

230g Valrhona chocolate (68%)

2 Large eggs

150g Granulated sugar

3/4 tbs Vanilla bean paste

50g Plain flour

1/4 tsp Baking powder

A pinch of salt

75g White chocolate coconut Lindt, cut into chunks

75g Coconut M&M's

45g Shredded coconut

Preheat oven to 180 degrees C.

Melt the butter in your pan first. Then add the Valrhona chocolate, stirring frequently to avoid it burning (or play it safe and melt the butter and chocolate together in a glass bowl sitting above a pan of simmering water). Remove from the heat and set aside to cool.

With a paddle attachment on medium speed, beat together the eggs and sugar until light and fluffy (and ropey!).  Add the vanilla and cooled chocolate mixture.  Beat on medium speed for about 2 minutes until the dough is thick and glossy.

Add the flour, baking powder and salt - mixing until just incorporated.  Stir in the chocolate chunks, M&M's and shredded coconut with a wooden spoon.

Let the dough rest for 15-20 minutes to facilitate scooping.

With a large ice cream scoop drop dough balls onto the lined baking sheets, keeping at least 2 inches between cookies.

There should be no more than 6 cookies per sheet, with wet fingers gently flatten each dough ball.

Bake for about 15 minutes until the tops crack and become glossy.  To the touch they will seem underdone. 

Allow the cookies to cool on the baking sheet for 5-10 mins before placing them on wire racks to cool completely.

Eat and enjoy when warm and delicious, trust me - it's the best way :)