Coconut Chocolate Chip Cookies

Rating:

Total Time:

Difficulty:

Easy

If you gave me the option to have the most perfect constructed croissant (or another french pastry that takes a decent of time to make, or a cookie… I’d pick the cookie. Predictable right? Coconut Chocolate Chip Cookies are on the menu today and these are EVERYTHING.

Coconut Chocolate Chip Cookies from www.whatsgabycooking.com (@whatsgabycookin)

Perfectly soft and chewy on the inside, and slightly crisp on the outside… ugh. Dead. It’s the best thing in the world when you get a perfect cookie and I know you guys will love these. The coconut and the chocolate are a match made in heaven and the recipe couldn’t be easier.

BUT… Trust me… don’t skip the refrigeration step. Cookie dough is BEST when you stick it in the fridge for a few hours before baking. TRUST. It lets the flavors really develop and come together and cookie dough bakes best when it’s chilled. So if you follow the recipe to a T, you’ll soon have a few favorite cookie recipe with super easy to find ingredients. In fact, I’d go so far as to guess that you have all of these things in the pantry right this very moment! So what are you waiting for? Hop to it and happy weekend.

Coconut Chocolate Chip Cookies from www.whatsgabycooking.com (@whatsgabycookin)

Coconut Chocolate Chip Cookies

Gaby
5 from 13 votes
Servings 36 cookies

Ingredients
  

  • 1 cup unsalted butter at room temp
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cup all purpose flour (measured by scooping and leveling)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup Chocolate Chips
  • 1 cup sweetened shredded coconut

Instructions
 

  • Cream together the butter and sugars in a stand mixer until smooth, about 2-3 minutes.
  • Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl.
  • Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated.
  • Stir in the chocolate chips and shredded coconut by hand.
  • Cover the dough with plastic wrap and refrigerate for at least 2 hours.
  • Preheat your oven to 350 degrees
  • Scoop out 2 tablespoons worth of dough and roll the dough into a ball. Place the cookies onto a parchment lined baking sheet, about 12 per sheet, and bake for 9-10 minutes until the edges are just slightly golden brown and the center is still a bit soft.
  • Remove the baking sheet from the oven and let the cookies rest for about 5 minutes before transferring them to a cooling rack. Repeat this process for the remaining dough.

5 Tips from a Private Chef email series

Get my latest recipes + my bonus 5 Tips From a Private Chef email series

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




86 comments

  1. Christina Solove

    Will it taste bad if i use UNsweetened coconut?

    • Vicki

      Hello! I just looked through previous comments bc I was wondering the same thing. She said about 3 dozen!

  2. Reilly

    I make these for my Soldiers about every other week and they ALWAYS get rave reviews. My go-to for the last couple of years!

  3. Rose Davidson

    5 stars
    Wow!! These cookies are so delicious!! I used unsweetened shredded coconut and milk chocolate chips since that’s what I had in my pantry. The coconut flavor isn’t overpowering, but you can tell it’s there. The edges get perfectly crispy and the center is chewy deliciousness. The flavors compliment each other so well and I love that there are different textures – these cookies are next level. I needed something sweet this week and these cookies definitely hit the spot!

  4. Jenny

    Absolutely PERFECT recipe!!! So delicious! And take the advice of following perfectly, these cookies are well worth the attention to detail!

  5. Jess

    5 stars
    These are so delicious! 2 tablespoon scoops required about 12-13 minutes in the oven but once they were done, they were so good!!

  6. Anya

    If you don’t use coconut, does this recipe still work as plain chocolate chip cookies?

  7. NOLA girl

    5 stars
    Mine didn’t come out right and I followed the recipe exactly! I wasted one tray (a dozen) that came out the dreaded lacey/flat cookie which I hate. Threw those away and tried again with just 2 cookies – same thing. Did a SOS move and put parchment paper in my brownie pan and threw the cookie dough in there for a Blondie salvage – which worked out fine (whew). I bake cookies all the time and this is first time in a while that they didn’t flatten as they should but I am sure the error is on my end! Gave it 5 stars because the Blondies were perfect and the project was a success!!! Will try again one day due to all the great comments!

  8. Thea

    This is my favorite chocolate chip cookie recipe and have made it a million times but this time around they came out flat. Still taste great but no fluff whatsoever. What did I do wrong? What do I need to change?

  9. Katy

    Is it possible to half the sugar? Or better to use unsweetened coconut? Love these but they are a touch too sweet for my taste (if you can believe it!).

    • Gaby

      havent tested it either way – but you could totally give it a whirl!

  10. Liz N.

    5 stars
    These cookies are amazing! I did step by step even to refrigeration! I will be making these again!