Chocolate Chip Cookies Get Fancy
C was at home, and after losing thirty-five straight games of battleship, felt the need to prove she had some sort of talent. So, like any good baker, she searched for the most complicated cookie recipe she could find. This recipe , from Joy the Baker, fit the bill; browned butter, toasted coconut, chocolate…sounded perfect.
It. So. Was.
These are without a doubt, the best variation of Chocolate Chip cookies C has ever had. The browned butter, which wasn’t that difficult to make, (although you can read about her worries while making it HERE ), added a lot in flavor, and the coconut was crunchy and sweet, without being overwhelming.
These cookies are a bit sophisticated, so we wouldn’t recommend them for kids, but everyone C fed them to was very happy with the cookies. Her brother, especially could not stop eating them.
One word of warning: bake these directly. C, after making (and eating) a couple batches, decided to give the poor oven a break (or herself a nice, sugar-coma induced nap) and put the dough in the fridge. It stiffened and crumbled. She tried, utterly heartbroken, to resurrect the dough, and managed a couple more batches, but they lacked a lot of the amazing taste of the first batches. We think the coconut may have soaked up the lovely, lovely brown butter.
In short. DO NOT REFRIGERATED THE DOUGH! YOU WILL CRY TEARS OF AGONY AND REGRET AT LOSING OUT ON EATING SOME OF THESE COOKIES.
Browned Butter Coconut Cookies
Preheat oven to 350 F
1 cup (2 sticks) unsalted butter, melted and browned to about 3/4 cup butter (Advice on browned butter, click HERE)
1 cup granulated sugar
3/4 cup brown sugar
1 tablespoon pure vanilla extract
2 ½ cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 large egg yolk
½ cup toasted coconut See here for how to.
1 ½ cup dark chocolate chunks
Melt butter in a medium saucepan over medium heat, stirring constantly until browned. Remove browned butter from oven, pour into heatsafe bowl. Click HERE for more advice.
In a medium bowl, whisk together flour, baking soda and salt. Set aside.
Pour granulated and brown sugar into a large bowl. Add the brown butter and beat together, using a mixer, on medium speed, for about 2 minutes. The sugar may still look grainy, but it should smell heavenly.
Add the egg and egg yolk and beat on medium speed for 3 minutes, until its silky smooth. Add vanilla extract and beat for about a minute or until evenly mixed.
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.
Bake cookies immediately. 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.
C 6/5. Seriously. Fresh out of the oven. These will make your life better. And fatter. But mainly better.
K 3/5 (although she doesn’t like coconut, and ate one of the aforementioned ‘frozen dough’ cookies)