Brown Butter Coconut Chocolate Chip Cookies

The first bite of a cookie can transport you to a place of pure bliss, and these Brown Butter Coconut Chocolate Chip Cookies do just that. Combining the nutty flavor of browned butter with the sweetness of chocolate chips and the tropical twist of coconut, these cookies are not just a treat; they are an experience. Imagine a warm, gooey cookie fresh out of the oven, with a slightly crisp edge and a chewy center, bursting with flavors that dance on your palate.

Whether you’re enjoying them with a glass of milk, sharing them with friends, or simply indulging in a quiet moment at home, these cookies are sure to impress. Let’s dive into why they are so crowd-pleasing and how you can make them in your own kitchen.

Why It’s Crowd-Pleasing

The combination of flavors in these cookies is simply irresistible. Browned butter adds a depth of flavor that elevates the traditional chocolate chip cookie to new heights. The finely shredded coconut provides a subtle sweetness and texture, while the flaked coconut adds a delightful chewiness. And let’s not forget the semi-sweet chocolate chips that melt perfectly into the warm dough, creating pockets of gooey goodness. It’s no wonder these cookies are a hit at gatherings, parties, or even just for a cozy night in.

The Essentials

To whip up these Brown Butter Coconut Chocolate Chip Cookies, you’ll need the following ingredients:

• 1/3 cup finely shredded coconut
• 3/4 cup flaked coconut
• 2 sticks (8 ounces) unsalted butter, melted until browned
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 3/4 cup dark brown sugar, packed
• 3/4 cup granulated sugar
• 1 teaspoon almond extract
• 2 1/2 teaspoons vanilla extract
• 2 large eggs plus 1 egg yolk, at room temperature
• 12 ounces semi-sweet chocolate chips
• Flaky sea salt, for sprinkling (optional)

These ingredients work harmoniously to create a cookie that is crispy on the outside, chewy on the inside, and bursting with flavor.

Appliances & Accessories

Before you start baking, make sure you have the following appliances and accessories on hand:

• Oven: Preheat to the right temperature for perfectly baked cookies.
• Mixer: A stand mixer or hand mixer will help combine the ingredients effortlessly.
• Baking sheets: Use parchment paper or silicone baking mats for easy cleanup.
• Mixing bowls: Have a few bowls ready for mixing your dry and wet ingredients.
• Measuring cups and spoons: Accurate measurements are key to baking success.

With these tools, you’ll be well-equipped to tackle this delicious recipe.

Brown Butter Coconut Chocolate Chip Cookies in Steps

Step 1: Brown the Butter

Begin by melting the two sticks of unsalted butter in a saucepan over medium heat. Stir frequently until the butter turns a golden brown color and emits a nutty aroma. This process will take about 5-7 minutes. Be careful not to burn it!

Step 2: Prepare Dry Ingredients

In a mixing bowl, whisk together the all-purpose flour, salt, ground cinnamon, and baking soda. Set aside.

Step 3: Combine Sugars

In a large mixing bowl, combine the dark brown sugar and granulated sugar. Pour the browned butter over the sugars and mix until well combined.

Step 4: Add Extracts and Eggs

Stir in the almond extract and vanilla extract. Then, add the eggs and egg yolk, mixing until the batter is smooth.

Step 5: Incorporate Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Step 6: Fold in Coconut and Chocolate Chips

Gently fold in the finely shredded coconut, flaked coconut, and semi-sweet chocolate chips until evenly distributed.

Step 7: Chill the Dough

Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This helps the flavors meld together and prevents the cookies from spreading too much while baking.

Step 8: Preheat Oven

While the dough chills, preheat your oven to 350°F (175°C).

Step 9: Scoop and Bake

Once the dough is chilled, scoop tablespoon-sized portions onto a baking sheet lined with parchment paper, leaving space between each cookie. If desired, sprinkle a little flaky sea salt on top before baking.

Step 10: Bake

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers may look slightly underbaked, but they will continue to cook as they cool.

Step 11: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Brown Butter Coconut Chocolate Chip Cookies warm or at room temperature!

How to Make It Lighter

If you’re looking to lighten up this recipe without sacrificing flavor, consider the following tips:

• Use light brown sugar instead of dark brown sugar for a slightly less dense sweetness.
• Replace half of the all-purpose flour with whole wheat flour for added fiber and nutrients. You can also check out Whole Wheat Chocolate Chip Cookies for inspiration.
• Reduce the amount of butter by using a mix of unsweetened applesauce and butter.
• Consider using dark chocolate chips for a richer flavor with less sugar.

These adjustments will help you enjoy these cookies while keeping them a bit lighter.

Cook’s Commentary

The beauty of these Brown Butter Coconut Chocolate Chip Cookies lies in their versatility. Feel free to experiment with different types of chocolate, such as milk chocolate or even white chocolate for a unique twist. Additionally, for a more tropical flavor, you can add chopped macadamia nuts or a dash of coconut extract. Don’t be afraid to make these cookies your own!

Storing, Freezing & Reheating

To keep your cookies fresh, store them in an airtight container at room temperature for up to one week. If you want to enjoy them later, you can freeze the cookie dough before baking. Simply scoop the dough onto a baking sheet and freeze until solid, then transfer the dough balls to a freezer-safe bag. When you’re ready to bake, just add a couple of extra minutes to the baking time. For already baked cookies, freeze them in an airtight container, and reheat in the microwave for a few seconds to enjoy that fresh-out-of-the-oven taste again!

Your Top Questions

Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter, but reduce the added salt in the recipe to avoid overly salty cookies.

What can I substitute for the eggs?

You can use flax eggs or applesauce as substitutes. For each egg, use 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water or 1/4 cup of applesauce.

How do I know when my cookies are done baking?

The edges should be golden brown, and the centers may look slightly underbaked. They will continue to firm up as they cool.

Can I make these cookies without coconut?

Absolutely! You can simply omit the coconut or replace it with additional chocolate chips or nuts for a different flavor and texture.

More Recipes You’ll Love

• Dulce De Leche Brown Butter Chocolate Chip Cookie Bars
• Pumpkin Oatmeal Chocolate Chip Cookies

That’s a Wrap

There you have it! A delightful recipe for Brown Butter Coconut Chocolate Chip Cookies that’s sure to become a favorite in your home. With their unique flavor profile and satisfying texture, these cookies are perfect for any occasion. So, gather your ingredients, follow the steps, and enjoy a batch of cookies that will bring joy to your taste buds and smiles to your loved ones. Happy baking!