Chocolate chip cookies are an absolute staple in the baking world but if we’re being realistic they can get a little boring after a while. Luckily there are plenty of ways to change up chocolate chip cookies while still maintaining that chewy-on-the-inside crispy-on-the-outside texture and more importantly plenty of rich chocolatey goodness. Take this chewy coconut chocolate chip cookie recipe for example — recipe creator Milena Manolova proves that you can improve on a classic while maintaining a look flavor and comfort level that the whole family can enjoy.
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Chewy Chocolate Chip Cookies With Coconut
As Manolova describes “These chewy coconut chocolate chip cookies are the perfect combination of classic chocolate chip cookies with a hint of tropical coconut.” She also points out that the coconut adds an extra level of chewiness to the cookies something that makes them a little more texturally interesting than your typical baked good. And don’t worry you’ll still get that classic soft crunchy cookie texture regardless of the addition of coconut as Manolova tells us “The edges are crispy and the center is soft and chewy.” With the unique use of bread flour instead of all-purpose flour (we’ll talk more about that later) these cookies are different enough to change up your baking routine but familiar enough to still give you that cozy feeling when you eat one (or two or three).
The ingredient list for these cookies is pretty familiar with a few surprises. To start you’ll need softened unsalted butter turbinado sugar granulated sugar eggs and vanilla extract. Then you’ll need bread flour salt baking powder shredded coconut and chocolate chips. “I think any type of chocolate would work here” says Manolova. “In addition to the semisweet chocolate used in this recipe I think white chocolate would also work really well with the coconut flavor.”
Place the butter turbinado and granulated sugar in a stand mixer fitted with a flat beater and beat on medium speed until light and fluffy about 3 minutes.
