Enjoy the ultimate cookie experience with our soft, crunchy coconut chocolate chip cookies. Filled with rich chocolate chips and crunchy coconut flakes, these cookies satisfy all cookie cravings.
Chocolate Chip Coconut Cookies are an indulgent treat that combines the rich, creamy flavor of chocolate with the sweet, nutty flavor of coconut. A cookie with lots of chocolate chips and coconut flakes sandwiched between buttery batter. A perfect combination of rich and sweet flavors, it is a favorite with those with a sweet tooth.
Origin of the recipe
The origin of the chocolate chip coconut cookie is unknown, but it may have been inspired by other popular cookie recipes that combine chocolate and coconut. Chocolate chip cookies are a traditional American dessert created by Ruth Graves Wakefield in the 1930s. She owns Toll Her House Her Inn in Massachusetts and is credited with inventing the recipe for Chocolate Her Chips Her Cookies by adding chopped chocolate to the cookie dough. Coconut cookies, on the other hand, are a popular treat in many parts of the world and have been enjoyed for centuries. Cookie’s chocolate and coconut combination is a natural evolution of these two popular desserts.
Adjust cookie size
One of the most common questions bakers have is how to adjust cookie recipes to make different sized cookies. Whether you’re making small, bite-sized cookies or large, impressive cookies, there are a few simple steps you can follow to achieve the perfect size and texture.
It’s important to understand that cookie size affects baking time. Smaller cookies will bake faster, while larger cookies will take longer to bake. As written, this recipe makes 24 cookies using about 2 tablespoons of batter per cookie. Become. Keep an eye on baking times when sizing cookies.
cookie scoop
A cookie scoop is a handy tool used to divide cookie dough into equal-sized balls. This is a simple and efficient way to ensure that your cookies are all the same size and shape / Various sizes of cookie scoops available, from small scoops of 1 teaspoon to large scoops of 1/4 cup Yes, this allows you to choose the best size for the type of cookie you are making. A good standard size for a cookie scoop is a #40, which holds 2 tablespoons or 1 ounce of dough.
To use the cookie scoop, fill the scoop with cookie dough and use your thumb to push the dough into the scoop. Then release the dough onto the baking sheet by pressing the lever or pushing the dough out with your thumb. This will give you a perfectly round, even ball of dough that is ready to bake. Cookie scoops can also be used to portion other types of dough such as muffin batter and cupcake batter for consistent results.
Enjoy the ultimate cookie experience with our soft, crunchy coconut chocolate chip cookies. Filled with rich chocolate chips and crunchy coconut flakes, these cookies satisfy all cookie cravings.
material
- 1 cup salted butter softened
- 1 cup brown sugar tightly packed
- 1/2 cup white sugar
- 2 big egg
- 2 tea spoon vanilla extract
- 1 tea spoon baking soda
- 1/2 tea spoon salt
- 2 1/2 cup all purpose flour
- 1 1/2 cup milk chocolate chips
- 1/2 cup sweetened coconut flakes
instructions
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Preheat oven to 350 degrees. Lightly grease 2 baking sheets with nonstick cooking spray or parchment paper.
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Using a hand mixer in a large bowl, beat butter, brown sugar, and white sugar until creamy, about 2 minutes. Add eggs and vanilla, and beat until smooth.
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Add baking soda, salt and cake flour and mix until the dough comes together. Mix chocolate chips and coconut with a spoon.
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Take 2 tablespoons of dough and use your hands to quickly shape dough balls and place them on the prepared cookie sheet.12 cookies per pan.This recipe makes 24 cookies.
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Bake in preheated oven for 10-12 minutes, until golden brown. Do not overcook.
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Remove pan from oven and allow cookies to cool on pan for 3-5 minutes, then transfer to wire rack to cool completely. When cooled, store in an airtight container.
Note
freezer instructions
This cookie dough can be easily frozen. For best results, shape into a ball and freeze on a baking sheet. Once frozen, transfer to resealable plastic freezer bags for long-term storage up to 3 months. When you’re ready to bake, place the cookie dough on a baking sheet and let it thaw while the oven is preheating. Bake for about 12-15 minutes.
Store completely cooled cookies in an airtight container. Cookies stay fresh for 3-5 days.
Serving: 1cookie | | calorie: 238kcal | | carbohydrates: 32g | | protein: 3g | | obesity: 11g | | saturated fat: 7g | | Polyunsaturated fat: 0.4g | | Monounsaturated fat: 2g | | Trans fat: 0.3g | | cholesterol: 38mg | | sodium: 176mg | | potassium: 41mg | | fiber: 1g | | sugar: twenty oneg | | Vitamin A: 284IU | | Vitamin C: 0.1mg | | calcium: 28mg | | iron: 1mg
