Chewy Chocolate Chip Coconut Cookies

Chewy Chocolate Chip Coconut Cookies

Rich buttery chocolate chip coconut cookies with crispy edges and a chewy center. These delicious cookies will become a household favorite! 

Course Dessert, Snack

Cuisine American

Prep Time 10 minutes

Cook Time 8 minutes

Servings 2 dozen

Ingredients

• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 cup salted butter, softened (2 sticks)
• 1 egg
• 1/2 tsp vanilla
• 1/2 tsp coconut extract
• 2 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup shredded coconut
• 1 bag semi sweeet chocolate chips (2 cups)

Instructions

1. 1. Heat oven to 375 degrees F. 

   2. In a large bowl, beat both sugars, butter, vanilla, coconut extract, and egg with an electric mixer or kitchen aid on medium speed. Stir in flour, baking soda, and salt till dough is stiff. Stir in shredded coconut and chocolate chips. 

   3. Drop dough in 1-1.5 inch balls over an ungreased cookie sheet. I like mine a bit larger so I go with 1.5 inch dough balls. Flatten a bit with the palm of your hand. 

   4. Bake 8 minutes or until light brown on edges (soft center). Cool 1 minute on cookie sheet, and 2 more minutes on a wire rack. 

Recipe Notes

I LIKE MY COOKIES ON THE FLAT SIDE SO THIS RECIPE USES A TOUCH LESS FLOUR.  IF YOU LIKE YOUR COOKIES A LITTLE MORE ON THE ROUDED SIDE, TRY ADDING 1/4 CUP FLOUR TO THE RECIPE. 

chocolate chip Cookie

• 1/3 cup shortening (use the sticks)
• 1/3 cup butter
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 egg
• 1 tsp vanilla

Beat on medium speed in mixer for at least three mins until light and fluffy

Add 1-2 cups chocolate chips (my very favorite are Guittard, but Ghirardelli works too)

Mix into dough

In a separate bowl, combine

• 1 1/2 cups flour
• 1 tsp baking soda
• 1 tsp salt

Mix into the dough until just combined.

For best results, refrigerate for a bit until dough is cold and stiff.

Cook at 350ºF for 10 mins, or until just lightly browned on top.

These are amazing fresh out of the oven, saved for later, or frozen and eaten straight out of the freezer.

BROOKIES {BROWNIE + CHOCOLATE CHIP COOKIES}

yield: 4 dozen cookies

PREP TIME: 25 MINS

 

COOK TIME: 8-10 MINS

INGREDIENTS:

BROWNIE COOKIE BATTER:

• 10 tablespoons butter, softened
• 2/3 cup lightly packed brown sugar (5 ounces)
• 2/3 cup granulated sugar (5 ounces)
• 1 large egg
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 1/4 cups plus 3 tablespoons flour (7.25 ounces)
• 1/2 cup unsweetened natural cocoa powder (1.5 ounces)
• 1 teaspoon baking soda
• 1/4 teaspoon salt

CHOCOLATE CHIP COOKIE BATTER:

• 10 tablespoons butter, softened
• 2/3 cup granulated sugar (5 ounces)
• 2/3 cup light brown sugar (5 ounces)
• 1 teaspoon vanilla
• 1 large egg
• 1 large egg yolk
• 2 cups plus 2 tablespoons all-purpose flour (about 10.75 ounces)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cup chocolate chips (mini size preferred)

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Line baking sheets with silpat liners or parchment paper. Set aside.
2. For the brownie cookie batter, in a medium bowl with a handheld electric mixer (or in the bowl of an electric stand mixer), beat the butter, granulated sugar and brown sugar together until smooth and creamy, 1-2 minutes. Add the egg, yolk and vanilla and beat the mixture for 2-3 minutes until light in color.
3. In a separate small bowl, whisk together the flour, cocoa, soda and salt. Add the dry ingredients to the batter and mix until combined. Cover and refrigerate while making the chocolate chip cookie batter.
4. For the chocolate chip cookie batter, in the bowl of an electric stand mixer or with a handheld electric mixer, cream together the butter, granulated sugar, and brown sugar until smooth, 1-2 minutes.
5. Blend in the egg, egg yolk and vanilla, mixing for 2-3 minutes until the batter is very light in color. In a separate small bowl (you can use the same one as the brownie batter dry ingredients), whisk together the flour, baking soda, and salt. Add the dry ingredients to the batter with the chocolate chips and mix until no dry streaks remain and the chocolate chips are evenly distributed.
6. Portion both sets of dough into about 4 dozen equal pieces; they will be small teaspoon or so sized balls (if you want to be super precise, I weigh about .5 ounce balls for the brownie batter and .65 ounce balls for the chocolate chip cookie batter).
7. Grabbing one chocolate chip cookie ball and one brownie batter ball, press them together and use your hands to gently form into a cookie shape, flattening and turning to smooth the edges and form a flattish but still thick cookie shape; they’ll spread out while baking. See the simple picture tutorial below the recipe, if needed.
8. Bake the cookies on the prepared baking sheets for 8-10 minutes. Don’t overbake or they will be dry and crunchy – underbake just slightly for a soft, chewy texture. It’s ok if the chocolate side crackles just a bit. Remove from the oven and let the cookies cool on the pan for 1-2 minutes before scooping onto a cooling rack to cool completely.

