Are you into coconut? If so, you’re going to DIG these Coconut Chocolate Chip Cookies! Every bite is a party of textures bursting with flakes of sweetened coconut, walnuts, and chocolate chips. Stand back ordinary chocolate chip cookies – There’s a new cookie situation in town!
Let’s get down to the nitty gritty, yo. Chocolate chip cookies. We all have a favorite. And let’s be real – There is no shortage in the CCC variation department.
You like ‘em crunchy? They got ‘em!
Chewy? Check!
Pecans? Duh!
With chunks of chocolate instead of chips? The interwebs got you, boo.
But what happens when you go beyond the typical make up of a chocolate chip cookie?
I’m not talking about adding oats here or swapping walnuts for pecans (which I did by the way, but that’s neither here nor there).
I’m saying – Changing the traditional chocolate chip cookie to the point where that situation changes your life.
Captivated? Yeah homeslice, you should be.
Flow with me.
I’ve been baking a lot chocolate chip cookies lately, mostly because this space could really use some. There’s a shortage here and I refuse to do you, the reader, a disservice. I’m here to please. You can never have too many CCC recipes, can you? That’s crazy talk.
Because I know so many food bloggers and my Facebook feed is like 78% food, I didn’t have far to look. You see, a couple of weeks ago the awesome Carrie from Poet in the Pantry posted these amazing coconut chocolate chip cookies. The island girl in me did a merengue, boo. I loves me some coconut.
I dropped what I was doing (almost literally), and baked a batch. Then I baked another batch. Then another batch. In total I’ve baked these cookies 4 times and have eaten at least 40 cookies OK – Fine, more like 55 cookies. In a two week span.
This is what I’m trying to say: These cookies are the shizzle. The texture of sweetened flaked coconut alone will have you flipping in place. To enhance the coconut flavor Carrie replaced half the butter with coconut oil. I went a step further and added a bit of unrefined coconut sugar, which boasts both coconut and caramel notes. Then some walnuts for crunch. I baked these babies for 8 minutes ‘cause I like my cookie situations on the under baked side.
People – This is the new friend making cookie. The IT Chocolate Chip Cookie. Peace can be established with this cookie. Marriages can be restored. This is the CCC which replaces all other CCC because no other cookie can deliver what this situation can. You need to stop what you’re doing and feel what I’m sayin’.
I’m going to drop my mic now.
[purerecipe]
Ingredients
- 2¼ cups All purpose flour spooned then leveled
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1/2 teaspoon cocoa powder optional
- ½ cup 1 stick Unsalted butter, room temparature
- ½ cup Coconut oil room temperature
- ½ cup Granulated sugar
- 1/4 cup Coconut Sugar
- 3/4 cup Light brown sugar tightly packed
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Finely chopped walnuts
- 1 heaping cup Sweetened flaked coconut
- 2 cups Bitter or semi sweet chocolate morsels
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line 2 cookie sheets with parchment paper and set aside.
- In a medium bowl combine the flour, baking soda, salt, and cocoa powder (if using). Mix with a fork until combined and set aside.
- In the bowl of an electric mixer fitted with a paddle attachment over medium/high speed, beat the butter, coconut oil, granulated sugar, coconut sugar, and light brown sugar until light and creamy, about 3 minutes. Add the eggs one at a time incorporating each egg fully into the butter/coconut oil/sugar mixture. Add in the vanilla extract.
- Reduce the mixer speed to low and add the flour mixture all at once and mix until moistened. You should still see bits of dry flour. Remove from mixer. Fold in the chopped walnuts, coconut flakes, and finally the chocolate chips.
- Using a small cookie scoop, portion out spoonfuls of dough onto the baking sheets, spacing them about 2" apart.
- Place in the oven and bake for 8-9 minutes (preferably 8) until the edges are a light golden brown. Remove from the oven and allow the cookies to cool on the baking sheet for about 3-4 minutes. Carefully transfer the cookies onto a wire rack and allow them to cool completely.
- Makes about 50 cookies.
- Adapted from: Poet in the Pantry
