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Brown Butter Coconut Chocolate Chip Cookies

Brown Butter Coconut Chocolate Chip Cookies

Ashley Manila
These Brown Butter Coconut Chocolate Chip Cookies are ultra thick and chewy! 
4.91 from 10 votes
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Prep Time 20 minutes
Cook Time 10 minutes
Inactive Time 2 hours
Total Time 2 hours 30 minutes
Course Dessert
Cuisine Cookies
Servings 2 Dozen

Ingredients
 

  • 1/3 cup finely shredded coconut
  • 3/4 cup flaked coconut
  • 2 sticks (8 ounces) unsalted butter, melted until browned
  • 2 and 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 3/4 dark brown sugar, packed
  • 3/4 cup granulated sugar
  • 1 teaspoon almond extract
  • 2 and 1/2 teaspoons vanilla extract
  • 2 large eggs plus 1 egg yolk, at room temperature
  • 12 ounces semi-sweet chocolate chips
  • Flaky sea salt, for sprinkling, optional

Instructions
 

For the Toasted Coconut:

  • Preheat oven to 325 degrees (F). 
  • Spread both varieties of coconut onto a large baking sheet, being sure the coconut is spread in an even layer. Bake in preheated oven for 4 to 6 minutes, or until lightly golden. Note: the coconut will toast very quickly and won't take more than 5-10 minutes.
  • Remove the coconut from the oven and stir a few times before transferring to a plate to cool completely. DO NOT LEAVE THE COCONUT ON THE TRAY! 

For the Brown Butter:

  • Place the butter in a small saucepan over medium-high heat and cook for about 3 minutes – stirring almost constantly – until the butter has browned. Pour the brown butter into a heatproof bowl, being sure to scrape all of the "toasted" bits into the bowl as well. Place the bowl in the refrigerator for 2 hours, or until the butter is at room temperature. You’ll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation. It should not be liquid at all.
  • Once the butter is at room temperature, you're ready to get baking!

For the Brown Butter Coconut Chocolate Chip Cookies:

  • Preheat oven to 375 degrees (F). Line two large baking sheets with parchment paper; set aside until needed. 
  • In a large bowl combine flour, salt, cinnamon, and baking soda; whisk well to combine then set aside until needed.
  • In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine the brown butter and both sugars and beat on medium-speed until light and fluffy; about 2 minutes. Add in the almond and vanilla extracts and beat until combined. Add in the eggs and yolk, one at a time, beating for 15 seconds after each addition. Turn mixer off. Using a wooden spoon or sturdy rubber spatula, gently fold in the flour, stirring only until the flour begins to disappear. Fold in the chocolate chips and coconut. 
  • Roll 3 tablespoon sized scoops of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheets, being sure to leave enough room in between each cookie for inevitable spreading. Continue this process until all the dough has been rolled.
  • Place baking sheets in preheated oven, one at a time, and bake for 9 to 10 minutes, or until golden at the edges but still soft in the middle. Repeat with all cookie dough.
  • Sprinkle cookies with sea salt right when they come out of the oven. if desired. Let cookies cool for 10 minutes on the baking sheet before transferring to a wire wrack to cool completely.
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