Coconut Chocolate Chip Cookies

4.94 from 74 votes

These Coconut Chocolate Chip Cookies are perfectly soft and chewy on the inside, and slightly crisp on the outside.

Prep Time15

Cook Time10

Chilling Time2

Total Time2 25

Course: Dessert

Cuisine: American

Servings: 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.

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.