Chewy Coconut Chocolate Chip Cookies Recipe

Gather the ingredients for chewy coconut chocolate chip cookies

The list of ingredients for these cookies is quite recognizable, with a few surprises. To begin, you'll require softened unsalted butter, turbinado sugar, granulated sugar, eggs, and vanilla extract. Next, gather bread flour, salt, baking soda, shredded coconut, and chocolate chips. "I believe any kind of chocolate would be suitable here," Manolova notes. "In addition to the semi-sweet chocolate called for in this recipe, I think white chocolate would complement the coconut flavor beautifully."

Step 1: Beat the butter and sugars

In a stand mixer fitted with a paddle attachment, cream the butter together with the turbinado and granulated sugars on medium speed until the mixture is light and fluffy, approximately 3 minutes.

Step 2: Add the eggs

Incorporate the eggs individually, pausing to scrape down the sides of the bowl.

Step 3: Pour in vanilla

Incorporate the vanilla extract.

Step 4: Whisk the dry ingredients

In a different bowl, beat together the flour, salt, and baking soda.

Step 5: Combine the wet and dry mixtures

Incorporate the flour mixture into the wet ingredients and stir until all the dry flour is fully combined.

Step 6: Add the mix-ins

Incorporate the chocolate chips and coconut.

Step 7: Form the cookie balls

Utilize a 1 ½ inch diameter ice cream scoop to create uniform balls of dough and arrange them on a baking dish lined with parchment paper.

Step 8: Cover and refrigerate

Wrap the cookies and place them in the refrigerator for approximately one hour or overnight.

Step 9: Preheat the oven

Set the oven temperature to 350°F.

Step 10: Assemble the cookies

Arrange the cookies on a baking tray lined with parchment paper, ensuring they are at least 2 inches apart.

Step 11: Bake the cookies

Place in the center of the oven and bake for approximately 12 minutes, or until the edges turn golden brown.

Step 12: Cool then serve the cookies

Allow to cool on a wire rack before serving.

What are some tips and tricks for making the best coconut chocolate chip cookies?

While cookies rank among the most beloved baked treats, it's easy to end up with subpar results if you make minor errors during the process. Luckily, Manolova offers some helpful tips to ensure you create the best coconut chocolate chip cookies possible, while also allowing you to customize them to be either crispier or chewier based on your preference. "The longer you bake them, the crispier they will become," she explains, adding, "For chewy cookies, it's best to remove them from the oven when they're slightly undercooked." Don't worry; they won't be raw — they'll continue to cook a bit after being taken out of the oven.

Manolova also suggests using a larger ice cream scoop if you prefer bigger cookies, but keep in mind that you'll likely need to extend the baking time. This makes it essential to watch for those perfectly golden edges. As a final tip, she emphasizes the importance of allowing the dough to rest and chill. If you're short on time, even an hour in the refrigerator can help prevent the cookies from spreading too much while baking, but the longer you can chill the dough, the better. "I recommend letting the dough rest overnight if possible," Manolova advises. "This allows the ingredients to meld together and develop a richer flavor."

Why is bread flour used in this coconut chocolate chip cookie recipe?

Apart from the addition of coconut, this recipe follows a typical chocolate chip cookie format—until you reach the flour section. While most recipes call for standard all-purpose flour, some may even suggest cake flour or other specialized baking flours. However, Manolova's recipe opts for bread flour, which might seem unusual since we aren't baking bread. Yet, as she clarifies, "The bread flour in this recipe contributes extra chewiness due to its higher protein content." The additional gluten in bread flour enhances the cookies' strength and elasticity, preventing them from spreading too thin, resulting in the chewiest cookies possible.

If you don't have bread flour available, prefer not to purchase it, or simply want to avoid ultra-chewy cookies, you can still achieve great results with a more traditional approach. "You can also use other flours, like all-purpose flour," Manolova explains. "The cookies may not be as chewy, but the addition of coconut will help make up for that loss of chewiness." She also mentions that you can substitute either light or dark brown sugar for the turbinado sugar, which will further contribute to achieving those ultra-chewy cookies.