Jack popped over for dinner this week, so that means cookies — cookies for after dinner and cookies for him to take to the office the next day. Since Mark
works from home now, I love living closer to Jack and having more people upon
whom to pawn off cookies.
How to describe these Coconut Chocolate Chip Cookies?
Buttery, just-the-right-amout-of-salty, brown sugar,
coconut
cookies with loads of chocolate chips.
Or, you could say they're brown sugar, buttery, salty chocolate chip cookies
with coconut.
Either way, they are delish!
Let's make Coconut Chocolate Chip Cookies!
The cookie dough is simple and really does come together in a flash!
Cream butter and a bit of coconut oil with brown sugar until creamy. I made
these with salted butter...the added bit of salt vs. using unsalted makes these cookies
scrumptious!
Oh, and using Irish butter like I did, or any European butter, makes them
even better!
Next up, you'll add an egg, vanilla, and coconut extract. I decided to use
just a touch of
coconut extract. I wanted these to taste OF coconut not SCREAM coconut!
Since there just a little over a cup of flour here, you can mix it in all at
once with the other dry ingredients. Cornstarch helps keep the cookies on the
soft side and stops them from spreading.
Once the dough is made, stir in sweetened shredded coconut and two kinds of
chocolate chips: semisweet chips and milk chocolate chips. I'm gaga over
Guittard Milk Chocolate Chips. Try them, and you'll never use another brand!
Let the cookie dough rest in the refrigerator for 30 minutes while you preheat
the oven and prepare the cookie sheets. Much longer than this, the cookie
dough will be hard to scoop. Thirty minutes is perfect for this recipe.
(If you're looking for a recipe with a longer rest time, try these Big Batch NYT cookies! They have a long rest time...and are absolutely worth it!)
Scoop the dough using a
#24 cookie scoop.
How much dough to measure if you don't have a #24 cookie scoop?
A #24 cookie scoop is about 2.7 tablespoons. Aim for about 2.5 tablespoons, and
that'll be great.
Bake until the bottoms are golden, and the tops are *just* cooked
through.
How many cookies does the recipe make?
About 18 cookies with allowances for some spoonfuls of dough for the baker. I
am not encouraging you to eat raw cookie dough...there are risks...but I'll admit to doing it.
Coconut Chocolate Chip Cookies
YIELD: about 18 cookies
PREP TIME: 15 minutes
REST TIME: 30 minutes
BAKE TIME: 12 minutes
3/4 cup packed light brown sugar
1/2 cup salted butter (recommended:
Kerrygold)
1 tablespoon coconut oil, not melted
1 egg
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 and 1/4 cup unbleached, all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 & 1/2 cups semisweet chocolate chips
1 cup milk chocolate chips (recommended: Guittard Milk Chocolate Chips)
1 cup sweetened shredded coconut
Cream the brown sugar, butter, and coconut oil together until thoroughly
combined and fluffy. Beat in the egg, vanilla, and coconut extract.
Add in the flour, cornstarch, baking powder, and salt, mixing on low just
until combined. Stir in the chocolate chips and coconut (reserving a few
chocolate to press into the tops of the cookies once baked, if
desired).
Refrigerate dough for 30 minutes. Preheat oven to 350. Line cookie sheets
with parchment paper.
Use a #24 cookie scoop or about 2.5 tablespoons to portion the dough onto
the prepared sheets.
Bake for about 12 minutes or until done—the bottoms will be golden, and the
tops will be just baked. Remove from oven and press a few reserved chocolate
chips onto the top of each warm cookie. Let cookies rest on the sheet for
two minutes before moving to wire cooling racks to cool.
Coconutty chocolate chip cookies! You'll love 'em! Jack said they were gone
before 11am at his small office!
