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Coconut Chocolate Chip Cookies

Course Dessert
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 1 hour 26 minutes
Servings 12 Servings
These Coconut Chocolate Chip Cookies are a unique pairing of coconut and chocolate flavors. These cookies are chewy on the inside and slightly crunchy on the outside to create the perfect cookie you will want to make again and again!

Ingredients
  

  • 8 tablespoons unsalted butter 113 grams, softened to room temperature
  • ½ cup white granulated sugar
  • 1/4 cup brown sugar regular or sub with muscovado sugar
  • 1 teaspoon vanilla extract or ½ teaspoon vanilla paste
  • 1 large egg
  • 1 ½ cup all purpose flour can use a popular gluten free blend too instead
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup semi sweet or milk chocolate chips
  • ½ cup shredded coconut

Instructions

  • Preheat the oven to 350 F.
  • In a large bowl combine butter and sugars. Beat on low with an electric hand mixer or in a bowl of a stand mixer until smooth and creamy. Add egg, vanilla. Mix on low until combined. Set aside.
  • In a separate large bowl, combine dry ingredients. Whisk to combine and add to wet ingredients gradually. I recommend sifting dry ingredients.
  • Add ½ or 1 cup at a time, beat on low until combined, and then continue with the next batch.
  • Mix until ingredients are almost combined, a few lumps here and there are fine.
  • Stir in the chocolate chips. Chill the batter for 1 hour in the fridge.
  • It is important to chill the batter between the batches too.
  • The batter will resemble playdough and should not be sticky after chilling. Scoop 2 tablespoonfuls of batter, rolling it into about 2 inch balls.
  • Arrange the cookie balls on a baking sheet lined with parchment paper at least 2 inches apart. Don’t press down!
  • Bake for 10-12 minutes (the time varies due to different ovens).
  • The cookies will have a soft center inside. Once they cool down they will set well and the texture inside remains soft, chewy and buttery.
  • Let the cookies stand in the pan for 5-10 minutes before transferring to a wire rack.

Notes

Don’t substitute sugars. Both sugars should be used to get the best buttery and soft cookie. You can make these cookies only with white sugar, they will still taste good but there will be a difference.
Baking soda - always check the expiration date before using. Keep it in a dry place, properly sealed.

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