Dark chocolate coconut cookies

1 cup unsalted butter at room temperature
1 cup golden yellow sugar (or brown sugar)
1 egg, room temperature
1 teaspoon pure vanilla extract
1 cup all purpose flour
1 cup shredded sweetened dried coconut
1 cup cocoa powder
1 teaspoon sea salt
1 1/2 cups semi sweet chocolate chips

Preheat oven to 350 degrees. Line baking sheets with parchment paper. Makes 2 dozen cookies.

1. Using a stand mixer or handheld beaters, cream the butter and sugar on high speed until light and fluffy.
2. Add the egg until incorporated.
3. Add pure vanilla extract extract to combine.
4. In a medium bowl, sift the flour, coconut, cocoa powder and salt to combine.
5. Slowly add the dry ingredients to the butter mixture until combined.
6. Add the chocolate chips until combined.
7. Using a small ice cream scoop or clean hands, dole out 2 inch round balls of batter evenly spaced on baking sheets, a dozen per sheet. Flatten each cookie with fork dipped in warm water if so desired.
8. Bake in oven for 11-14 minutes, depending on how hot your oven is, turning pans halfway through. 9. Remove from oven and let cool on baking sheets.

Adapted from Poppytalk

Deep dark chocolate cookies

1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided
3 large egg whites, room temperature
2 cups powdered sugar, divided
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt

Preheat oven to 400°F. Spray 2 large baking sheets with nonstick spray. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.
Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow creme. Whisk 1/2 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).

Place 1/2 cup sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.

Recipe adapted from Epicurious

Cranberry white chocolate cookies

1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup sugar
1/2 cup (packed) golden brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup old-fashioned oats
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1/2 cup coarsely chopped fresh or frozen cranberries

Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in all chocolate chips and cranberries.

Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.

Recipe adapted from Epicurious

Spelt chocolate chip cookies

1/2 C. butter, softened
3/4C.  turbinado sugar
1 egg
1 tsp vanilla extract
1/2 tsp baking powder
1 3/4 C. spelt flour
1/2 tsp sea salt
1/2 C. chocolate chips

Preheat oven to 350 degrees F. In a bowl mix flour, baking powder and salt. In another large mixing bowl, beat butter with sugar until creamy. Add egg and vanilla extract. Add flour mixture, stir well. Fold in chocolate chips. Drop on ungreased baking sheet by heaping teaspoonful and bake for 10-12 minutes, or until done. Cool on racks.