Description
Delight in these rich and chewy Coconut Chocolate Chip Cookies, featuring a nutty browned butter base, toasted coconut flakes, and bittersweet chocolate chips. Perfectly balanced with a hint of sea salt, these cookies offer a crispy edge and soft center for the ultimate treat.
Ingredients
Butter
- 2 sticks (1 cup) unsalted butter, divided
Dry Ingredients
- 2 cups (240 grams) all purpose flour
- 2 tablespoons nonfat powdered milk
- 1 1/4 teaspoons fine grain sea salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
Sugars
- 3/4 cup (144 grams) packed light brown sugar
- 1/2 cup sugar
Wet Ingredients
- 1 egg + 1 egg yolk
- 2 teaspoons vanilla extract
Add-ins
- 8 ounces (225 grams) bittersweet chocolate chips (65% cacao)
- 1 cup unsweetened coconut flakes, toasted
- Flaky sea salt, for sprinkling (optional)
Instructions
- Brown the Butter: Heat 6 tablespoons of butter in a small saucepan over medium heat, cooking until it turns a golden brown color and emits a nutty aroma, about 4 to 5 minutes. Remove from heat and add the remaining butter, stirring until fully melted. Set aside to cool slightly.
- Combine Dry Ingredients: In a medium bowl, whisk together flour, nonfat powdered milk, sea salt, baking powder, and baking soda until evenly mixed. Set aside.
- Mix Wet Ingredients and Dough: In the bowl of a stand mixer fitted with the paddle attachment, beat the browned butter mixture with both sugars on medium speed until just combined, about 30 seconds. Add the egg and egg yolk along with vanilla extract and beat for an additional 30 seconds until incorporated.
- Add Dry Ingredients: Gradually add the dry ingredient mixture in two parts to the wet ingredients, mixing on low speed just until combined, scraping down the sides as needed. The dough will be wetter than typical cookie dough due to the browned butter’s higher fat content.
- Fold in Chocolate and Coconut: Gently fold in the bittersweet chocolate chips and toasted unsweetened coconut flakes until evenly distributed throughout the dough. Chill the dough in the refrigerator for 30 minutes to firm up.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and position an oven rack in the middle. Line a baking sheet with parchment paper.
- Shape Cookies and Bake: Scoop 1 1/2-ounce portions of dough and gently flatten them slightly into rounds. Place the cookies about 1 inch apart on the prepared baking sheet. Optionally, sprinkle flaky sea salt on top of each cookie. Bake for 12 to 14 minutes until the edges start to brown but the centers remain soft.
- Cool Cookies: Remove the baking sheet from the oven and let the cookies rest on it for 5 minutes to set. Then transfer the cookies to a wire rack to cool completely before serving.
Notes
- Browning the butter adds a rich, nutty flavor that enhances the cookie’s depth.
- Chilling the dough helps control spreading and improves texture.
- Use parchment paper to prevent sticking and ensure even baking.
- Flaky sea salt sprinkled on top adds a delicious contrast to the sweetness.
- These cookies keep well stored in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
