Recently, I went to brunch at Summer House Santa Monica and couldn’t resist checking out their tiny bakery stand. All of the cookies sounded great, but one in particular caught my eye: a coconut chocolate chip cookie.
I always love trying out chocolate chip cookies from different bakeries to see what their version of an ideal chocolate chip cookie is. However, I had never seen a chocolate chip cookie with coconut before. Therefore, I had to try it.
I was extremely impressed. The coconut leads to a more texturally interesting cookie by instantly making the cookies chewier. I had to make my own.
They were an instant success. They are super chewy, and the flavors of chocolate, caramel, and coconut intertwine perfectly. There is no chill time, so they take under an hour to make! What’s not to like?
tips for success
- Experiment with the coconut! – I included shredded coconut because I wanted the coconut to be there for a chewy texture. However, you could also use coconut flakes for an even chewier cookie, or you could replace part of the vanilla extract with coconut extract for a coconut flavor to come through as well.
- Scoop the dough into bigger portions – A bigger cookie will have a larger ratio of soft, chewy middles to lightly crisp edges. I think of this to be more of a bakery-style cookie because of its larger size.
- Bake until the middles of the cookies still aren’t fully baked – Taking the cookies out of the oven a little early ensures a perfectly baked cookie with crisp edges and soft centers since the cookie keeps on cooking when cooling on the hot baking pan.
Love these chocolate chip cookies? Try out my miso brown butter chocolate chip cookies and see which one you like better!
coconut chocolate chip cookies
makes 13 large cookies
ingredients:
- 1 1/2 cups (180 grams) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/2 cup (113 grams) unsalted butter, softened
- 1/4 cup (50 grams) granulated sugar
- 2/3 cup (135 grams) light brown sugar
- 1 1/2 teaspoons vanilla extract
- 1 egg
- 4 oz. dark chocolate, chopped
- 1/2 cup (32 grams) unsweetened finely shredded coconut
instructions:
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a medium-sized bowl, whisk the flour, baking soda, baking powder, and sea salt together until well-combined. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium-high speed until super light and fluffy, about 4-5 minutes. Add the vanilla extract and egg, and mix on low speed until mixed well. Scrape the sides of the bowl, and add the dry ingredients from step two. Mix on low speed until just nearly combined. Add the chopped chocolate and shredded coconut, and mix until evenly distributed.
- Scoop the dough into 3-tablespoon portions, and arrange on the prepared baking sheets at least 3 inches apart.
- Bake for 12 minutes, until browned on the edges and the centers are still soft. Let cool on the baking sheets, and enjoy!
I’m allergic to cocont 🙁