Imagine sinking your teeth into a cookie that's not just ordinary, but a mind-blowing symphony of flavors and textures. These Brown Butter Toasted Coconut Dark Chocolate Chip Cookies are about to revolutionize your baking game, transforming a simple dessert into an extraordinary culinary masterpiece. With the rich, nutty notes of brown butter, the caramelized crunch of toasted coconut, and decadent dark chocolate chips, these cookies are guaranteed to make your taste buds dance and your friends beg for the recipe.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup dark chocolate chips
- 1 cup toasted coconut flakes
Instructions
- Brown the butter: In a medium saucepan, melt butter over medium heat. Continue cooking, stirring constantly, until butter turns golden brown and develops a nutty aroma, approximately 5-7 minutes. Pour browned butter into a large mixing bowl and let cool for 10 minutes.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Toast coconut flakes: Spread coconut flakes on a baking sheet and toast in the preheated oven for 3-5 minutes, stirring occasionally, until golden brown. Watch carefully to prevent burning. Set aside to cool.
- In the bowl with cooled brown butter, add brown sugar and granulated sugar. Cream together using an electric mixer until well combined and slightly fluffy, about 2-3 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract until fully incorporated.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined.
- Fold in dark chocolate chips and toasted coconut flakes, ensuring even distribution throughout the dough.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto prepared baking sheets, spacing cookies about 2 inches apart.
- Bake in preheated oven for 10-12 minutes, or until edges are golden brown and centers are set but still soft.
- Remove from oven and let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Brown butter is the secret weapon - take your time and watch it carefully to achieve that perfect golden-brown color and nutty aroma.
- When toasting coconut, stay vigilant! It can burn quickly, so stir frequently and remove from oven the moment it turns golden.
- Use room temperature eggs for better dough consistency and smoother mixing.
- Don't overmix the dough after adding flour to keep cookies tender.
- For perfectly shaped cookies, use a cookie scoop and leave enough space between them on the baking sheet.
- Let cookies cool on the baking sheet for a few minutes before transferring to prevent breaking.
- Store in an airtight container to maintain maximum freshness and texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 3g
Fat: 14g
Saturated Fat: 9g
Cholesterol: 40mg
