Coconut Chocolate Chip Cookies
These delicious coconut chocolate chip cookies combine rich chocolate flavors with sweet coconut, offering a unique twist on the classic treat.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For mix-ins
- 1 cup sweetened shredded coconut
- 1 cup chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the all-purpose flour, baking soda, and salt, then gradually add this to the wet ingredients, mixing until just combined.
- Fold in the shredded coconut and chocolate chips.
Baking
- Use a cookie scoop or two tablespoons to drop dough onto the baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until edges are golden brown and centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, use fresh shredded coconut and ensure ingredients are at room temperature. You can substitute half of the flour with oats for a chewier cookie. Store in an airtight container for up to a week or freeze for longer storage.