Coconut Chocolate Chip Cookies Recipe
These Coconut Chocolate Chip Cookies are chewy, rich, and just a little bit unexpected. They're made with brown butter for a deep, nutty base, sweetened coconut flakes for a toasty tropical twist, and dark chocolate chips for the perfect bittersweet contrast.
Servings: 20 cookies
Equipment
- Cookie Scoop
Ingredients
- 4 oz unsalted butter 113 g, browned
- ½ cup brown sugar 100 g
- ¼ cup granulated sugar 48 g
- 1 large egg
- ½ teaspoon pure vanilla extract
- 1 cup + 2 tablespoon all-purpose flour 150 g
- ¼ rounded teaspoon kosher salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ cup dark chocolate chips 80 g
- 1 cup sweetened coconut flakes 93 g
Instructions
- Brown the butter - Place the butter in a light colored saucepan over medium heat. Once the butter melts, it will become foamy. When the foam subsides, you will see clear bubbles, start whisking continuously at this point to keep the milk solids from burning. When the butter is caramel in color and smells nutty, turn off the heat and set aside to cool.4 oz unsalted butter
- Cream brown butter with sugar - Once the butter has cooled down, add sugar to it, and beat with the paddle attachment for at least 2 minutes until light in color.½ cup brown sugar, ¼ cup granulated sugar
- Add remaining wet ingredients - Add the eggs, vanilla extract, and continue beating for at least another 2 minutes until fluffy and creamy.1 large egg, ½ teaspoon pure vanilla extract
- Incorporate dry ingredients - In another mixing bowl, sift together the flour, baking soda, and baking powder. Stir in the kosher salt and give it a good mix to distribute. Add the flour mixture to the wet ingredient mixture in the stand mixer bowl, stir until incorporated. Stop the mixer and scrape down the sides and bottom of the bowl as necessary.1 cup + 2 tablespoon all-purpose flour, ¼ rounded teaspoon kosher salt, ½ teaspoon baking soda, ¼ teaspoon baking powder
- Add mix-ins - Add the dark chocolate chips and coconut flakes, stir to distribute evenly. Stop the mixer and use a spatula to scrape the side and bottom of the bowl to ensure good distribution of chocolate chips and coconut throughout the cookie dough.½ cup dark chocolate chips, 1 cup sweetened coconut flakes
- Divide cookie dough - Portion the cookie dough with a small cookie scoop (1 ½ tablespoon) and place them on a lined baking sheet. Cover and refrigerate for at least 1 hour, and up to 3 days, before baking.
- Preheat the oven - Set the oven rack in the middle of the oven and preheat to 350°F.
- Bake - Place 12 dough balls on a large lined baking sheet, about 2 inches apart, and bake 1 batch at a time for 11-12 minutes, until the outer edges of the cookies start to turn golden and the middle is still slightly underbaked. The optimal baking time for my oven was 11 minutes and 30 seconds.
- Cool - Remove the baking sheet from the oven, but allow the cookies to sit on the baking sheet to finish baking from the residual heat for 10-15 minutes before removing them to a wire rack to cool completely.
Notes
- For crispier cookies: bake them a little bit longer.
- Reshape as needed: these come out of the oven pretty round and perfect already but if some are a little bit oddly-shaped, just take a round cookie cutter to scoot the edges toward the center as soon as they come out of the oven and are still soft.
- For larger cookies: you can portion your cookie dough with a larger cookie scoop, and increase the baking time by a couple of minutes or more depending on size. Note that for 1 ½ tablespoon of cookie dough, the cookies came out to 2.5”-2.75”.
- Storage: store your coconut cookies with chocolate chips in an airtight container at room temp for up to 5 days. Once portioned, cookie dough can be kept refrigerated for up to 3 days or frozen for 3-6 months. You can bake from frozen and increase baking time by 30 seconds to 1 minute - cookies may not spread as much if baked from frozen.
Nutrition
Serving: 31g | Calories: 141kcal
