Browned Butter Coconut Chocolate Chip Cookies.
Ingredients
- 2 sticks (1 cup) salted butter
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 cup semi-sweet chocolate chips
- 1 cup unsweetened flaked coconut, lightly toasted
- 2 ounces milk or dark chocolate chunks
- flaky sea salt, for topping
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Instructions
- 1. Add the butter to a skillet set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and transfer the butter to a mixing bowl, let cool until it’s room temp and no longer a liquid.
- 2. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- 3. To the mixing bowl, add the brown sugar and granulated sugar, beat until combined. Beat in the eggs and vanilla, beating until creamy. Add the flour, and baking soda, beating until combined. Stir in the the chocolate chips and toasted coconut.
- To the mixing bowl, add the
- brown sugar and
- sugar, beat until combined. Beat in the eggs and vanilla, beating until creamy. Add the flour, and baking soda, beating until combined. Stir in the the chocolate chips and toasted coconut.
- 4. Roll the dough into tablespoon size balls and place 3 inches apart on the prepared baking sheet. Press 1-2 chocolate chunks into each dough ball. Sprinkle with salt, if desired.
- 5. Transfer to the oven and bake for 8-11 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and let the cookies cool 5 minutes on the baking sheet. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.
- 5. Transfer to the oven and bake for 8-11 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and let the cookies cool 5 minutes on the baking sheet. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.
Source
Original recipe: View Original