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Salted Butter Coconut Chocolate Chip Cookies Recipe

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3.8 from 40 reviews

  • Author: Amina
  • Total Time: 30 minutes
  • Yield: 18 servings

Description

These Salted Butter Coconut Chocolate Chip Cookies combine the rich nuttiness of brown butter with the tropical crunch of unsweetened coconut flakes and sweet bursts of chocolate chunks. Finished with a sprinkle of flaky sea salt, these cookies offer a delightful balance of sweet and salty flavors with a slightly chewy texture perfect for warm, comforting treats.

Ingredients

Wet Ingredients

  • 2 sticks (1 cup) salted butter, at room temperature
  • 2/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt

Add-ins

  • 4 cups unsweetened coconut flakes
  • 1 1/2 cups chopped chocolate chunks or chips

Finish

  • Flaky sea salt for sprinkling

Instructions

  1. Preheat and Prepare: Preheat your oven to 350° F and line a baking sheet with parchment paper to prevent sticking and promote even baking.
  2. Brown the Butter: Place the salted butter in a skillet over medium heat. Cook, stirring occasionally, until the butter begins to brown and develops a nutty aroma, about 3-4 minutes. Remove the skillet from heat and transfer the browned butter to a heatproof bowl. Allow it to cool for about 5 minutes to avoid cooking the eggs in the next step.
  3. Mix Wet Ingredients: Add the brown sugar, granulated sugar, eggs, and vanilla extract to the browned butter. Stir thoroughly until the mixture is smooth and well combined.
  4. Add Dry Ingredients and Mix-ins: Incorporate the all-purpose flour, baking soda, and kosher salt into the wet ingredients. Mix until just combined. Fold in the unsweetened coconut flakes and chopped chocolate chunks evenly throughout the dough.
  5. Shape and Bake: Roll the dough into rounded tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheet. Gently flatten the dough balls for thinner cookies. Bake for 8 minutes.
  6. Flatten and Finish Baking: Remove the baking sheet from the oven, rotate it for even baking, and tap it on the counter 1-2 times to flatten the cookies further. Return the sheet to the oven and bake for an additional 2-3 minutes or until the cookie edges begin to set.
  7. Cool and Serve: Let the cookies cool on the baking sheet so they can continue setting as they cool. Sprinkle with flaky sea salt if desired. These cookies are best enjoyed warm but can be stored in an airtight container for up to 4 days.

Notes

  • Brown butter adds a rich, nutty flavor that elevates the cookie taste.
  • Flattening the dough during baking helps achieve thinner, crispier edges with a chewy center.
  • Use flaky sea salt sparingly to enhance flavor without overpowering sweetness.
  • Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
  • To keep cookies soft, consider adding a slice of bread in the storage container to retain moisture.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/salted-butter-coconut-chocolate-chip-cookies-recipe/