I hope y’all have had a tasty Cookie Friday and are well into enjoying a beautiful June weekend.
Confession: the other day I bought a 30oz. bag of my favorite chocolate chips – uh oh, UH OH!
In order to prevent myself from the dangerous act of devouring the massive bag, handful by handful, I put them to better use by baking a batch of birthday cookies for a friend.
Browned Butter Toasted Coconut Chocolate Chip Cookies
- 1 c. unsalted butter, melted & browned to ~3/4 c. butter
- 1 c. granulated sugar
- 3/4 c. brown sugar
- 1 T pure vanilla extract
- 2 1/2 c. all-purpose flour
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 1 large egg + 1 large egg yolk
- 1/4 c. unsweetened coconut, toasted
- 1 c. dark chocolate chips
See Joy The Baker’s recipe for specific instructions.
I made these with my burley biceps (wearing my running skirt after a challenging workout, no less); though I think using an electric stand mixer – as Joy used – would produce much better results. The dough is too stiff to thoroughly mix by hand – I got an arm workout! – and thus, the cookies have a slightly grainy texture (as you may notice in the photos).
Saying the cookies taste buttery is an understatement – they’re almost shortbread like. I was a tad disappointed with how my “gourmet” browned butter cookies turned out, but they definitely deserve a second chance with the help of pink KitchenAid mixer.
On that note, I’m sugared out.