Coconut Chocolate Chip Cookies

Coconut Chocolate Chip Cookies

Chocolate chip cookies with a burst of coconut flavor? Yes please! Soft, chewy, ooey gooey and easy to make. It doesn’t get any better than that!

I’m sure I’ve mentioned before that I’m a HUGE fan of coconut.

If I haven’t mentioned it or you forgot, allow me to remind you again. Hi, my name is Jamie and I love coconut. “Hiiiiii, Jamieeeeeee” 

I also love chocolate chip cookies. So why not bring BOTH worlds together and make the perfect marriage of cookies!!

I adapted my chocolate chip cookie recipe (which is a crowd favorite in my circle!) and made these with a few modifications.

Let’s just say it was a hit!

Everyone who tried them were raving about the amazing coconut flavor!

The secret is in using unsweetened coconut flakes and a touch of coconut extract which is you don’t have in your kitchen, you can grab it here.

Can't wait to make these DELICIOUS Coconut Chocolate Chip Cookies! #asassyspoonClick To Tweet

Don’t you just LOVE the smell of freshly baked cookies in your house?! Sigh. Love.

You should totally try making these at home. Promise you won’t regret it!

 

Chocolate chip cookies with a burst of coconut flavor? Yes please! Soft, chewy, ooey gooey and easy to make. It doesn't get any better than that!
Print
Coconut Chocolate Chip Cookies
Prep Time
2 hr
Cook Time
10 mins
Total Time
2 hr 10 mins
 

Chocolate chip cookies with a burst of coconut flavor? Yes please! Soft, chewy, ooey gooey and easy to make. It doesn't get any better than that!

Servings: 24 cookies
Author: Jamie Silva
Ingredients
  • 2 sticks unsalted butter room temperature
  • 1/4 cup granulated sugar
  • 1 1/2 cup dark brown sugar packed
  • 2 large eggs
  • 2 teaspoons coconut extract
  • 1/2 cup unsweetened coconut flakes
  • 2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup chocolate chips mix of dark and semi-sweet
Instructions
  1. Using a mixer, cream butter and sugar together for a few minutes. Add eggs, one at a time, mixing well after each addition. Stir in the coconut extract and coconut flakes. Add flour, baking soda, baking powder and salt. Mix until well combined but do NOT over mix. Fold in chocolate chips.
  2. Using a cookie scoop, scoop dough and form into 1" balls. Place on a baking sheet and refrigerate the dough balls for, at least, 2 hours (the longer, the better). You can freeze any leftover dough for future use.
  3. When ready to bake, remove dough from freezer. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and place dough balls on baking sheet.
  4. Bake for about 10-11 minutes until the edges are golden brown. It's ok if they are a little on the raw side, they will continue to bake as they cool. Remove from oven, sprinkle lightly with sea salt and serve warm. Enjoy!

I hope you make it and LOVE it!

If you’ve made this or any other recipe, tag me on Instagram with #asassyspoon or comment below. I’d love to hear from you! Get a FREE weekly meal planner printable plus my go-to meal prep tips by clicking here!

Thank you for being here! <3


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Chocolate chip cookies with a burst of coconut flavor? Yes please! Soft, chewy, ooey gooey and easy to make. It doesn't get any better than that!

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