Coconut Chocolate Chip Cookies
Flavor the cookie dough with coconut cream, then mix in shredded coconut, white chocolate chips, and semi- sweet chocolate chips for a delicious chewy cookie.
Servings 15 cookies
Calories 274kcal
Ingredients
- 9 oz all- purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1 tsp salt
- 4 oz unsalted butter softened
- 2 oz coconut cream
- 5.5 oz dark brown sugar
- 1.75 oz sugar
- 1 egg
- 2 tsps vanilla
- 3 oz white chocolate chips plus more for topping
- 3 oz semi-sweet chocolate chips plus more for topping
- 3.5 oz shredded coconut plus more for topping
Instructions
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt and set aside.
- In a stand mixer, cream together the butter, coconut cream, and both sugars on a low speed until combined. Scrape the bowl down once or twice as needed. Add the egg and vanilla and beat until combined. Scrape the bowl down as needed.
- Add the dry ingredients to the wet and mix on low until just combined. Add the chocolate chips and shredded coconut. Mix on low until combined. It should just take a few seconds.
- Use a large cookie scoop to portion the dough onto a tray or baking sheet lined with wax paper. Then top each scoop with extra chocolate chips and shredded coconut.
- Place the trays in the freezer for at least one hour. Transfer the frozen cookie dough balls to a freezer bag or airtight container. Freeze for at least 4 hours, but preferably overnight.
- When you are ready to bake, preheat the oven to 325°F. Place frozen cookie dough balls on a baking sheet lined with a silicone baking mat or parchment paper. Bake for 21- 23 minutes or until lightly golden brown.
- Let them cool on the baking sheet for 5- 10 minutes before transferring them to a cooling rack.
Notes
- It's best to use a room temperature egg. If you forget to take it out in advance, place it in a glass and cover in warm water while you prepare the rest of your ingredients.