Chewy Coconut Chocolate Chip Cookies Recipe
Prep Time:
1 hour, 10 minutes
Cook Time:
12 minutes
Servings:
44 Cookies
Ingredients
  • 1 cup unsalted butter, softened
  • 1 cup turbinado sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 ½ cups bread flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup semi-sweet chocolate chips
  • 1 cup shredded coconut
Directions
  1. In a stand mixer with a paddle attachment, beat the butter with the turbinado and granulated sugar on medium speed until light and fluffy, about 3 minutes.
  2. Add the eggs one at a time, stopping and scraping the sides of the bowl.
  3. Add the vanilla extract.
  4. In a separate bowl whisk the flour, salt, and baking soda.
  5. Add the flour mixture to the wet ingredients and mix until no dry flour remains.
  6. Mix in the chocolate chips and coconut.
  7. Use a 1 ½ inch diameter ice cream scoop to form even-sized balls of dough and place them on a parchment-lined baking dish
  8. Cover the cookies and transfer them to the fridge for about an hour or overnight.
  9. Preheat the oven to 350 F.
  10. Place the cookies on a parchment paper-lined baking tray, at least 2 inches apart.
  11. Bake on the middle rack for about 12 minutes or until the edges are golden.
  12. Cool on a wire rack then serve.