Coconut Chocolate Chip Cookies

Enjoy the ultimate cookie experience with our soft and chewy Coconut Chocolate Chip Cookies. Filled with rich chocolate chips and crunchy coconut flakes, these cookies will satisfy all your cookie cravings.

Chocolate Chip Coconut Cookies are a delicious indulgence that combines the rich creaminess of chocolate with the sweet and nuttiness of coconut. These cookies are made with a buttery dough and filled with generous amounts of chocolate chips and coconut flakes. They’re the perfect combination of tangy and sweet, making them a favorite with those with a sweet tooth.

The origin of the chocolate chip coconut cookie is unclear, but it was likely inspired by other popular cookie recipes that combine chocolate and coconut. The chocolate chip cookie is a classic American dessert, created by Ruth Graves Wakefield in the 1930s. She owns the Toll House Inn in Massachusetts, and she invented the chocolate chip cookie recipe by adding chopped chocolate to the cookie dough. Coconut cookies, on the other hand, are a popular delicacy in many parts of the world and have been enjoyed for centuries. The combination of chocolate and coconut in cookies is a natural evolution of these two popular desserts.

Adjust the size of cookies

One of the most common questions bakers have is how to adapt cookie recipes to make different sized cookies. Whether you want to create bite-sized cookies or impressively large cookies, you can follow a few easy steps to get the perfect size and texture.

It is important to understand that the size of the cookies will affect the baking time. Smaller cookies will bake faster and larger cookies will take longer. As written, this recipe will make 24 cookies using about 2 tablespoons of dough per cookie. If you make half-size cookies, you’ll end up with 48 cookies that will cook a few minutes faster. When changing cookie sizes, pay close attention to baking times.

cookie scoop

A cookie scoop is a handy tool for dividing cookie dough into equal-sized balls. This is an easy and effective way to make sure your cookies are all the same size and shape, / There are different size cookie scoops available from small teaspoon sized scoops to large 1/4 cup scoops. This allows you to choose the size that best suits the type of cookie you are making. The standard size cookie scoop is #40, which holds 2 tablespoons or 1 ounce of dough.

To use a cookie scoop, simply fill the scoop with cookie dough and press the dough into the scoop with your thumb. Then, push the lever or use your thumb to push the dough out onto the baking sheet. This will create a perfectly round and uniform ball of dough ready for baking. Cookie scoops can also be used for dispensing other types of dough, such as muffin batter or cupcake batter, for consistent results.

Preparation time 10 minute

cooking time 10 minute

total time 20 minute

raw material

1 cup salted butter soften
1 cup brown sugar tightly packed
1/2 cup White sugar
2 big Egg
2 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon Salt
2 1/2 cup all purpose flour
1 1/2 cup milk chocolate chips
1/2 cup sweetened coconut flakes

instruct

Preheat oven to 350 degrees. Lightly grease two baking sheets with nonstick cooking spray or with parchment paper.
In a large bowl, using a hand mixer, beat butter, brown sugar, and white sugar for about 2 minutes until smooth and creamy. Add eggs and vanilla extract and beat until smooth.
Add the baking soda, salt and flour and mix until a nice dough forms. Stir in chocolate chips and coconut with a spoon.
Take two tablespoons of dough and quickly knead a dough ball with your hands and place on prepared cookie sheets, twelve cookies per sheet. This recipe makes 24 cookies.
Bake in the preheated oven for 10-12 minutes, until just browned. Do not over bake.
Remove pan from oven and let cookies cool on pan for 3 to 5 minutes, then transfer to a wire rack to cool completely. Once cooled store in an airtight container.

notes

freezing instructions

This cookie dough freezes easily. For best results, form into balls and freeze on a baking sheet. Once frozen, transfer to a resealable plastic freezer bag for long-term storage, up to 3 months. When ready to bake, place the cookie dough on a baking sheet and thaw while the oven is preheating. Bake for about 12 to 15 minutes.

Store completely cooled cookies in an airtight container. Cookies will stay fresh for 3 to 5 days.