Save to Pinterest Soft and chewy chocolate chip cookies with bursts of rich chocolate balanced by toasted coconut and a finale of flaky sea salt have become my secret weapon for every bake sale and rainy afternoon pick-me-up. This recipe is all about delivering classic comfort with just enough of a twist to keep everyone reaching for one more.
These cookies won over my picky youngest the first time I brought them fresh from the oven and they have become our non-negotiable movie night treat.
Ingredients
- Unsalted butter: Soft butter gives a tender texture and creamy base Choose high quality for best flavor
- Brown sugar: Contributes to the cookie’s chewy texture Use dark or light as preferred
- Granulated sugar: Adds a crisp edge and balances moisture
- Large eggs: Binds everything and provides richness Opt for the freshest eggs available
- Vanilla extract: Brings complexity Real vanilla makes a difference
- All purpose flour: Ensures structure for that classic cookie shape Use fresh flour for best results
- Baking soda: Provides lift and softness Make sure it is fresh for proper rise
- Salt: A pinch in the dough enhances flavors Do not skip it
- Chocolate chips: Semisweet or bittersweet chips melt perfectly Go for quality chocolate for better pools
- Toasted coconut flakes: Toasting brings out deep flavor Unsweetened coconut works best here
- Sea salt flakes: For topping Adds crunch and an irresistible savory pop Look for flaky salt over table salt when possible
Instructions
- Prep the Oven and Sheets:
- Heat oven to the right temperature for even baking and line your pans with parchment. This keeps the cookies from spreading too much and ensures easy removal.
- Cream the Butter and Sugars:
- Whip the butter until fluffy and light to create a pillowy cookie base. Really take time—about three minutes—mixing until fully creamed. This step makes a noticeable difference in your final texture.
- Add Eggs and Vanilla:
- Beat in eggs one at a time allowing each to fully incorporate before adding the next. Pour in vanilla so its aroma threads through the dough. Mix until everything looks smooth.
- Combine Dry Ingredients:
- In a separate bowl whisk together flour baking soda and salt. Whisking helps evenly distribute leavening and salt so your cookies bake up evenly.
- Incorporate Dry to Wet:
- Gradually add dry ingredients into the butter mixture Work slowly so you avoid overmixing Trace circular motions with your spatula just until combined
- Fold in Chocolate Chips and Toasted Coconut:
- With a gentle hand scoop in chocolate chips and coconut flakes. Folding preserves air in the dough and avoids breaking apart the chocolate.
- Shape and Salt:
- Scoop dough into even mounds on prepared pans. Before baking sprinkle each dough ball with a pinch of sea salt to form glistening salty tops after baking that everyone notices.
- Bake to Perfection:
- Slide cookies into the oven and bake until edges are set and just turning golden around ten to twelve minutes. The centers should look just slightly underbaked for the chewiest results.
Save to Pinterest Kids love helping with the salt sprinkle step. For me the star is the toasted coconut The way it toasts up and plays off the melty chocolate is pure magic I remember making these with my daughter for her class and every parent asked for the recipe
Storage Tips
Store cooled cookies in an airtight container at room temperature for up to four days A slice of bread in the container keeps them soft If you want to make the dough ahead you can refrigerate it overnight which gives the cookies even richer flavor
Ingredient Substitutions
Try swapping half the chocolate chips for chopped dark chocolate for bigger gooey pockets No coconut on hand Use chopped pecans or walnuts for crunch If you only have salted butter reduce or omit the added salt in the recipe
Serving Suggestions
These cookies shine served warm but they hold up beautifully in lunchboxes Pair them with vanilla ice cream for an easy dessert sandwich I often stack them on a pretty plate and finish with extra coconut for special occasions
Cultural Context
Chocolate chip cookies are an American classic Thought to have been created in the 1930s by Ruth Wakefield at the Toll House Inn they embody home comfort The coconut and sea salt twist keeps things familiar while adding a modern vibe
Seasonal Adaptations
Top with extra toasted coconut in summer for a beachy feel Sprinkle a hint of cinnamon in fall for added warmth Serve with peppermint ice cream in winter for a fresh touch
Success Stories
My neighbor made these with her grandkids and told me it was the most fun they had baking together all year Another friend swapped in dark chocolate chunks and now it is her go-to potluck recipe
Freezer Meal Conversion
You can portion the dough onto trays then freeze until solid Package the frozen dough balls in bags and bake fresh from the freezer just add a minute or two to the bake time
Save to Pinterest I learned the hard way that underbaking just slightly really is the secret to chewy middles The sprinkle of sea salt really is not optional if you want that wow factor—do not be shy with it
Common Recipe Questions
- → What gives these cookies their chewy texture?
The combination of brown sugar and proper creaming of butter creates a chewy, soft texture in the cookies.
- → Why should I chill the dough before baking?
Chilling the dough allows flavors to develop and results in a thicker, richer cookie with better texture.
- → How does toasted coconut affect the flavor?
Toasted coconut adds a nutty, slightly sweet crunch that pairs perfectly with the chocolate chips.
- → Can I substitute other types of chocolate chips?
Yes, feel free to use dark, milk, or white chocolate chips to suit your taste preferences.
- → What does the sea salt topping do?
A sprinkle of sea salt enhances the sweetness and brings out the rich flavors of the chocolate and coconut.