Coconut Chocolate Chip Cookies

Adapted from I Heart Eating

Ready In:
20mins
Serves:
Units:

ingredients

directions

  • Line two cookie sheets with silicone baking mats or parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugars until fluffy and well-combined.
  • Beat in eggs one at a time, scraping down the sides as needed.
  • Stir in vanilla and almond extracts until incorporated.
  • In a separate medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
  • Stir in flour mixture until just incorporated.
  • Stir in coconut and chocolate chips until just combined.
  • Cover and refrigerate dough at least 3 hours (up to 24 hours). It will hold its shape better if you refrigerate it for 8-24 hours.
  • Toward the end of the chilling time, preheat oven to 350°F.
  • Drop scoops of dough onto prepared cookie sheets using a medium cookie scoop (1 ½ tablespoons).
  • Bake for 8-9 minutes. You want the edges to be just barely golden brown.
  • Remove from oven, and let cool for 5-10 minutes on the cookie sheet.
  • Transfer to wire rack to finish cooling.
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RECIPE MADE WITH LOVE BY

@Mebriella
Contributor
@Mebriella
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"Adapted from I Heart Eating"
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  1. Mebriella
    Adapted from I Heart Eating
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