Coconut Chocolate Chip Cookies are on the menu today and these are EVERYTHING.
If you gave me the option to have the most perfect constructed croissant (or another beautiful pastry that takes a decent of time to make) or a cookie... I'd pick the cookie. Predictable right? Let's get into the most dependable delish Coconut Chocolate Chip Cookies!
Table of Contents
Year of the Cookie
As you know, 2023 is the year of the cookie here on WGC. We're giving all the cookies on this website a little face lift in terms of photography, directions, weighted measurements etc. That way you are armed and ready with any answer you might have when it comes to making perfect cookies. We're tackled Oatmeal Chocolate Chip Cookies, Double Chocolate Chip Cookies, M&M Cookies and the most perfect OG Chocolate Chip Cookie. Today - we're going Coconut Chocolate Chip Cookies.
Ingredients for Coconut Chocolate Chip Cookies
- unsalted butter - very very important to have this at room temperature
- brown sugar
- white sugar
- eggs
- vanilla extract - you'll see the recipe calls for a specific amount, but I typically measure with my heart. So feel free to double it!
- All purpose flour (measured by scooping and leveling)
- Kosher salt
- Baking soda
- Baking powder
- Chocolate Chips
- Sweetened shredded coconut
How to make Coconut Chocolate Chip Cookies
- 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 JUST incorporated. Stop mixing once no streaks of flour remain.
- Fold in the chocolate chips and shredded coconut until evenly combined. 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.
Tips and Tricks for Coconut Chocolate Chip Cookies
This Coconut Chocolate Chip Cookie is perfectly soft and chewy on the inside, and slightly crisp on the outside. That's a very important indicator of a good cookie in my book!
There are a few important steps to these cookies. Let's dive in.
- What kind of butter to use in these cookies: Unsalted! I always use unsalted in my baked goods so I can add salt later to my preference! IF you use salted butter, please feel free, just skip the excess salt because it could be TOO salty and that's hard to fix.
- What makes these Coconut Chocolate Chip Cookies chewy: the brown sugar! I do a half and half combo in this cookie as I don't want them to get too brown with the coconut.
- Let’s talk about creaming together the butter and sugar. You have to let it cream together for 3 minutes to ensure the butter and sugar properly combine. The color should be a pale light yellow - here is a great color example.
- I am a scoop and level kinda girl. If you spoon and level, that will not result in enough flour. I scoop my measuring cup into the flour and then use a knife to level it out. When you mix everything together, just mix the dry ingredients until JUST combined. No need to over-mix.
- Chill the dough - this is imperative! 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 Coconut Chocolate Chip Cookie dough bakes best when it's chilled.
Chilling the Cookie Dough
- There are 2 ways to chill the dough. If you’re pressed on time, scoop the dough into balls and pop them side by side on a baking sheet and freeze for 20 minutes or chill in the fridge for about an hour. If you don’t want to scoop, then you can chill the entire vessel of dough for 2 hours to really let the flavors come together. If you have time to chill the dough overnight, even better!
- Once the dough has chilled and you’re ready to bake these Coconut Chocolate Chip Cookies, pop a few extra chocolate chips into each cookie dough ball before transferring them to the baking sheet.
- How do you store these Coconut Chocolate Chip Cookies: I prefer to bake them all, let them cool and then transfer to an air tight container and store in the freezer. Then when it’s time to eat, take a few out, let them come to room temp and devour.
- Can you freeze the dough: yes absolutely. Follow steps to make the dough and then portion into 2 tablespoon scoops and freeze on a flat surface. Once the balls are frozen, you can transfer the frozen balls into a zip-top bag and save for later. When ready to bake off the Coconut Chocolate Chip Cookies, let them sit on the counter for 15 minutes before baking at the same time and temp listed below.
A note on Chocolate Chips
Anytime you see me make cookies on social media - you most likely see the chips that are more disc like. I LOVE them. They are from Guittard and I order them in bulk online. I've used the Super Cookie Chips in these Coconut Chocolate Chip Cookies and they are delish. They just spread out a bit more and cover more surface area! Thus leading to more chocolate in each bite.
More Cookie Content // Year of the Cookie:
Tools Used to Make This
What you’ll need:
Coconut Chocolate Chip Cookies
These Coconut Chocolate Chip Cookies are perfectly soft and chewy on the inside, and slightly crisp on the outside.
Ingredients
- 1 cup unsalted butter at room temp
- 1 cup brown sugar
- 1 cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ 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 JUST incorporated. Stop mixing once no streaks of flour remain.
- Fold in the chocolate chips and shredded coconut until evenly combined. 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.
Notes
- Store in an airtight container in the fridge for up to 1 week or for months in the freezer
Nutrition Information
Calories: 163kcal | Carbohydrates: 23g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 119mg | Potassium: 45mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 171IU | Vitamin C: 0.02mg | Calcium: 20mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!
Thanks for the recipe! Love it!
I was looking for ways to use my unsweetened shredded coconut. The sweetness of the cookie is perfect.