Coconut Chocolate Chip Cookies (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
1 cup butter
02 -
1¾ cups light brown sugar
03 -
1 egg
04 -
1 egg yolk
05 -
2 teaspoons vanilla
→ Dry Ingredients
06 -
2½ cups all-purpose flour
07 -
1 cup old fashioned rolled oats
08 -
½ teaspoon baking soda
09 -
½ teaspoon kosher salt
10 -
¼ teaspoon cinnamon
11 -
¾ cup white chocolate chips
12 -
¾ cup semi-sweet chocolate chips
13 -
1 cup coconut
→ Gluten-Free Alternative
14 -
1¾ cups brown rice flour
15 -
½ cup tapioca starch
16 -
¼ cup potato starch
17 -
1 teaspoon xanthan gum
# Instructions:
01 -
Preheat the oven to 325°F.
02 -
In a large saucepan, melt the butter over medium heat. Once melted, remove from heat and add brown sugar. Stir until well incorporated and mostly smooth. Let the mixture cool for a few minutes.
03 -
While the butter mixture cools, mix together the dry ingredients (flour, oats, baking soda, kosher salt, and cinnamon) and set aside.
04 -
Whisk together the egg, egg yolk, and vanilla. Add this to the cooled butter and sugar mixture, stirring to combine.
05 -
Gradually add the dry ingredients to the wet mixture in three stages, stirring to combine.
06 -
Allow the mixture to cool completely before adding the white and semi-sweet chocolate chips, along with the coconut. Stir well to distribute evenly.
07 -
Scoop the dough onto a parchment-lined baking sheet. Roll each portion into a ball and press down lightly to flatten.
08 -
Bake for 10-12 minutes. Allow to cool on the baking sheet for 1-2 minutes before transferring to a wire rack.
# Notes:
01 -
Ensure the dough is cooled completely before mixing in the chocolate chips to avoid melting.