Coconut Chocolate Chip Cookies
Delightful cookies marrying the richness of chocolate with tropical coconut for a chewy, sweet treat.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup unsalted butter, softened
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
Mix-ins
- 1/2 cup shredded coconut Can use sweetened or unsweetened
- 1/2 cup chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- In a separate bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the vanilla extract and egg to the creamed mixture and mix until smooth.
- Slowly incorporate the dry ingredients into the wet mixture until just combined.
- Gently fold in the shredded coconut and chocolate chips.
Baking
- Drop spoonfuls of the dough onto a lined baking sheet, leaving about 2 inches between each.
- Bake for about 10-12 minutes, until edges are golden brown and centers are soft.
- Allow cookies to cool on the baking sheet for 1 minute before transferring to a wire rack to cool completely.
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Notes
Store cookies in an airtight container at room temperature for 5-7 days. Chilling the dough for 30 minutes can improve texture.