Chocolate Chip Coconut Cookies
User Reviews
5
Chocolate Chip Coconut Cookies
Description
This recipe starts by creaming softened butter with brown and white sugar until light and fluffy, which helps develop a tender cookie texture. Eggs and vanilla extract provide moisture and flavor. Flour, baking soda, and salt are mixed in next to form the dough base. The inclusion of sweetened flaked coconut adds chewiness and a tropical hint, while semi-sweet chocolate chips offer rich, sweet pockets throughout the cookie.
The dough is portioned onto baking sheets and baked at 375 degrees for a short time (8-10 minutes), aiming to avoid overbaking and keeping the cookies soft in the center with slightly crisp edges. Lining baking sheets with parchment helps prevent sticking and browning on the bottoms.
These cookies balance the flavors of coconut and chocolate nicely, making them enjoyable for those who like a chewy texture with bursts of sweetness from the chips. They can be served with milk or as a handheld dessert.
Ingredients
- 1 cup butter (softened)
- 1 cup brown sugar
- 2/3 cup sugar
- 2 large egg
- 1 teaspoon vanilla extract
- 2 3/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 to 2 cups sweetened flaked coconut
- 2 cups chocolate chips semi-sweet
Instructions
- Preheat oven to 375 degrees. In a large mixing bowl, cream together butter, brown sugar, and sugar for 3-4 minutes, until light and fluffy. Scrape the sides of the bowl often.
- Add eggs and vanilla and beat until mixed together.
- Stir in flour, baking soda, and salt. Fold in coconut flakes and chocolate chips.
- Drop onto a light-colored baking sheet. I prefer to line my baking sheets with parchment paper sheets. Bake for 8-10 minutes. Set the timer for 8 minutes and check the cookies as it is better to undertake rather than overbake.
User Reviews
Overall Rating
5
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