Toffee Coconut Chocolate Chippers
Posted On April 7, 2024
I’m always on the look out for new cookie recipes, or new takes on classic recipes. Often times I will take those recipes and make my own little tweaks and adjustments, as was the case with this toffee and coconut riff on chocolate chip cookies back in 2013 (another relatively early addition to the website).
For these cookies, I wanted to really enhance the flavors of the additional mix-ins. Browning the butter brings more toasty, nutty and caramelized notes which play up both the toasted coconut and the toffee. The coconut extract (or emulsion) gives the coconut a bit more punch and swapping the light brown sugar for dark brown sugar gives a bit more depth to the toffee. And, of course, I couldn’t resist adding just a smidge more chocolate.
Toffee Coconut Chocolate Chippers
Toasty, nutty, and sweet, this recipe uses toffee, browned butter and toasted coconut to elevate classic chocolate chip cookies.Adapted from Two Peas and Their Pod: Toasted Coconut Toffee Chocolate Chip Cookies
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Servings: 26
Calories: 166kcal
Equipment
- mixing bowls medium and large
- electric mixer
- cookie scoop #40 or #50 (1 1/2 – 2 tbsp)
- measuring cups
- measuring spoons
- baking sheets
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ cup dark brown sugar
- 6 tablespoon butter unsalted, browned and cooled to room temperature
- 1 egg large
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract or emulsion
- 1 cup coconut unsweetened flaked, toasted
- 1 cup toffee bits
- 1 cup chocolate chips bittersweet
Instructions
- Whisk together flour, salt, baking powder, and baking soda in a medium bowl and set aside.1 cup all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt
- In the bowl of a stand mixer beat the brown sugar and browned butter until pale, fluffy.3/4 cup dark brown sugar, 6 tablespoon butter
- Add the egg and continue to beat until smooth and well combined.1 egg
- Beat in the vanilla and coconut extracts.1 teaspoon vanilla extract, 1/2 teaspoon coconut extract
- Slowly stir in the dry ingredients into the creamed mixture until just combined.
- Fold in the toasted coconut, toffee bits and chocolate chips.1 cup coconut, 1 cup toffee bits, 1 cup chocolate chips
- Refrigerate the dough for at least 3 hours or over night.
- Preheat the oven to 350° F and line two baking sheets with parchment paper or a silicone mat.
- Drop 1 1/2 to 2 tbsp of dough about 2 inches apart on the prepared baking sheets and bake for 7-9 minutes or until cookies start to brown around the edges. (To keep the cookies consistent in size and shape, I recommend using a cookie scoop)
- Cool the cookies on the pan for a few minutes before removing to a wire rack to cool completely.
Notes
- Any time I brown butter for a recipe, I like to add dry milk powder. I add 1 tbsp per 1 stick of butter to the pan with the butter and whisk it in as it melts. This increases the amount of solids that are present to get toasty, golden brown and delicious.
- Plan ahead a little bit for this recipe so your butter is browned and fully cooled and your coconut is toasted and fully cooled before you begin. The browned butter and toasted coconut can be prepared as far in advance as you’d like.
- I like to scoop the dough before chilling it, I find it is easier to scoop at that point and you still get the benefits of resting and chilling the dough before baking.
Nutrition
Serving: 1cookie | Calories: 166kcal | Carbohydrates: 21g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 102mg | Potassium: 53mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 196IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 0.4mg
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