With candy chocolate and chewy flaked coconut studding a browned butter dough, these cookies are the grownup model of Woman Scouts Samoas—and so they’re accessible year-round! Browned butter contributes to each a nutty depth of taste and a chewy texture by decreasing the quantity of liquid in your batter. For an excellent deeper, well-rounded taste, you’ll be able to refrigerate your dough in a single day or for as much as 3 days.
Browned Butter-Coconut-Chocolate Chip Cookies
Makes about 24 massive cookies
- 1 cup (227 grams) unsalted butter
- ¼ cup (56 grams) virgin coconut oil
- ¾ cup (150 grams) granulated sugar
- ¾ cup (165 grams) firmly packed gentle brown sugar
- 1 massive egg (50 grams), room temperature
- 1 massive egg yolk (19 grams), room temperature
- 2 teaspoons (8 grams) vanilla extract
- 2¾ cups (344 grams) all-purpose flour
- 1¼ teaspoons (6 grams) baking powder
- 1 teaspoon kosher salt
- ¼ teaspoon baking soda
- 1⅔ cups (283 grams) 48% cacao semisweet chocolate chips*
- 1 cup (84 grams) sweetened flaked coconut
- Garnish: flaked sea salt
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In a light-colored medium saucepan, soften butter over medium-high warmth. Prepare dinner, stirring continuously, till milk solids have turned a deep amber coloration and butter is aromatic, 8 to 10 minutes. Pour right into a shallow heatproof dish, and let cool at room temperature till solidified.
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Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
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Within the bowl of a stand mixer fitted with the paddle attachment, beat solidified browned butter (about 170 grams), coconut oil, and sugars at medium velocity till fluffy, 2 to three minutes, stopping to scrape paddle and backside and sides of bowl. Add egg and egg yolk, one after the other, beating properly after every addition. Beat in vanilla.
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In a medium bowl, whisk collectively flour, baking powder, kosher salt, and baking soda. With mixer on low velocity, regularly add flour combination to butter combination, beating simply till mixed. Stir in chocolate chips and coconut.
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Utilizing a 3-tablespoon spring-loaded scoop, scoop dough (about 52 grams every), and place 3 inches aside on ready pans. Utilizing the palm of your hand, barely flatten dough balls.
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Bake till golden brown, 12 to fifteen minutes, rotating pans midway by baking. Garnish with sea salt, if desired. Let cool on pans for five minutes. Take away from pans, and let cool utterly on wire racks. Retailer in an hermetic container for as much as 3 days.
Word: Browned butter might be made a number of days forward and refrigerated. Let it soften (61°F/16°C to 65°F/18°C) earlier than utilizing.
