THICK & CHEWY BROWNED BUTTER TOASTED COCONUT CHOCOLATE CHIP COOKIES
COCONUT
1/3 cup finely shredded coconut
3/4 cup flaked coconut
- Preheat oven to 325°.
- Spread both coconuts onto a large baking sheet, being sure the coconut is spread in an even layer.
- Bake 4 to 6 minutes, or until lightly golden. Note: the coconut will toast VERY quickly and won’t take more than 5-10 minutes.
- Remove the coconut from the oven and stir a few times before transferring to a plate to cool completely. DO NOT LEAVE THE COCONUT ON THE TRAY!
BROWNED BUTTER
1 cup (2 sticks) unsalted butter, melted until browned
- Place the butter in a small saucepan over medium-high heat and cook for about 3 minutes, stirring almost constantly until the butter has browned.
- Pour the brown butter into a heatproof bowl, being sure to scrape all of the “toasted” bits into the bowl as well.
- Place the bowl in the refrigerator for 2 hours, or until the butter is at room temperature. You’ll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation. It should not be liquid at all. Once the butter is at room temperature, you’re ready to get baking!
COOKIES
2 1/2 cups AP flour
1 teaspoon salt
1/4 teaspoon QUALITY ground cinnamon
1 teaspoon baking soda
3/4 dark brown sugar, packed
3/4 cup granulated sugar
1 teaspoon PURE almond extract
2 1/2 teaspoons PURE extract
2 LARGE eggs plus 1 egg yolk, at room temperature
12 ounces semi-sweet chocolate chips
Flaky sea salt, for sprinkling, optional
- Preheat oven to 375°.
- Line two large baking sheets with parchment paper; set aside until needed.
- In a large bowl sift together the flour, salt, cinnamon, and baking soda; whisking well to combine then set aside until needed.
- In a large bowl or stand mixer fitted with the paddle attachment, combine the brown butter and both sugars, beating 2 minutes on medium-speed until light and fluffy.
- Add in the almond and vanilla extracts and beat until combined.
- Add in the eggs and yolk, one at a time, beating for 15 seconds after each addition. Turn mixer off.
- Using a wooden spoon or sturdy rubber spatula, gently fold in the flour, stirring only until the flour begins to disappear.
- Fold in the chocolate chips and coconut.
- Roll 3 tablespoon sized scoops of dough between your palms to form a ball (they should be big; almost a 1/4 cup) and place on prepared sheets, being sure to leave enough room in between each cookie for inevitable spreading. Continue this process until all the dough has been rolled.
- Bake 9 to 10 minutes or until golden at the edges but still soft in the middle.
- Sprinkle cookies with sea salt immediately when they come out of the oven.
- Let cookies cool for at least 10 minutes on the baking sheet before transferring to a wire wrack to cool. Cookies are best warm 🙂