Brown Butter Coconut Chocolate Chip Cookies
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Makes: 24-26 cookies
These Brown Butter Coconut Chocolate Chip Cookies are ultra thick and chewy!
- 1/3 cup shredded coconut
- 3/4 cup flaked coconut
- 8 oz unsalted butter, melted until browned
- 2 and 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 3/4 dark brown sugar, packed
- 3/4 cup coconut sugar (or granulated sugar)
- 1 teaspoon almond extract (or 2 teaspoons almond paste)
- 2 and 1/2 teaspoons vanilla extract
- 2 large eggs plus 1 egg yolk, at room temperature
- 12 oz chocolate chips (I used combo of semi sweet chunks and dark chocolate chips)
- Flaky sea salt, for sprinkling, optional
For the Toasted Coconut:
- Preheat oven to 325 degrees (F).
- Spread both varieties of coconut onto a large baking sheet, being sure the coconut is spread in an even layer. Bake in preheated oven for 4 to 6 minutes, or until lightly golden. Note: the coconut will toast very quickly and won’t take more than 5-10 minutes.
- Remove the coconut from the oven and stir a few times before transferring to a plate to cool completely. DO NOT LEAVE THE COCONUT ON THE TRAY!
For the Brown Butter:
- Place the butter in a small saucepan over medium-high heat and cook for about 3 minutes – stirring almost constantly – until the butter has browned. Pour the brown butter into a heatproof bowl, being sure to scrape all of the “toasted” bits into the bowl as well. Place the bowl in the refrigerator for 2 hours, or until the butter is at room temperature. You’ll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation. It should not be liquid at all.
- Once the butter is at room temperature, you’re ready to get baking!
For the Brown Butter Coconut Chocolate Chip Cookies:
- Preheat oven to 375 degrees (F). Line two large baking sheets with parchment paper; set aside until needed.
- In a large bowl combine flour, salt, cinnamon, and baking soda; whisk well to combine then set aside until needed.
- In the bowl of a stand mixer using the paddle attachment, combine the brown butter and both sugars and beat on medium-speed until light and fluffy; about 2 minutes. Add in the almond and vanilla extracts and beat until combined. Add in the eggs and yolk, one at a time, beating for 15 seconds after each addition. Turn mixer off. Using a wooden spoon or sturdy rubber spatula, gently fold in the flour, stirring only until the flour begins to disappear. Fold in the chocolate chips and coconut.
- Roll 3 tbsp sized scoops of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheets, being sure to leave enough room in between each cookie for inevitable spreading. Continue this process until all the dough has been rolled.
- Place baking sheets in oven, one at a time, and bake for 9 to 10 minutes, or until golden at the edges but still soft in the middle. Repeat with all cookie dough.
- Sprinkle cookies with sea salt right when they come out of the oven. Let cool for 10 minutes on the baking sheet before transferring to a wire wrack to cool completely.
Recipe via @BakerByNature with a few tweaks I made)