Coconut Chocolate Chip Cookies
A delightful fusion of chewy cookies with shredded coconut and rich chocolate chips, perfect for any occasion.
Ingredients
Wet Ingredients
- 1/2 cup butter, softened Make sure the butter is at room temperature.
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg Use room temperature for best results.
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Mix-ins
- 1 cup unsweetened shredded coconut
- 1 cup chocolate chips Choose your favorite type (semi-sweet, dark, etc.).
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Add in the egg and vanilla extract, beating until fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Gently fold in the shredded coconut and chocolate chips until evenly distributed.
Baking
- Drop spoonfuls of the dough onto a lined baking sheet, spacing them a few inches apart.
- Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For best results, use fresh ingredients and avoid overmixing. Chilling the dough for 30 minutes before baking can help develop flavors and prevent excessive spreading.