This chocolate chip cookie recipe is a classic indulgence that everyone loves. The combination of bittersweet chocolate chunks and shredded coconut adds a unique flavor and texture to the cookies. The recipe also includes a mixture of flour and whole whole wheat flour. These cookies are perfect for any occasion with friends and family. You can make the cookie dough ahead of time, freeze it, and bake the cookies when you’re short on time. These cookies are perfect for any occasion, whether a cozy family night in or a potluck with friends and family.
Make Ahead
- Chill cookie dough for 30 minutes; roll it into balls. Place them on a rimmed baking sheet lined with parchment paper or a silicone sheet.
- When frozen, transfer them to a freezer bag or container. Cookie dough will keep well for up to 3 months.
- When ready to bake, Put frozen cookie dough on a heavy cookie sheet, cover it, and leave it out on a counter for half an hour to let the dough thaw. Bake as directed in the recipe.
Ultimate Chocolate Chip Cookies
Indulge in the ultimate chocolate chip cookies that are loaded with bittersweet chocolate chunks and shredded coconut. The unique mixture of flours gives these cookies a crispy texture on the outside while keeping them soft and chewy on the inside. You won't be able to resist this delectable treat!
Equipment
- 1 small mixing bowl
- 1 large mixing bowl
- 1 whisk, small or medium size
- 1 spatula
- 1 silicone dough spatula
- 1 stand mixer or hand mixer
Ingredients
- 2 cups all-purpose flour
- ½ cup whole wheat flour
- 1 teas baking soda
- 1 teas salt
- 1 cup unsalted butter
- 1 cup dark brown sugar, firmly packed
- ½ cup granulated sugar
- 2 medium eggs beaten
- 2 8 oz bar bittersweet chocolate, roughly chopped
- ⅓ cup shredded coconut
- 1½ teas vanilla extract
OPTIONAL
- 1 cup chopped pecans or walnuts
TIP : When cookies are done, leave them on the cookie sheet for ten minutes to cool. This techniques will make the cookies crisp and chewy.
Instructions
- Preheat oven to 375 degrees.
- Whisk together flour, whole wheat flour, baking soda and salt in a small bowl. Set aside
- In a separate bowl, cream butter and sugars with an electric mixer. Stop mixer at intervals to scrape the mixture down from the side of the bowl with a dough spatula. Beat until creamy. It should have a consistent light, airy texture throughout the mixture.
- Add beaten eggs to the mixture and beat until combined.
- Add the flour mixture to the butter mixture. Add chopped chocolate, shredded coconut and vanilla. Mix until chocolate and coconut are mixed evenly throughout the batter.
- Chill dough in the refrigerator for half an hour. If you want to freeze the batter or bake half and freeze the rest, follow the freezing instructions in the recipe notes.
- Use a small l scoop to fill with batter and place on a heavy, ungreased cookie sheet. Place in oven. Bake for 10-12 minutes. Cookies are done when the edges turn golden brown.
- Take cookies out of the oven and sprinkle lightly with Fleur de Sel.
- Place cookies on a baking rack to cool.
Tried this recipe?Let us know how it was!
