Coconut Chocolate Chip Cookies
Craving something sweet? These Coconut Chocolate Chip Cookies are a delicious blend of chewy cookie, rich chocolate, and toasty coconut. Perfect for any occasion, they’re sure to satisfy your sweet tooth. Bake a batch tonight!
Equipment
- Wooden Spoon
- Mixing Bowl
- Frying Pan
- Whisk
- Baking Sheet
- Oven
Ingredients
- 1 cup Unsalted Butter divided
- 2 cups All-Purpose Flour (240 grams)
- 2 tablespoons Nonfat Powdered Milk
- 1.25 teaspoons Fine Grain Sea Salt
- 0.5 teaspoon Baking Powder
- 0.25 teaspoon Baking Soda
- 3/4 cup Light Brown Sugar (144 grams), packed
- 1/2 cup Sugar
- 1 large Egg
- 1 large Egg Yolk
- 2 teaspoons Vanilla
- 8 ounces Bittersweet Chocolate Chips (65% cacao)
- 1 cup Unsweetened Coconut Flakes toasted
- to taste Flaky Sea Salt for sprinkling (optional)
Instructions
- Cook 6 tablespoons of unsalted butter in a small saucepan over medium heat until it turns golden brown and develops a nutty aroma (4 to 5 minutes). Remove from heat and add remaining butter until melted. Set aside.
- In a medium bowl, whisk together 2 cups of all-purpose flour, 2 tablespoons of nonfat powdered milk, 1¼ teaspoons of fine grain sea salt, ½ teaspoon of baking powder, and ¼ teaspoon of baking soda. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the melted butter with ¾ cup of light brown sugar and ½ cup of sugar. Beat on medium speed until loosely combined (30 seconds).
- Add 1 egg and 1 egg yolk, along with 2 teaspoons of vanilla. Beat until combined (30 seconds).
- Gradually add the dry ingredients in two additions, beating until just combined. Scrape down the sides as needed. The dough will be a little wetter than normal.
- Fold in 8 ounces of bittersweet chocolate chips and 1 cup of toasted coconut flakes.
- Transfer the dough to the refrigerator and let chill for 30 minutes.
- Preheat the oven to 375°F and place an oven rack in the middle position. Line a baking sheet with parchment paper.
- Use a scooper to portion out 1½-ounce rounds of dough and place them on the baking sheet, about 1 inch apart.
- Sprinkle each cookie with a pinch of flaky sea salt and bake for 12 to 14 minutes until the edges start to brown.
- Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool.
Notes
- Storage: Store in an airtight container at room temperature for up to one week.
- Freezing: Freeze unbaked cookie dough balls and bake fresh cookies as needed.
- Customization: Experiment with mix-ins like nuts or dried fruit.
- Serving: Pair with milk, coffee, or ice cream for a delicious treat.