As you can probably tell, especially if you follow me on instagram, I have become a bit obsessed with making cookies. I think because I struggled for SO long to get them right, now I’ve figured out my way around them I can’t stop, and they’re SO GOOD. I LOVE COOKIES. And these Coconut & Browned Butter Chocolate Chip Cookies miiiiiiight just be my favourite ones yet. Big claim I know, but they’re epic.
Browned butter has been my greatest discovery of 2020 I think – it adds the most amazing nutty, earthy depth of flavour to any recipe, so that combined with sweet chocolate, cookie dough and creamy coconut is a thing of heaven.
These cookies have a slight extra bite to the texture from the desiccate coconut, but they’re still perfectly soft and chewy in the middle.
I am OBSESSED. And I will be making them weekly.
Thank you so much for stopping by, I hope you enjoyed this post and feel inspired to make something delicious!
If you’re hungry for more @claudiashomekitchen is full of all things yummy!
INGREDIENTS
- 100g butter
- 50g soft brown sugar
- 100g caster sugar
- 1 egg
- 1tsp coconut extract
- 200g self raising flour
- 50g desiccated coconut
- 100g chocolate chunks
METHOD
- Preheat your oven to 190C fan and line two baking trays with baking parchment. To brown your butter, simply place the butter in a pan over a medium – high and cook until it goes a deep golden brown, it will also bubble/foam on top. Usually this takes around 8-10 minutes. Pour the melted brown butter into a cold bowl and leave until it set soft again.
- Cream together the butter and both sugars until light and fluffy, then beat in the egg and coconut extract until fully combined. Stir through the flour and desiccated coconut to form your dough, then stir in the chocolate chunks so they are evenly distributed.
- Take roughly 1tbsp of the dough per cookie and roll into balls, placing on the prepared baking trays with enough space in between each cookie to ensure there’s enough room for them to spread in the oven.
- Bake for 10-12 minutes until golden brown around the edge but still soft in the middle, looking still a little under cooked. Remember baking still happens out the oven, so they will continue to firm up and bake out of the oven, it’s better to remove them still a little under baked to ensure a soft gooey cookie. Once removed from the oven give them a bang on a surface to deflate slightly (also makes them extra chewy). Enjoy still warm or if you can be patient to let them cool that’s fine too. Store in a tight tin and they’ll keep for up to a week!
Claudia's Home Kitchen 