NOTES:

As mentioned in the post above, I have completely revamped this recipe to make it foolproof thanks to many of you leaving feedback that the cookies weren’t turning out right. I have also added weight measurements for those that like to be ultra-precise (let’s start a support group together, shall we?). The cookies are still soft, chewy and completely delicious and dare I say even better than the first iteration of the recipe. Thanks for your patience and for all your comments to help me troubleshoot the recipe.

A note about measuring the dry ingredients – if you aren’t using a scale to weigh the ingredients, measure with a light hand. I fluff the flour before scooping and leveling the cup but you may want to spoon in the flour/cocoa powder and leveling off that way. It doesn’t take much flour to get five ounces in a cup which is what I use as my general standard and what I go by when developing a recipe.

And last thing, if you generally end up with flat cookies (more flat than you want), it may be due to how you measure the flour (see the note above), overly soft butter (make sure it is just at room temperature) and/or high altitude (consider adding a tablespoon or two extra flour to the cookie doughs as that sometimes help high altitude cookie making). These cookies aren’t overly thick but they shouldn’t be super flat either – nice, soft and chewy, that’s what you are after.

CHOCOLATE CHIP COOKIES

yield: 2-3 dozen cookies

PREP TIME: 15 MINS

COOK TIME: 10-12 MINS

INGREDIENTS:

• 2 1/8 cups all-purpose flour (about 10 1/2 ounces)
• 1/2 teaspoon table salt
• 1/2 teaspoon baking soda
• 12 tablespoons (1 1/2 sticks) butter, melted and cooled slightly
• 1 cup packed light brown sugar (7 ounces)
• 1/2 cup granulated sugar (3 1/2 ounces)
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla
• 2 cups (12 ounces) semisweet or milk chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees. Make sure an oven rack is in the center of the oven.
2. In a medium bowl, combine the flour, salt, and baking soda. Set aside.
3. Either by hand or with an electric mixer, cream the butter and sugars together until well mixed. Add the egg, yolk, and vanilla. Mix well until the batter has lightened slightly in color, about 2 minutes. Add the dry ingredients and chocolate chips at the same time. Mix until all the dry ingredients are incorporated.
4. Form dough into tablespoonful-sized balls and place on parchment or silpat-lined cookie sheets. Frozen cookie dough can be stored for up to 2 months in the freezer.
5. Bake the cookies for 10-12 minutes until the edges are set and just lightly browned (keeping in mind that ovens can vary in temperature so use your best judgment). Don’t overbake or else the cookies will be tough and hard. If baking frozen cookie dough, add 1 to 2 minutes onto the baking time. Store the baked cookies in an airtight container (or baked cookies can be frozen in an airtight container for up to 2 months).

NOTES:

I’ve had great success baking these cookies at 325 degrees for 13-ish minutes or 350 degrees for about 11 minutes (each oven will vary in time). Basically, do what you have the time and patience for. I usually stick with 350 because it is easier to remember and two minutes faster. Time is money, right??

Swig Sugar Cookie

Ingredients:

1 C Butter (room temperature)

3/4 C Vegetable Oil

1 1/4 C Sugar

3/4 C Powdered Sugar

2 T Water

2 Eggs

1/2 t Baking SodaCream together Butter, Vegetable Oil, Sugars, Water, and Eggs.

Combine dry ingredients and slowly add to butter mixture.

Mix until everything is combined.  Your dough should be a little crumbly and not sticky at all.

Roll a golf ball sized ball of dough and place it on your cookie sheet

Now its time to give these babies their signature rough edge.  Put 1/4 c of sugar and a pinch of salt in a dish (this is in addition to the sugar and salt listed above.)  Stick the bottom of a glass in it.  This is going to be your cookie press.

