Coconut Chocolate Chip Cookies*
*Coconut Chocolate Chip Cookies* – soft, chewy from inside and crunchy outside.
Ingredients:
– All-purpose flour – 1 & 1/2 cup (190g)
– Butter – 3/4 cup (170g) soft, room temp
– Brown sugar – 3/4 cup (150g)
– White sugar – 1/2 cup (100g)
– Egg – 1 large
– Shredded / Desiccated Coconut (toasted) – 1 cup (80g)
– Chocolate chips – 1 cup (170g)
– Vanilla essence – 1 tsp
– Baking soda – 1/2 tsp
– Baking powder – 1/2 tsp
– Salt – 1/4 tsp
Method:
*1. Mix dry ingredients:*
In a bowl, add flour, baking soda, baking powder and salt. Mix and set aside.
*2. Cream butter & sugar:*
In a big bowl, beat soft butter, brown sugar and white sugar for 2-3 minutes until fluffy and light. Add egg and vanilla, beat again.
*3. Make dough:*
Add the dry flour mix into the butter mix. Fold with spatula, don’t over-mix.
Now add toasted coconut and chocolate chips. Mix. The dough will be thick and chunky .
*4. Chill (Important):*
Cover and put dough in fridge for 30 minutes. This makes cookies thick and chewy, not flat.
*5. Shape & Bake:*
Make small balls with hands or ice cream scoop and place on baking paper.
Bake at 175°C / 350°F for 10-12 minutes only. Top should be light golden, center will be soft.
*6. Cool:*
Let them cool on tray for 10 minutes. They will become firm as they cool.
Ready! You will get 18-20 cookies exactly like the bottom pictures – soft, coconutty and full of chocolate.
*Tips:*
– Toast your coconut for 3-4 mins in a pan for better flavor.
– Don’t over-bake or they will become hard.
– You can store in a box for 4-5 days.
*For Perfect Coconut Chocolate Chip Cookies:*
*1. Don’t Over-Bake:*
This is the #1 rule. Take them out after 10-12 minutes when the center still looks soft and underbaked. They will firm up as they cool. If you wait till they look fully hard in the oven, they will be hard later.
*2. Chill The Dough:*
Always chill the dough for 30 minutes in the fridge. Warm dough spreads into thin, flat cookies. Cold dough gives you thick, soft, chewy cookies .
*3. Toast Your Coconut:*
Don’t use raw white coconut. Toast it in a dry pan for 2-3 minutes until light golden. It adds a nutty, amazing flavor.
*4. Use Soft Butter, Not Melted:*
Your butter should be soft to the touch, not melted. Melted butter makes cookies greasy and flat.
*5. Add Extra Chips on Top:*
Before baking, press 2-3 extra chocolate chips on top of each dough ball. This gives you that bakery-style
*6. Same Size:*
Make all cookie balls the same size. Use a spoon or ice cream scoop so they bake evenly.
*Storage:* Keep in an airtight jar for 4-5 days. They will stay soft and chewy.