Coconut Chocolate Chip Cookies
Coconut and chocolate make the perfect combo! These Coconut Chocolate Chip Cookies are perfectly baked and loaded with chocolate chips and shredded coconut.
- ½ cup Unsalted butter
- ½ cup Sugar
- ½ cup Brown sugar
- 1 teaspoon Vanilla
- 1 Eggs
- 1 ¾ cup Flour
- ½ teaspoon Baking soda
- ¾ teaspoon Baking powder
- ½ teaspoon Salt
- 12 oz Chocolate chips
- ¾ cup Coconut flakes (divided)
Cream together butter and sugar. Once creamed together add your vanilla and eggs.
In a separate bowl whisk together flour, baking soda, baking powder, and salt. Slowly mix and add this to the creamed butter and sugar. Mix until well combined.
Fold in chocolate chips and ½ cup coconut flakes. Allow to chill for 1-2 hours in fridge.
Preheat the oven to 375 degrees F. Prepare a cooking sheet parchment paper or non-stick cooking spray.
Spoon and roll out unto a prepared cookie sheet. Top the cookies with the remaining coconut flakes. Allow to cook for 7-8 minutes. Remove and leave on pan to cook for 2-3 more minutes. Remove and allow to cool on a rack. ENJOY!
Don't Over-Bake: It's important to not overbake your cookies. When you remove your cookie, they might not look done but they will continue to cook on the pan.
Don't Over-Mix: Over mix your cookies they could come out of the oven flat. Make sure to mix until just combined.
Freezing Cookie Dough: I love making extra cookie dough to freeze for later. All you need to do is roll them into balls and then freeze them.
Place them on a sheet pan and into the freezer. This way they all freeze individually without getting stuck together.
Once they are frozen you can place them all in a large freezer bag together.
Baking Frozen Cookie Dough: Start by removing the cookie dough from your freezer.
Take out the cookie dough balls from the baggy and place them on a baking dish to thaw.
Once the cookie dough is back to room temperature you can bake them according to the directions.