Firmly press it into the center of your dough ball.  You want your dough to spill out over the sides of the glass.  If there is a lip its even better.

Bake at 350 for 8 minutes.  They should just barely be browning on the bottom.    Move cookies to a cooling rack.  Once they are cool put them in the fridge.

Sour Cream Frosting

1/2 cup room temperature butter

3/4 C Sour Cream

Approx 1 2lb Package of Powdered Sugar (I never use the whole thing but love having extra on hand just incase I add to much milk!)

1 t salt

1/4 C Milk

Red Food Coloring

Start by creaming together butter and sour cream and salt.  Slowly add powdered sugar.  When it gets so thick its not frosting like add a splash of milk.  Alternate this process until your frosting is the desired consistency.  Add 1 drop of red food coloring and whip on high for 1 minute.

Keep cookies in a sealed container until they are ready to serve.  The magic of a Swig Sugar Cookie is that the cookies are cold and the frosting is room temperature.  Frost right before serving (if you make them in advance and need to refrigerate the frosting make sure you give it time to warm up before serving)

1/2 t Cream of Tarter

1 t Salt

5 1/2 C Flour

Lemon Crinkles

YIELD: MAKES 2-3 DOZEN COOKIES

Note: the recipe calls for a teaspoon of lemon zest. I didn't really measure, I just grated the zest from the lemon I was using and threw it in there. My guess is it was more like 2 teaspoons.

INGREDIENTS

• 1/2 cup (8 tablespoons) butter, softened
• 1 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1 large egg
• 1 teaspoon freshly grated lemon zest
• 1 tablespoon freshly squeezed lemon juice, from about 1/2 lemon
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar

DIRECTIONS

1. Preheat oven to 350 degrees. Line rimmed baking sheets with silpat liners, parchment or lightly coat with cooking spray.
2. In a large bowl, cream butter and sugar together until light and fluffy. Add vanilla, egg, lemon zest and juice and mix well, scraping down the sides as needed. Add the dry ingredients (except the powdered sugar) and mix until just combined. Place the powdered sugar on a large plate or shallow pie dish. Roll tablespoon-size balls of dough in the powdered sugar to coat. Place on the prepared baking sheets, about 2 inches apart.
3. Bake the cookies for 9-11 minutes. The cookies will not be browned on the edges but they will have lost a bit of their shininess on top. Don't overbake! Cool the cookies on a cooling rack and store in an airtight container or eat immediately.

Chewy Coconut Lime Sugar Cookies

Chewy Coconut Lime Sugar Cookies

Source: My Baking Addiction

Ingredients:

2 3/4 cups all-purpose flour

1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup butter, softened
1 ½ cups white sugar
1 egg
½ teaspoon vanilla extract
zest of one large lime, finely minced
3 tbsp lime juice
½ cup unsweetened toasted coconut
½ cup sugar for rolling cookies

Instructions:
1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper. If you haven’t already toasted your coconut just put a layer of coconut on a cookie sheet and bake it at 350 degrees for 5-7 minutes. Watch out. It goes from white to burnt really quick if you aren’t watching closely.
2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
3. Using a mixer, beat together the butter and sugar until smooth and very fluffy.
4. Beat in egg, vanilla extract, lime juice and lime zest.
5. Gradually blend in the dry ingredients and toasted coconut.
6. Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart. I made mine too big and they ran together. These do spread quite a bit.
7. Bake 8 to 10 minutes in the preheated oven, or until lightly browned.
8. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Pumpkin Whoopie Pies

INGREDIENTS:
2 cups packed brown sugar
1 cup vegetable oil
1 1/2 cups solid pack pumpkin puree
2 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 1/2 tablespoons ground cinnamon
1/2 tablespoon ground ginger
1/2 tablespoon ground cloves
1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
3/4 cup shortening

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
2. Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well.
3. Drop dough by heaping teaspoons onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.
4. To Make Whoopie Pie Filling: Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners' sugar. Mix well then beat in the shortening and the remaining cup of confectioners' sugar. Beat until light and fluffy.

BANANA COOKIES

So simple...

Ingredients

• 4 bananas, must be very ripe!
• 1 1/2 cups oat flour
• 1/4 cup honey
• 3/4 tsp baking soda
• 1/4 cup mini semi-sweet chocolate chips
• 1/4 cup walnuts, chopped (optional)

Instructions

Put bananas in food processor until pureed. Add the rest of the ingredients and blend; batter should be very wet and not too thick. Stir in chocolate chips, and drop by tablespoons onto parchment paper-lined cookie sheet. Bake at 350F for 8-10 minutes. Enjoy!

