Coconut Chocolate Chip Cookies
These cookies combine the richness of chocolate and the tropical sweetness of coconut, resulting in a chewy, crispy treat that's perfect for any gathering.
Ingredients
For the cookies
- 1 cup unsalted butter, softened Make sure to use unsalted butter for the best flavor.
- 1 cup brown sugar, packed Using packed brown sugar adds more moisture.
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour Measure flour accurately to avoid dry cookies.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips You can substitute with dark or milk chocolate chips.
- 1 1/2 cups shredded coconut Toasting coconut can enhance flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture until combined.
- Fold in the chocolate chips and shredded coconut until evenly distributed.
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
Baking
- Bake for 10-12 minutes or until the edges turn golden brown. The centers may look slightly underbaked.
- Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
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Notes
Serve warm with a cold glass of milk or as an indulgent dessert with ice cream on top. Store in an airtight container and consider adding bread to maintain softness.