BROWN BUTTER TOASTED COCONUT CHOCOLATE CHIP COOKIES
Steps:
- Place a rack in the center and upper third of the oven and preheat to 350 degrees F. Line two baking sheets with parchment paper. On one baking sheet, spread out shredded coconut. Toast coconut for about 6 minutes, until browned and fragrant. Remove from the oven, place in a small bowl and let cool. Melt butter in a medium saucepan over medium heat. The butter will begin to foam and crackle. That's a great sign. That means that the water is evaporating from the butter. Once the crackling subsides, keep an eye on the butter. The butter solids will begin to brown. You'll smell the butter as it browns. Once well browned, immediately remove the butter from the flame and place in a small bowl. Removing the butter from the pan will ensure that it doesn't continue to cook and burn in the hot pan. Allow the butter to cool for a few moments. In a medium bowl, whisk together flour, baking soda and salt. Set aside. In the bowl of an electric stand mixer, fitted with a paddle attachment, measure granulated and brown sugar. Add the brown butter and beat together, on medium speed, for about 2 minutes. The sugar may still look grainy. That's ok. Add the egg and egg yolk and beat on medium speed for 2 minutes. The mixture should become silky smooth. Add vanilla extract and beat. With mixer on low speed, add the dry ingredients. Beat until just incorporated. Remove the bowl from the mixer and use a spatula to fold in the toasted coconut and chocolate chips. Dough will be thick. Cookies can be baked immediately, or the dough can be left in the refrigerator to chill for 30 minutes. Spoon balls by the tablespoonful onto the prepared baking sheets. Bake for 10 to 12 minutes, until golden brown but still slightly soft in the center. Remove from the oven. Allow the cookies to cool on the pan for 5 minutes, before removing to a wire rack to cool completely.
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Evelyn Torres
[email protected]I'm not sure what I did wrong, but these cookies were a complete disaster.
Ibrahem ahmed Gaming
[email protected]I followed the recipe exactly and the cookies turned out flat and dry.
fahad Deeqsi
[email protected]These cookies are a little too sweet for my taste, but I'm sure my kids will love them.
Kareena logan
[email protected]I had to make a couple of substitutions because I didn't have all of the ingredients on hand, but the cookies still turned out great.
Adebayo Fetuga
[email protected]These cookies are a little time-consuming to make, but they're definitely worth the effort.
Shannel Shiks
[email protected]I love that these cookies are made with all natural ingredients. I feel good about giving them to my family.
Yaman Khan
[email protected]These cookies are the perfect combination of chewy and crispy.
Caleb Dixkens
[email protected]I've never made cookies with browned butter before, but I'm definitely going to be doing it again. It adds so much flavor.
Arefin Al Sohan
[email protected]These cookies are so easy to make and they're always a crowd-pleaser.
Rajan Chhadiyal
[email protected]I'm not a huge fan of coconut, but I loved these cookies. The browned butter and chocolate chips really balanced out the coconut flavor.
Tanzeem Jutt
[email protected]I made these cookies for a bake sale and they sold out in minutes! They were a huge hit.
Raj Danuwar
[email protected]These cookies are the best! I love the combination of browned butter, toasted coconut, and chocolate chips.
Rock King Online TV
[email protected]I've made these cookies several times now and they're always a favorite. They're so easy to make and they always turn out perfectly.
EMELYN O VLOGS
[email protected]These cookies were a hit at my party! Everyone loved them.
Glitch
[email protected]Just made these cookies and they're amazing! The browned butter gives them such a rich flavor and the toasted coconut and chocolate chips are the perfect complements.