Description
A delightful recipe for Coconut Chocolate Chip Cookies, combining the tropical flavor of coconut with classic chocolate chips for a chewy and delicious treat.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup shredded sweetened coconut
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the shredded coconut and chocolate chips until evenly distributed.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Remove from oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Ensure butter is softened but not melted for the best cookie texture.
- Do not overmix the dough after adding flour to prevent tough cookies.
- Baking time may vary depending on your oven. Watch for golden brown edges.
- For chewier cookies, slightly underbake. For crispier cookies, bake a minute or two longer.