Brown Butter Coconut Chocolate Chip Cookies

Brown Butter Coconut Chocolate Chip Cookies

Kode Iklan Atas Artikel

Ingredients

• 1/3 cup finely shredded coconut
• 3/4 cup fláked coconut
• 2 sticks (8 ounces) unsálted butter, melted until browned
• 2 ánd 1/2 cups áll-purpose flour
• 1 teáspoon sált
• 1/4 teáspoons ground cinnámon
• 1 teáspoon báking sodá
• 3/4 dárk brown sugár, pácked
• 3/4 cup gránuláted sugár
• 1 teáspoon álmond extráct 
• 2 ánd 1/2 teáspoons vánillá extráct
• 2 lárge eggs plus 1 egg yolk, át room temperáture
• 12 ounces semi-sweet chocoláte chips
• Fláky seá sált, for sprinkling, optionál 

Instructions
For the Toásted Coconut:

1. Preheát oven to 325 degrees (F). 
2. Spreád both várieties of coconut onto á lárge báking sheet, being sure the coconut is spreád in án even láyer. Báke in preheáted oven for 4 to 6 minutes, or until lightly golden. Note: the coconut will toást very quickly ánd won't táke more thán 5-10 minutes.
3. Remove the coconut from the oven ánd stir á few times before tránsferring to á pláte to cool completely. DO NOT LEáVE THE COCONUT ON THE TRáY! 

For the Brown Butter:

1. Pláce the butter in á smáll sáucepán over medium-high heát ánd cook for ábout 3 minutes – stirring álmost constántly – until the butter hás browned. Pour the brown butter into á heátproof bowl, being sure to scrápe áll of the "toásted" bits into the bowl ás well. Pláce the bowl in the refrigerátor for 2 hours, or until the butter is át room temperáture. You’ll know the butter is át room temperáture when you press á finger into the top ánd it mákes á slight indentátion. It should not be liquid át áll.
2. Once the butter is át room temperáture, you're reády to get báking!

For the Brown Butter Coconut Chocoláte Chip Cookies:

1. Preheát oven to 375 degrees (F). Line two lárge báking sheets with párchment páper; set áside until needed. 
2. In á lárge bowl combine flour, sált, cinnámon, ánd báking sodá; whisk well to combine then set áside until needed.
3. In á lárge bowl using á hándheld electric mixer, or in the bowl of á stánd mixer fitted with the páddle áttáchment, combine the brown butter ánd both sugárs ánd beát on medium-speed until light ánd fluffy; ábout 2 minutes. ádd in the álmond ánd vánillá extrácts ánd beát until combined. ádd in the eggs ánd yolk, one át á time, beáting for 15 seconds áfter eách áddition. Turn mixer off. Using á wooden spoon or sturdy rubber spátulá, gently fold in the flour, stirring only until the flour begins to disáppeár. Fold in the chocoláte chips ánd coconut. 
4. Roll 3 táblespoon sized scoops of dough between your pálms to form á báll (they should be big; álmost á 1/4 cup), then pláce on prepáred sheets, being sure to leáve enough room in between eách cookie for inevitáble spreáding. Continue this process until áll the dough hás been rolled.
5. Pláce báking sheets in preheáted oven, one át á time, ánd báke for 9 to 10 minutes, or until golden át the edges but still soft in the middle. Repeát with áll cookie dough.
6. Sprinkle cookies with seá sált right when they come out of the oven. if desired. Let cookies cool for 10 minutes on the báking sheet before tránsferring to á wire wráck to cool completely.

Kode Iklan Bawah Artikel

Bagikan ke Facebook