chewy coconut chocolate chip cookies
If you like piña coladas…
This isn’t a piña colada so you’re shit out of luck.
But if you like coconut and chocolate, this is just your thing.
Happy Thursday, kids! And happy National Pistachio Day, apparently. I don’t have anything of that caliber here, but we do have cookies, and I think that’s a good substitute if you were slightly disappointed with the lack of tree nut over here.
Cos you gon go coconuts over these babies. Who doesn’t like coconuts?
(A lot of people, I daresay. It’s hit or miss for me.)
These Chewy Coconut Chocolate Chip Cookies, I assure you, are a solid hit. Pools of gooey chocolate are livened up with a touch of coconut flake infusion, baked golden and soft and just plain gorgeous. A sprinkle of flaky salt is a must for the full experience.
Cookies are always a quick and effective treat for gatherings, or for random sweet cravings, and the added coconut is just a special little something-something to make them feel more fun.
Deez Coco-Nuts
I’ve no fancy pants formulas for my cookies. This is my standard formula with a tiny twist, but not a twist to get your panties in a twist over.
First, cream butter, brown sugar, and sugar until nice and fluffy, then whip in two eggs, one at a time, and some vanilla extract. Mix in your flour, baking soda, and a bit of kosher salt. Fold in plenty of chocolate chips and coconut flakes.
As far as whether you choose sweetened or unsweetened, flakes or chips, it’s kind of up to you. If using coconut chips I’d chop them up into smaller bits if they’re on the larger side. The texture may vary a touch depending on the form of the coconut, but the recipe will not be altered significantly.
Scoop out your dough mounds, about a heaping tablespoon, roll into a ball, and set onto a parchment lined baking sheet with a couple inches of space between each cookie. Press some chopped dark chocolate on the tops of each ball. If you don’t want to buy an extra bar of chocolate, use some chocolate chips instead.
Bake 10-12 minutes until the edges are set and lightly golden brown. Cool the cookies on the baking sheet to let the centers firm up.
Flick a few flakes of thick Maldon salt over each cookie, then dive right in while they’re still a bit warm. Or, cool completely and stow in the fridge for up to a week or the freezer up to 3 months.
Pocket this bad boy for emergency cookie yearnings, or when guests unexpectedly pull up to your door demanding a treat. Kind of a rude thing to do, but I guess it happens.
Either way, enjoy these beauts, you deserve it!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Cookie time!
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chewy coconut chocolate chip cookies
Ingredients
- 2 sticks butter, softened
- 3/4 cup dark brown sugar
- 1/3 cup sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup coconut flakes
- 1 cup dark chocolate chips
- 2 oz chopped dark chocolate
- flaky sea salt, for garnish
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment.
- In a bowl, cream the butter, brown sugar, and regular sugar until light and fluffy, about 2-3 minutes. Whip in the eggs, one at a time, then the vanilla. Add the flour, baking soda, and salt. Fold in the coconut and the chocolate chips. Do not overmix.
- Scoop rounded two tablespoon-sized mounds of dough and roll into a ball. Place on the prepared baking sheet, leaving about two inches of space between each. Press a couple chocolate chunks atop each ball. Bake 10-12 minutes, rotating the pan once halfway through baking time. Remove from the oven and cool on the baking sheet.
- Enjoy a few warm (ooooh yeahhh) with a sprinkle of flaky salt, or cool completely, cover in a tupperware or ziptop bag, and store for later.
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