Coconut Chocolate Chip Cookies with Brown Butter
These coconut cookies with chocolate chips are taken to the next level by adding brown butter and a sprinkle of sea salt.
Ingredients
- 1¼ cup plain flour
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon corn starch
- 1 stick unsalted butter, melted and browned
- 1 teaspoon vanilla
- ¾ cup brown sugar
- 1 egg
- ½ cup semi-sweet chocolate morsels
- ¾ cup coconut
- 1 teaspoon coarse sea salt
Instructions
- Stir together in medium bowl, flour, baking powder, salt and cornstarch.
- In small skillet (preferably light colored), melt butter and then cook over medium heat, until a golden brown color. Remove from heat immediately.
- Pour browned butter in a large bowl. Add sugar and vanilla and mix well.
- Add egg and mix well.
- Add dry ingredients and mix until well combined. This will be a stiff dough.
- Stir in chocolate morsels and coconut.
- Chill the dough for approximately 30 minutes.
- Scoop out with measuring tablespoon, mounding slightly and place mounds onto cookie sheet lined with parchment paper or silicone sheet.
- If desired, press 2 or 3 more morsels onto top of cookie.
- Bake at 375 degrees for 12 minutes.
- Remove from pan and immediately sprinkle lightly with sea salt.
- Cool on pan 3 to 4 minutes and then move to cooling rack.
Notes
- Chilling the dough prevents excessive spreading of cookies.
- Use a room temperature egg if possible. If you lack time to let it sit out the egg can be placed in a bowl of warm water for about 10 minutes.
- Cookies will keep tightly covered for 5 days and can be frozen (tightly covered) for up to 3 months.
Nutrition
Calories: 99kcalCarbohydrates: 10gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 17mgSodium: 166mgPotassium: 45mgFiber: 1gSugar: 8gVitamin A: 129IUVitamin C: 1mgCalcium: 16mgIron: 1mg
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