Coconut Chocolate Chunk Cookies. {sigh} I love cookies. They love me. It’s really just a match made in heaven. This is take two for these cookies on Becky Bakes. They are so good that they deserve a little extra attention. And I was craving them, yet again. You can find the original, sans coconut, version here. Now, in no particular order, here are the things I love about this cookie recipe:
- They are super soft and chewy.
- You can use your kitchen scale to measure the ingredients. I wish every recipe could be measured by weight. It’s so quick and easy!
- They have coconut…and chocolate. I love chocolate. I may have mentioned…
- They are super soft and chewy (this one bears repeating).
- I find it impossible to restrain myself around them.
What I don’t love about this cookie:
- I find it impossible to restrain myself around them.
| Coconut Chocolate Chunk Cookies |
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Ingredients
- 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
- 1 2/3 cups (8 1/2 ounces) bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 2 1/2 sticks (1 1/4 cups) unsalted butter
- 1 1/4 cups (10 ounces) light brown sugar
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 8 oz. chopped chocolate (milk, semi-sweet, dark…pick your fave!)
- 1 1/2 cups shredded coconut
Instructions
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
- Add eggs, one at a time, mixing well after each addition.
- Stir in the vanilla.
- Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate chunks and coconut in and incorporate them.
- Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
- When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie.
- Bake until golden brown but still soft, 13 to16 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
{ 9 comments… read them below or add one }
Yum!! Two questions: (1) when you say “bread flour” do you just mean all purpose flour? (2) Should the shredded coconut be sweetened or unsweetened?
Hi MH! This recipe does call for bread flour which has a higher protein content than AP flour. David Leite, the original creator of this recipe, came up with the ratio of cake flour to bread flour. I believe the purpose of the bread flour is to give the cookies more structure where as the cake flour provides the tenderness. If you wanted to make them without one of these flours I would recommend replacing BOTH flours with all-purpose. Though everyone should try the original recipe at least once to see how amazing it is:-)
I used sweetened coconut but you could certainly use unsweetened.
Let me know what you think of the cookies!
I just made this dough. I also added some macadamia nuts for a little extra texture. What is killing me is that I am pregnant and can’t eat the raw cookie dough! I can’t wait to bake them later!!! I am a fan of the plain chocolate chip recipe sans coconut, but these sound fabulous! Thanks for the recipe!
Ooh, these look like a perfect cookie. I can already feel my restraint going out the window
Thanks Anna! Yes, I’ve been wanting to make these again but I don’t dare right now.
is it really only 8 oz of chocolate? i made your bakery style cookies (several times!) and i remember way
more chocolate, as a matter of fact, i think i actually used less than the recipe.
should i go with the 8 oz? thanks!
Hi Kim! I had two 4 oz. chocolate bars on hand when I made these so that is what I used:-) It worked out O.K. since there was the addition of coconut too. You could easily up the chocolate to 12 oz. though! It’s hard to have too much chocolate;-)
thanks!
oh, and i made the lemon brownies last night…insane! they were so good.
and so easy! i couldn’t believe it. i don’t like lemon bars or lemon pie, really nothing lemon, but
i made them for my parents and had one and they were perfect. loved them!
The lemon brownies are delish, glad you liked them Kim!