Toffee Coconut Chocolate Chippers

Toasty, nutty, and sweet, this recipe uses toffee, browned butter and toasted coconut to elevate classic chocolate chip cookies.

Course Dessert

Cuisine American

Keyword browned butter, chocolate chip, coconut, cookie, toffee

Prep Time 35

Cook Time 9

Servings

Calories 166kcal

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.

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.