Coconut Chocolate Chip Cookies
These Coconut Chocolate Chip Cookies are everything!!! They are perfectly chewy throughout with a crisp buttery edge. They are full of delicious coconut and gooey chocolate in each bite you take. No chill time required!
Ingredients
- 1 cup unsalted butter melted and cooled to lukewarm temperature
- 1/2 cup white sugar
- 1/2 cup dark brown sugar or light brown sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 tbsp vanilla
- 2 cups all-purpose flour
- 1 tbsp cornstarch*
- 1/4 tsp salt
- 1 tsp baking soda
- 1 1/4 tsp baking powder
- 3/4 cups semi-sweet chocolate chips
- 1 cup unsweetened shredded coconut
Instructions
- Preheat the oven to 350°F. Line 2 baking trays with parchment paper. Melt the butter and allow it to come back to room temperature as you prep the rest of your ingredients.1 cup unsalted butter
- In a medium-sized bowl, add in flour, baking soda, baking powder, cornstarch, and salt. Stir to combine and set aside.2 cups all-purpose flour, 1 tbsp cornstarch*, 1 tsp baking soda, 1 1/4 tsp baking powder, 1/4 tsp salt
- In a large bowl, add in melted and slightly cooled butter, white sugar, and brown sugar. Whisk together until well combined (about 2-3 minutes).1/2 cup white sugar, 1/2 cup dark brown sugar, 1 cup unsalted butter
- Add in the egg, egg yolk, and vanilla, and continue whisking for another 2-3 minutes until lighter in colour and smooth.1 large egg, 1 large egg yolk, 1 tbsp vanilla
- Mix in the dry ingredients with a spatula. Mix a few times, don't completely mix it in yet!
- Add in the chocolate chips and coconut and continue to mix your cookie dough until completely mixed together. Don't over-mix! Once the flour streaks are gone and everything is evenly combined, stop mixing.3/4 cups semi-sweet chocolate chips, 1 cup unsweetened shredded coconut
- Scoop 6 cookies at a time (I did approx 2 tbsp per cookie using a cookie scooper), space them 2-3 inches apart from each other. Add extra chocolate and coconut on top (optional, but recommended).
- Bake the cookies for 12-15 minutes or until the edges are baked and the middles are slightly underbaked to the touch. The cookies will continue to bake from the hot pan once removed from the oven.
- These coconut chocolate cookies are so delicious! They stay good on your counter in an airtight container for 3 days, and in the fridge for up to 1 week. I'm obsessed with them!!!
Notes
Cornstarch: While technically optional, I really enjoy and recommend using cornstarch in cookies! It's like a secret ingredient for baking. Using cornstarch in cookies helps elevate the texture of the cookie and brings them to the next level. If you don't have cornstarch on hand, replace with more all-purpose flour.
Coconut: I like using unsweetened as it balances the sweetness with the chocolate, but it's up to you to use sweetened or unsweetened.