Tips & Bonus Information

94 calories; 20g carbs; 2g fat; 59mg sodium; 10g sugar; 1g protein (1 cookie)

YIELD: 16 cookies 
PREPARATION TIME: 10 mins 
COOKING TIME: 8-10 mins 

Homemade Oreo Cookies

Cookie:

Devil's Food cake mix

2 eggs

1/2 cup vegetable oil or 3/4  c shortening

Frosting:

1/4 cup butter at room temperature

1/4 cup vegetable shortening

2 cups confectioner sugar

2 teaspoons vanilla
OR 
Cream Cheese Frosting
1 pkg (8oz) creams cheese, softened
2 1/2 c powdered sugar
OR
Middle:
1 lb. powdered sugar
1 stick of butter
8 oz. cream cheese
1 tsp. vanilla

Preheat oven to 350 degrees F. Mix cake mix, eggs, and oil. Put in spoonfuls on ungreased cookie sheet. Bake for 7-9 minutes. Place on cooling rack to cool

To make frosting: Using mixer, mix all ingredients together. Frost on cooled cookies making sandwiches.

Sugar Cookie

*Marilyn Deniker

2 cups sugar
½ cup shortening
½ cup butter
1 cup sour cream
3 eggs
1 teaspoon soda
1 teaspoon baking powder 
Cream: sugar, shortening, butter and eggs.  Add sour cream, soda and baking powder.  Add enough flour to be able to roll out, (5-8 cups) on floured surface.  Dough should be soft but not sticky. Cut and bake 325° for 8-10 minutes.  Don’t over bake; the cookies will not brown. Makes approx. 6 dozen, depending on size of cookie cutter. 

Aunt Sue's amazing sugar cookies!

1 cup margarine
1 3/4 cup sugar
Mix together.
Add:
3 beaten eggs
Mix in.
Add:
1 1/2 cups sour cream
1 tsp. vanilla
Mix in.
Add the following combined ingredients:
4 1/3 cups flour
1 tsp. nutmeg
1 1/2 tsp. salt
1 tsp. soda
3 tsp. baking powder


More flour can be added in but dough should be sticky. Chill for a few hours or overnight. Flour well to roll out. Bake at 350 till light brown on the bottom. Frost with frosting. I usually use 1/2-whole cube of butter, half of a bag or more of powdered sugar, 1 tsp. vanilla and milk to make frosting consistency. Add food coloring

Soft Sugar Cookies

• 1 1/4 cups butter, softened
• 1 1/2 cups granulated sugar
• 2 t. baking powder
• 1/2 t. salt
• 2 eggs
• 2 T. milk
• 2 t. vanilla
• 4 cups all-purpose flour

Beat butter with electric mixer until smooth. Add sugar, baking powder, and salt. Beat until combined. Beat in eggs milk, and vanilla until combined. Slowly add flour to mixer. Divide dough in half. on a lightly floured surface, roll them out thick! Cut into shapes. Bake at 375 for 6-8 minutes on ungreased cookie sheet.

Are you excited for these?!! Get excited because this is by far the most amazing sugar cookie recipe I've ever tried! For a kick add a little orange or lemon extract and grated peelings. YUMMYLICIOUS! Brooke and Irene - these are the ones I made the other day that I promised I would put on my blog. These cookies come from my favorite cookbook by Debbie Harman called "Family Dinner Cookbook". It is a must buy - everything I've made from it is delish!

Santa Claus Cookies

32 Servings

Prep: 50 min. 

Cook: 5 min.

Ingredients

      12 ounces white baking chocolate, chopped

         1 package (1 pound) Nutter Butter sandwich cookies

         Red colored sugar

         32 vanilla or white chips

        64  Mini Chips Semi-Sweet Chocolate Chips

         32 red-hot candies

Directions

      In a microwave, melt white chocolate at 70% power for 1 minute; stir.  Microwave at additional 10- to 20-second intervals, stirring until smooth.  Dip one end of each cookie into melted chocolate, allowing excess to drip off. Place on wire racks. For Santa's hat, sprinkle red sugar on top part of chocolate. Press one vanilla chip off-center on hat for pom-pom; let stand until set.  Dip other end of each cookie into melted chocolate for beard, leaving center of cookie uncovered. Place on wire racks. With a dab of melted chocolate, attach semisweet chips for eyes and a red-hot for nose. Place on waxed paper until set.