You guys know that I love all things cookies. Today I have a special treat for you. Today I have taken my Best Chocolate Chip Cookie Recipe and given it a sweet little twist. I present to you my Coconut Chocolate Chip Cookies and they are EVERYTHING.
Table of Contents
Why I Love This Recipe
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? 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! Let's get into the most dependable delish Coconut Chocolate Chip Cookies!
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've 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 & Substitutions
- 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
*For a full list of ingredients and instructions please see recipe card below
How to Make Coconut Chocolate Chip Cookies
Step 1: Cream together the butter and sugars in a stand mixer until smooth, about 2-3 minutes.
Step 2: Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl.
Step 3: 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.
Step 4: Fold in the chocolate chips and shredded coconut until evenly combined. Cover the dough with plastic wrap and refrigerate for at least 2 hours.
Step 5: Preheat your oven to 350º F. 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.
Step 6: 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.
How to Store Coconut Chocolate Chip Cookies
You can store these at room temperature in an airtight container and they will stay fresh for about a week. You can also refrigerate them to keep them fresh for longer, for about 2-3 weeks.
How to Freeze Coconut Chocolate Chip Cookies
I prefer to bake all the cookies, 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.
If you want to freeze cookie dough, 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.
Tips & Tricks
- 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.
- 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.
FAQs
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.
What's the best butter for baking 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.
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.
More Cookie Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Coconut Chocolate Chip 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 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
- Let the butter and sugar cream together for 3 minutes to ensure the butter and sugar properly combine. The color should be a pale light yellow.
- 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. Do not over-mix when combining.
- 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.
- Store in an airtight container in the fridge couple weeks or for months in the freezer.
I haven't made this but it looks identical to my Mother-in-Law's recipe she's made for years and years! She passed about 10 years ago at the age of 99 years. Brings back many fond memories :-). Thank you!
Just made these and they are delicious! I refrigerated them overnight, so the dough was kind of stiff when I started baking them, but I let it return to room temperature and voila! I have a perfect chocolate chip cookie recipe, but this will be my new go to - It is imprtant to cook them until the edges brown -mine came out a little puffier than the ones in the pic-which makes them nice and soft inside
So if you’re like me, you hate recipes that require any sort of refrigeration. Ultimately they make a minuscule difference to the final product. And guess what? I skipped the 2 hour refrigeration and my cookies still came out good after 12 minutes! I only baked a dozen, and then left the rest of the batter in the fridge. I also think 2 cups of sugar is way too much - you can definitely use half the brown and white sugar EASILY. You’re already getting sweetness from the shredded coconut and chocolate chips. Overall, a good base but definitely can be improved upon.
So yummy! I expected delicious but these cookies are truly all that. The coconut & milk chocolate combo is Devine. Super easy too. I made minor modifications; increased to 11 ounces of milk chocolate disks, used unsweetened coconut and gluten free baking flour. Thank you Gaby!!
These are excellent and our go-to cookies!
Easy to make and great taste but my cookies came fluffy not crispy like in the picture. What did I do wrong?
Oh My! Those two hours in the fridge are Magic. Make these delicious Coconut Chocolate Chip Cookies. Crispy, chewy
Perfect texture. Taking the picture now, cuz they’ll be gone soon!
These cookies are so good! 2 hours in the fridge is 100% necessary, like Gaby says. If you follow this recipe exactly as written these are 5 star cookies every time. I have made all of Gaby’s cookie recipes by now and none of them disappoint. Thanks Gaby!
These are the best cookie I have ever made and eaten! Thank you Gaby!
These cookies are the best! Crisp on the edges and chewy in the middle. So yummy
Tried this recipe for the first time. Very good. After cooking the first batch I added more coconut and chocolate chips. When I make again I will double both ingredients. I took them out when I saw the edge turn brown but the middle still beige. 11 minutes in my oven was perfect.
Funny thing about this cookie. I was in the rare mood for chocolate, and went looking for my Christmas chocolates. Not there, so cursing husband under my breath, I decided to make these cookies. Assembled all my ingredients, followed the instructions, and when it was time to pour in the chocolate chips? Realized they weren't chocolate chips, they were Skorr toffee bits. Made it with them and added chopped pecans. They were great, the lightly crispy edge and chewy centers! Then I found my Christmas chocolates where they were hiding under a bowl.
What type of salt do you recommend in this recipe? Maldon, Kosher, Sea Salt, Table Salt?
always kosher or maldon!
I made this and added a half a cup of chopped pecans! They are amazing! Crisp in the outside and soft and buttery inside. After making them I realized I only used one stick of butter instead of two. Oops! Plus I only had salted butter so used that . I I’ll have to try to make it as I written next time but it you only have one stick they come out great!!
Made these today. Only change I made was to add 1/4 cup of sliced almonds. They are perfection ❤️ Thank you so much for the recipe