Chocolate Crispy Cookies

What has coconut and oats and is chocolate all over? I’ll give you a hint, it’s something delicious! Introducing: Chocolate Crispy Cookies!

If you haven’t been able to tell, I’ve been on a chocolate kick lately and this weekend I whipped up a batch of these chewy crunchy treats for the first time in almost a decade. I’ve mentioned in prior posts that I’m a texture eater; while textures won’t dissuade me from eating anything, it will be that deciding factor between liking and loving something. These cookies … I love.

The cookie itself is just slightly chewy with a great chocolate flavor. Quick oats and coconut are added in to give it a bit of crunch, and all combined these 3 flavors make for a unique and memorable cookie.

This recipe used to call for a magical product that is no longer being made by Nestle called Choco Bake. I’ve found a good substitution for this ingredient that isn’t a headache to make and holds the same flavor I remember savoring as a kid. Separate instructions are provided below for the Choco Bake substitution specifically.

As always, if you try any of my recipes I would love to hear how they turned out! You can comment below or send me a message using the “Contact” option from the menu above.

Yield = ~1.5 – 2 dozen cookies


  • 1 c. all-purpose flour
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ c. butter, softened
  • ½ c. dark brown sugar, firmly packed
  • ½ c. sugar
  • 1 egg
  • 2 packets “Choco Bake” (see instructions below for substitution recipe)
  • ½ c. quick oats, uncooked
  • ½ c. shredded coconut


  • Preheat oven to 350°
  • In a small mixing bowl, combine flour, baking powder, baking soda and salt; set aside.
  • In a large mixing bowl, combine butter, brown sugar, sugar and egg; beat well until creamy.
  • Add “Choco Bake” chocolate substitution and mix until fully combined.
  • Gradually add dry ingredients, mixing well between each addition.
  • At a low mixing speed, add in oats and coconut and mix until evenly distributed.
  • On an un-greased cookie sheet, drop tablespoonfuls and bake 10-12 minutes.
  • Transfer to a cooling rack and store in a sealed container once cool.

Choco Bake Substitution Ingredients

  • 2 oz. unsweetened baking chocolate
  • 2 tbsp. shortening (Crisco Baking Sticks – Butter Flavor work great)
  • 6 tbsp baking powder

*Produces the equivalent of 2 Choco Bake packets

Choco Bake Substitution Instructions

  • In a large microwave safe bowl, melt baking chocolate by heating for 30 seconds, stirring, and repeating until fully melted.
  • Add shortening and 3 tbsp baking powder.
  • Using a hand mixer, beat together until smooth.
  • Add remaining 3 tbsp baking powder and beat well (~3-5 min) until smooth and fluffy.

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