In case you haven’t heard, Canada Post has been on strike for the past 3 weeks. The workers were at first doing rotating strikes so as not to disrupt the postal service too much, but as of 2 weeks ago, corporate has locked out all 48,000 employees. My husband has been an employee for 36 years, working his tail off and is now on the picket line every day for 8-10 hours. Since I have been baking 2-3 batches of cookies everyday for the past week for all of the people walking the line (in the pouring rain)at our local office, I keep trying to bake new things. This is one of them. It is really easy to put together but super moist and flavorful. Bake on!
2 C (240 g) all-purpose flour
3/4 C (96 g) dutch process cocoa
1 tsp baking soda
1/2 tsp salt
1 C (227 g) unsalted butter, room temperature
1/2 cup (109 g) light brown sugar, packed
1 1/2 (300 g) granulated sugar
1 1/2 tsp vanilla
2 large eggs
1 Cup (80 g) shredded coconut (I prefer to use dessicated, or unsweetened)
3/4 C(83 g) cashews, coarsely chopped
Preheat your oven to 350 F. Line a baking sheet with parchment paper.
Sift together the flour, cocoa powder, baking soda, and salt; set aside.
Cream the butter and sugars together until light and fluffy. Add the eggs, one at a time, scraping down the bowl between additions. Add the vanilla. Slowly add the dry ingredients and combine on low-speed. Stir in the coconut and the cashews. With a spoon, scoop up a walnut sized piece and gently roll it in your hands. Place about 1 1/2 inches apart on your prepared baking sheet. Bake for exactly 9 minutes. Let cool for a few minutes before transferring to a wire rack to cool completely.