Coconut Chocolate Chip Cookies

These Coconut Chocolate Chip Cookies are dessert perfection. Coconut flavour is recommended for chocolate chip cookie recipes. Simply the best duo! 

– 8 tablespoons butter – ½ cup brown sugar – ½ cup white sugar – 1 large egg  – 1 tablespoon pure vanilla extract – 1 ½ cup all purpose flour – 1 teaspoon baking soda – ¼ teaspoon salt – ½ cup semi-sweet chocolate chip – ¼ cup coconut flake – more coconut shavings or shreds on top

Ingredient

Direction

Pre-heat the oven to 350. Combine butter and sugar in a bowl with a low-speed electric mixer. Do this until creamy.

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Add egg and vanilla and mix low. Reserve the mixture. In another bowl, mix the dry ingredients.  

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Add to wet ingredients after whisking. Beat the mixture on low, adding ½ cup at a time. Continue until all is added. 

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Stir in chocolate chips and coconut, then refrigerate the batter for 1 hour. Chill batter between batches. 

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Not sticky, the cookie dough should have a texture that is similar to that of playdough and should not be sticky. 

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Take two tablespoons of the batter and roll it into balls that are two inches in diameter. 

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At a minimum of two inches apart, place the cookie dough balls on a baking sheet that has been lined with parchment paper.  

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Not press on them. Bake 10-12 minutes. The cookies will be softer in the centre when baked but firm up when cooled. 

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The cookies will have a soft centre that will solidify as they cool. The end product will be a chewy, soft cookie. 

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Before transferring the cookies to a wire rack, allow them to stand on the baking sheet for five to ten minutes. 

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