Wednesday, December 12, 2012

brown butter toasted coconut and almond chocolate chip cookies

Brown butter toasted coconut and almond chocolate chip cookies.
What a mouthful....literally.
(har. har.)

Okay, okay.  So, these really aren't traditional cookies.
They aren't chewy or crisp...they are crumbly, a bit.  But, still thick and delicious.
But, even if you aren't into that, they are still worth it.
These are packed with flavor.
Every ingredient is bumped up in the flavor department.
And then all mixed together to create something amazing.

Hope you enjoy!

Brown Butter Toasted Coconut and Almond Chocolate Chip Cookies
Makes around 2 dozen cookies
Adapted from Joy the Baker!
1 cup (2 sticks) unsalted butter, melted and browned to about 3/4 cup butter
1 cup sugar
3/4 cup brown sugar
1 tablespoon vanilla 
2 1/2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt 
1 large egg
1 large egg yolk
1/4 cup toasted coconut...unsweetened or sweetened
1 cup dark chocolate chips
1/2 - 1 cup toasted almond slices, slivers, or chunks

Preheat your oven to 350*.  Line two baking sheets with parchment paper.  
In a medium bowl, whisk together flour, baking soda and salt.  Set aside.

In the bowl of an electric stand mixer, fitted with a paddle attachment, beat sugars and browned butter for about 2 minutes.  It won't look "creamed", like a normal cookie but that's just fine.

Add the egg and egg yolk and beat on medium speed for 2 minutes.  Now, the mixture should look smooth.  Add vanilla and beat.

With mixer on low speed, add the dry ingredients.  Beat until just incorporated.  

Remove the bowl from the mixer and use a spatula to fold in the toasted coconut and chocolate chips.  Dough will be thick and coarse.

Cookies can be baked immediately, or the dough can be left in the refrigerator to chill for 30 minutes.
Spoon balls by the tablespoonful onto the prepared baking sheets.  Bake for 10 to 12 minutes, until golden brown but still slightly soft in the center.  Remove from the oven.  Allow the cookies to cool on the pan for 5 minutes, before removing to a wire rack to cool completely.


  1. I made this this weekend, but my dough was much more crumbly than yours. It was like a shortbread that you would roll up in saran wrap, chill, slice, and bake. I had to squish all of the raw to "roll" each cookie. You encounter this at all? I followed the recipe exactly.

  2. is very crumbly and coarse. I wouldn't have called it a shortbread...but I had to squish a bit. Better luck next time? Hope you still enjoyed!


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