Coconut Chocolate Chip Cookies
These Coconut Chocolate Chip Cookies are from Mimi Council's Cookbook 'Cookies for Everyone' and they are officially one of my favorite cookies! The shredded coconut adds a lightness to the classic chocolate chip cookie. They're perfectly chewy and perfectly sweet!
Equipment
- 1 Hand or stand mixer
- 1-2 Mixing bowls
- 1 whisk
- 1 silicone spatula
- 2 Cookie sheets
- measuring cups/spoons
Ingredients
- ½ cup salted butter (softened)
- ¼ cup plus 2 tablespoons cane sugar
- ¼ cup plus 2 tablespoons dark brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1⅔ plus 2 tablespoons all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¾ cup semi-sweet chocolate chips
- 1⅓ cups unsweetened wide-flake coconut
Instructions
- Preheat the oven to 375 degrees.
- Prepare 2 cookie sheets by lining them with parchment paper or greasing them with baking spray.
- In a large mixing bowl or a stand mixer, add the butter, cane sugar, dark brown sugar and vanilla extract. Mix on low speed until the ingredients are well-combined. Scrape down the bowl once complete.
- Add in the eggs and mix lightly, just enough to break the yolks.
- In a separate bowl, whisk together the dry ingredients (flour, baking soda and sea salt).
- Add the flour mixture to the wet ingredients, then mix on low until just combined.
- Add the chocolate chips (reserving some for topping the cookies after they come out of the oven, if desired) and coconut. Mix until a stiff dough forms.
- Use your hands or a cookie dough scoop to ball the cookie dough (makes about 24 cookies). Place them on the prepared cookie sheet at least 1 inch apart.
- Bake for 11 minutes or until the cookies are browned on the edges and the bottom.
- Top with additional chocolate chips, if desired. Then allow them to cool to room temperature and enjoy!