These cookies are seriously so amazing, and I know everyone probably says that about their cookies, but these are so soft and have the perfect balance of chocolate pieces and coconut.
This is the first time I have created my own recipe for cookies and I am so proud of myself – it also only took two tries to get the right consistency and mix.
I know chocolate and coconut seems like an uncommon combination, but when I asked my husband what I should try it was what he suggested. I mean, it works for bounty bars right?!
I tested the below recipe on my more-than-willing co-workers who loved them!
I started with a super basic recipe, and after doing some research actually learned that it is the cornstarch that helps the cookies come out so soft and chewy – weird!
Then, obviously you can’t have a cookie without some butter and sugar! The key I found was to melt your butter (but you don’t want it hot!) and use more brown sugar than granulated sugar.
After mixing your dry ingredients separately, you’ll get a second bowl and cream the butter and both sugars. Since the butter is melted, you don’t need to use a mixer – it mixes well just using a whisk!
After you have your creamy sugar-butter-egg-vanilla mix, you will slowly add in the dry ingredients and mix. Some people use a whisk for this but I prefer to use a rubber spatula. I feel it can hold up better to mixing the ingredients and scraping down the sides.
Once it’s all mixed, add the chopped up chocolate and sweetened coconut. For chopping the chocolate, I chop mine somewhere between fine and rough. So I have a mix of bigger and smaller pieces.
After it’s all mixed (it will take a little muscle, but it will all incorporate), cover with plastic wrap and chill in the fridge for at least an hour. While it’s chilling, you can get your baking sheet ready lined with parchment.
After it has chilled, pull from the fridge and let rest for ten minutes. Preheat your oven to 350°. To make sure I get roughly the same size cookies, I use a tablespoon. You want to scoop out a heaping tablespoon, so it really is about a tablespoon and a half.
I flattened mine out a little bit so it sort of looks like a cookie-patty. Then pop in the oven for 7-8 minutes, or just until they start to turn golden. Please note, when you take the cookies from the oven you may think they are not done given they will be super soft. That is why it is super important to let the cookies cool for a few minutes while they are still on the cookie sheet.
After they have cooled for a few minutes on the cookie sheet, I transfer them to paper towel to soak up any excess grease which is caused by the melted butter. This recipe makes about 24-26 cookies, depending on how consistent you are with sizing them. I got 24 out of my first batch, and 26 out of my second.
They were such a hit, on my last batch my husband ate four as soon as they were cooled.
Without further ado, let’ get right to it.
Chewy Chocolate & Coconut Cookies
2 cups flour
1 tbsp cornstarch
1 tsp baking soda
3/4 tsp salt
3/4 cup butter, melted (then cooled to room temperature)
3/4 cup brown sugar, packed
1/2 cup granulated sugar
1 tbsp vanilla
3/4 cup sweetened coconut
3/4 cup semi-sweet baker’s chocolate, chopped
- In a small bowl, whisk together your dry ingredients.
- In a large bowl, cream melted butter and both sugars, using a whisk (no hand blender necessary).
- Then, whisk your egg into your butter-sugar mix, and also whisk in vanilla.
- Slowly add the dry ingredients to wet, mixing well. As indicated above, I like to use a rubber spatula to mix.
- Then, add your chocolate and sweetened coconut and mix well. It will get harder to incorporate, but I assure you it will.
- Cover dough with plastic wrap and chill for at least an hour.
- Preheat oven to 350° about 10 minutes before you take the dough out of the fridge. Place rack in middle. (Note: I place mine on the upper rack because my oven is testy and likes to burn things on the bottom – normal ovens should be fine on middle).
- Remove dough from the fridge. Let sit for 10 minutes.
- Using a tablespoon, scoop out a heaping amount (about a tablespoon and a half). Roll in your hands, then gently pat down into a small patty.
- Place on lined cookie sheet, with space between them.
- Cook in oven for 7-8 minutes until they start to turn golden brown.
- They will be soft when you pull them from the oven – so let them cool on the cookie sheet for a few minutes before transferring to paper towel.
- Let cool (or not, you’re choice) and enjoy!!
Have you tried these? Let me know in the comments!