Go Back
Browned Butter Coconut Chocolate Chip Cookies | halfbakedharvest.com #cookies #chocolate #dessert #brownbutter
Print Recipe
4.28 from 188 votes

Browned Butter Coconut Chocolate Chip Cookies

These cookies are the perfect way to start off your weekend. Browned butter, toasted coconut, chocolate chips, chocolate chunks, and flaky sea salt. Delicious and easy, no wasting precious summertime hours here!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins

Ingredients

Instructions

  • 1. Add the butter to a skillet set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and transfer the butter to a mixing bowl, let cool until it's room temp and no longer a liquid.
    2. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
    3. To the mixing bowl, add the brown sugar and granulated sugar, beat until combined. Beat in the eggs and vanilla, beating until creamy. Add the flour, and baking soda, beating until combined. Stir in the the chocolate chips and toasted coconut.
    4. Roll the dough into tablespoon size balls and place 3 inches apart on the prepared baking sheet. Press 1-2 chocolate chunks into each dough ball. Sprinkle with salt, if desired.
    5. Transfer to the oven and bake for 8-11 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and let the cookies cool 5 minutes on the baking sheet. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.

Notes

*Dough can be made 3 days ahead and kept in the fridge. Bring to room temp before baking.