Browned butter. Toasted coconut. Coarse sea salt. Gooey bittersweet chocolate. Are you in?
Created for the 4th Annual Great Food Blogger Cookie Swap, these cookies are a toasted, browned and salty twist on the basicl chocolate chip cookie. If you haven’t heard of the Food Blogger Cookie Swap before, it’s an annual event hosted by Love & Olive Oil and The Little Kitchen in which bloggers make and send each other cookies. Partnered with the Cookies for Kids Cancer Organization, it’s a fun event that also raises funds. Win, win.
Speaking of good, the cookies I received this year were ON POINT. Lots and lots of chocolate. From Jenn of Girl on the Range, I received some crunchy/soft chocolate cookies that featured chocolate chips and nuts…couldn’t stop eating these! Ka Ning from Wok, Paper, Scissors sent double fudgey cookies with dried cherries that were like a truffle+cookie combined. Yuuum. I also received a buttery shortbread cookie that was topped with chocolate and pretzels from Lauren of Kale & Cookie Dough. All three cookies were amazing!
Salted Coconut Chocolate Chip Cookies2
1/2 sticks of butter
1 1/4 cup brown sugar
1/2 cup granulated sugar
1/2 tbs. vanilla extract
2 1/2 cups of flour, sifted
14 oz. sweetened flake coconut
10 oz. bitter sweet chocolate chips
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1. In a small sauce pan, add 2 sticks of butter and turn to medium heat. Allow the butter to fully melt and come to a low boil. Stirring frequently, allow the butter to cook and become a light brown color. This will take about 7-10 minutes. Once the butter is a light amber, transfer all the butter (including the browned bits) into a small bowl and place in the fridge.
2. Heat oven to 350 degrees. Place coconut on a cookie sheet, and let bake for approximately 10 minutes, or until the coconut begins to brown. Stir, and let cook for another few minutes. Once the majority of the coconut is a toasty color, remove and set aside.
3. In a bowl, sift together the flour, baking soda, baking powder and salt. Add toasted coconut and stir to combine.
4. In a separate bowl, add sugars. Add the browned butter, which should be slightly cooled. Beat together butter and sugar until creamy. Add 1/2 stick of butter and continue to mix until fluffy.
5. Add eggs, one at a time, stirring in between each addition. Add vanilla extract and blend until fully incorporated.
6. Slowly add dry ingredients. Once fully combined, add chocolate chips. Let dough chill in the fridge for at least 30 minutes.
7. Preheat oven to 375 degrees. Drop dough by the tablespoonful onto cookie sheet and sprinkle lightly with sea salt. Allow to bake for 12-15 minutes, or until the edges have browned.
8. Let cool for 5 minutes on baking sheets then transfer to a wire rack to cool completely. If desired, sprinkle a little more sea salt while still warm. Enjoy!