Chewy Coconut Chocolate Chip Cookies
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
8 mins
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Total Time
23 mins
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Servings
24
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Calories
168 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Chewy Coconut Chocolate Chip Cookies
Description
Chewy Coconut Chocolate Chip Cookies begin with a dry mixture including flour, cornstarch, baking soda, baking powder, and salt. The wet ingredients are creamed together by beating butter and sugars until fluffy, which is critical for texture. Eggs and vanilla are added before gently folding in the dry ingredients, shredded coconut, and semi-sweet chocolate chips without overmixing to avoid tough cookies.
The dough is chilled airtight for at least an hour to firm the fat and hydrate the flour, ensuring the cookies bake up thick and chewy rather than spreading thin. Baking produces cookies with a soft crumb, chewy consistency, and a toasted coconut flavor complemented by pockets of melted chocolate chips.
These cookies make a satisfying treat with a balance of sweetness and texture, suitable for a snack or dessert. The coconut adds a distinctive chewiness and flavor dimension beyond traditional chocolate chip cookies.
Ingredients
- 1 cup all-purpose flour
- 1 tsp cornstarch
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp table salt
- ¼ cup butter just softened to room temp (not at all melty)
- ½ cup light brown sugar tightly packed
- ⅓ cup granulated sugar
- 1 egg large
- 2 tsp vanilla extract pure
- 1 ½ cups coconut sweetened or unsweetened, finely shredded
- 1 ½ cups chocolate chips semi-sweet
Instructions
- In a bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with paddle attachment, mix together the butter and both sugars on high speed until fluffy and light, scraping down sides and continuing to mix, for 3 to 4 minutes - do not skimp on this step, as it's very important for achieving correct texture. You can use an electric hand whisk if you don't own a stand mixer.
- Add egg and vanilla extract, mixing until incorporated and smooth; scrape down sides as needed.
- On medium-low speed, gently mix in the dry flour mixture just until incorporated, scraping down the sides as needed; do not over-mix here. Add coconut and chocolate chips and slowly mix just until combined; again, do not over-mix.
- Use rubber spatula to scrape down sides of bowl and form a large dough ball. Transfer entire dough ball onto a sheet of cling wrap and wrap it up airtight; chill at least one hour in the fridge.*
- When ready to bake, heat oven to 350F, with rack on lower middle position.Line baking sheets with parchment or silicone mat. Let chilled dough sit at room temp 5-10 min. while oven preheats.
- Use cookie scoop to form 1 TB rounded dough balls, 2 inches apart on lined baking sheets. Bake about 8 minutes or just until edges are golden; cookies will seem slightly under-baked, but will set upon cooling.
Notes
- Use the Scoop & Level method for measuring flour accurately to achieve the right texture.
- Properly chilling the dough (overnight or up to several days) is important to retain thickness and develop chewiness.
- Store baked cookies in an airtight container at room temperature for several days or freeze for longer storage.
- Refer to guidelines on buying and storing shredded coconut flakes for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 23.3g | 8% |
| Protein | 2g | 4% |
| Fat | 8.2g | 13% |
| Saturated Fat | 5.6g | 28% |
| Cholesterol | 12.8mg | 4% |
| Sodium | 96.8mg | 4% |
| Fiber | 1.4g | 6% |
| Sugar | 17.8g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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