Get the Recipe: Easy Coconut Chocolate Chip Cookies (No Stand Mixer Required!)
Coconut lovers, this one's for you! These easy coconut chocolate chip cookies come together with just a spatula and are loaded with shredded coconut and Valrhona Hukambi 53% chocolate fèves.
Ingredients
- 1 ⅔ cups (7.5 ounces or 213 grams) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- ½ cup (1 stick or 4 ounces or 113 grams) unsalted butter, melted and cooled slightly
- ¾ cup tightly packed (5.65 ounces or 160 grams) light OR dark brown sugar
- ¼ cup (1.75 ounces or 50 grams) granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 ⅓ cups (8 ounces or 227 grams) Valrhona Hukambi 53% Ombre Chocolate Fèves
- 1 cup (2.75 ounces or 78 grams) sweetened OR unsweetened shredded coconut, plus more for garnish
Equipment
- a (3-Tablespoon) cookie dough scoop
Instructions
- Prep the oven and baking pan. Position a rack in the center of the oven and preheat the oven to 350°F. Line two half sheet pans with parchment paper.
- Mix the dry ingredients. In a small bowl, whisk together the flour, baking soda, baking powder, and kosher salt.
- Mix the butter, sugars, egg, and extract. In a medium bowl, use a rubber spatula to mix together the butter and sugars until moistened, about 1 minute. Add the egg and vanilla extract and mix until combined.
- Add the dry ingredients, chocolate, and coconut. Gradually mix in the dry ingredients until just combined. Add the chocolate all at once and mix until the chocolate is evenly distributed throughout, about 1 minute. Add the coconut all at once and mix until evenly distributed throughout, about 1 minute.
- Assemble the cookies. Use a 3-Tablespoon cookie dough scoop to portion the cookie dough into balls, placing them at least 3 inches apart on the prepared sheet pans. Garnish each cookie dough ball with a sprinkling of shredded coconut.
- Bake the cookies. Bake one pan at a time for 10 minutes, or until the edges have set but the centers are still gooey.Cool the cookies on the pan on a wire rack for 20 minutes, or until the edges and bottoms of the cookies have set and feel firm to the touch.Repeat with the remaining cookie dough.
- Serve and store. Serve warm or at room temperature. The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.
Notes
- To save myself some clean up, I melt the butter in the bowl I’m planning to make the cookie dough in. Specifically: I use a small bowl to mix the dry ingredients. Then, I use the microwave to melt the butter in a medium bowl big enough to mix the dough in, add the sugars, egg, and extract, then the dry ingredients and chocolate. As a result, I only need two bowls for this recipe!
- When prepping ingredients, I also melt the butter first. That way, it has time to cool while I prep the rest of the ingredients. Doing so ensures your butter isn’t too hot and won’t scramble the egg when you add it to the dough!
- Be mindful when melting the butter for these cookies! You don’t want the butter to sizzle, crackle, or pop. I like to chop it up into 1-inch cubes then melt it in a small sauce pot over medium-low heat. Be sure to stir the butter constantly as it melts to help prevent it from overheating.
- If your dough seems too soft to scoop, don’t panic! It’s likely that the butter was still too hot when you combined it with the rest of the ingredients. Simply pop the bowl of cookie dough in the refrigerator for 10 to 15 minutes to firm the dough up.
- Want your cookies to look *EXACTLY* like mine, with a signature puddle of melted chocolate skimmed across each surface? Easy! Simply reserve a fève or a ½- to 1-inch piece of chopped chocolate for each cookie. Place on top of each cookie dough ball before baking. The chocolate will melt into the puddles you see on top of each cookie!
- I like to bake the cookies one pan at a time. I find that doing so makes the best cookies, ensuring that none of them have overly burnt bottoms or raw centers. However, to save time, you can bake two sheet pans at a time. Position a rack in the upper-third position of the oven, and a second one in the lower-third position of the oven. Bake a pan on each rack, swapping their positions half way through the Bake Time.
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