Toffee Coconut Chocolate Chippers
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.
Ingredients
- 1 cup coconut sweetened flaked, toasted
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup dark brown sugar
- 6 tablespoon butter unsalted, browned and cooled
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract or emulsion
- 1 egg large
- 1 cup Heath toffee bits
- 1 cup chocolate chips bittersweet
Instructions
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl and set aside.
- In the bowl of a stand mixer beat the egg and brown sugar until pale, smooth and thick.
- Continue to beat while drizzling in the browned butter (make sure you scrape all the browned bits into the bowl).
- Beat in the vanilla and coconut extracts.
- Slowly stir in the dry ingredients until just combined.
- Mix in the toasted coconut, toffee bits and chocolate chips.
- Refrigerate the dough for at least 3 hours or over night.
- Line a baking sheet with parchment paper or a silicone mat.
- Drop 1 1/2 to 2 tbsp of dough about 2 inches apart on the prepared baking sheet and bake at 350 degrees for 7-9 minutes or until cookies start to brown around the edges.
- Cool the cookies on the pan for a few minutes before removing to a wire rack to cool completely.
About The Author
