Ingredients
Equipment
Method
Instructions
- 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!
- In a mixing bowl, whisk together the all-purpose flour, salt, ground cinnamon, and baking soda. Set aside.
- 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.
- Stir in the almond extract and vanilla extract. Then, add the eggs and egg yolk, mixing until the batter is smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the finely shredded coconut, flaked coconut, and semi-sweet chocolate chips until evenly distributed.
- 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.
- While the dough chills, preheat your oven to 350°F (175°C).
- 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.
- 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.
- 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!
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- Freeze cookie dough for later use; add extra baking time when baking from frozen.
- Experiment with different types of chocolate for varied flavors!