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Coconut Chocolate Chip Cookies
The Kelly Kitchen

Coconut Chocolate Chip Cookies

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These Coconut Chocolate Chip Cookies are rich, buttery, crisp around the edges with a soft center, and have the perfect balance of coconut to chocolate chips.
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Prep Time 40 minutes
Cook Time 12 minutes
Total Time 2 hours
Servings: 25 Cookies
Course: Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 cup salted butter, softened (2 sticks)
  • ¾ cup (159 g) brown sugar
  • ¾ cup (149 g) granulated sugar
  • 1 tsp pure vanilla extract
  • 1 tsp coconut extract
  • 1 egg, room temp
  • 1 egg yolk, room temp
  • 2 ¼ cups (270 g) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup (85 g) sweetened shredded coconut
  • 1 cup semisweet chocolate chips
  • ½ cup dark chocolate chips

Note: Gram measurements do not adjust automatically with the serving multiplier.

Method
 

COOKIE DOUGH
  1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
  2. Using a handheld or stand mixer, beat butter and sugars until light and fluffy, about 1-2 minutes. Scrape down sides and bottom of bowl with spatula as needed. Add vanilla, coconut extract, and eggs. Mix until combined.
  3. In a separate bowl, combine flour, baking soda, and salt. Add to butter mixture and beat until just combined. Stir in coconut and chocolate chips.
  4. Chill dough in refrigerator for 15-20 minutes. It will be a bit sticky.
BAKE
  1. Roll into balls and place on a plate lined with waxed paper. Freeze for 15-20 minutes and then place onto parchment lined cookie sheet. Bake 11-13 minutes or until light golden brown.
  2. Remove from oven and let cool on cookie sheet for a few minutes before fully cooling on wire rack.
STORAGE
  1. Store in an airtight container at room temperature for up to 1 week, in the refrigerator up to 2 weeks, or in the freezer up to 3 months.

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