Creamy coconut flavors loaded in a classic chocolate chip cookie. These cookies are light and fluffy to eat. They taste so good filled with coconut flavor which pairs well with all kinds of chocolate!
The inspiration...
I love adding different mix-ins to my cookies to see how it changes the texture and flavor of the cookie. I wanted to add a lot of texture to these classic chocolate chip cookies so I mixed in shredded coconut, walnuts, and sweetened condensed milk. These cookies are chewy, coconutty, and creamy with the perfect amount of crunch.
These cookies are super sweet and while they may not look as delicious as a classic chocolate chip cookie they are filled with flavor. If you are bored of a classic chocolate chip cookie and want to try something fun, check out these cookies. Also, these cookies are easy to make in a short amount of time so they are great to make on any day you are craving a cookie. I tend to make these cookies at night when I am craving a quick treat after a light meal.
The creamy coconut batter...
This batter will be more wet than normal so it is important to refrigerate that dough before baking. This prevents the cookies from spreading out too thin and allows them to puff up to form a glorious cookie!
The sweetened condensed milk adds a lot of sweetness to the cookie dough so I like to use unsweetened coconut flakes. The flakes balance out the sweetness of the cookie very well.
These cookies will last a week in an air-tight container. You can also store the cookie dough in the fridge to bake a fresh batch each night. That is my favorite way to use cookie dough. I never make a full batch of cookies in one sitting because I like extra fresh dough for a later date.
Coconut Cream Chocolate Chip Cookies
Serving size: 20 cookies
Total Time: 1 hour and 30 minutes
1 cup butter
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 1/4 cups of all-purpose flour
1 cup unsweetened coconut, shredded
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
1/4 cup walnuts, chopped
1 cup sweetened condensed milk
Step 1: In a medium saucepan, brown 1/2 cup of butter. Melt the butter in the saucepan on medium heat and let the butter boil. You will see foam rise to the top while the butter boils. Keep stirring the butter until you see brown flakes in the pot. Once you see a few brown flakes in the butter, remove them from heat and pour the butter into a small bowl. Let the butter cool in the fridge for 15 minutes.
Step 2: In a standing mixer with a paddle attachment, whip 1/2 cup of butter and brown sugar for about 2 minutes or until combined. Mix in the cooled brown butter.
Step 3: Add in the eggs and vanilla and whip on medium speed until combined, about 3 minutes.
Step 4: Mix in the flour, baking powder, salt, cinnamon, and nutmeg. Mix the dry ingredients until cookie dough fully forms.
Step 5: Fold in the coconut, walnuts, white, and semi-sweet chocolate chips. Once all the mix-ins are evenly distributed, pour in the sweetened condensed milk. Lightly mix in the condensed milk. You want to still see the swirls of the thick milk in the dough. Refrigerate dough for 30 minutes.
Step 6: Preheat the oven to 350 degrees. Prepare a baking sheet with parchment paper. Scoop 2 tablespoons of cookie dough for each cookie and bake for 10 minutes. The cookies should puff up and be light in color when they are fully baked.
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