Coconut Milk Chocolate Chunk Cookies
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Big flakes of coconut are paired with chunks of milk chocolate in a soft and chewy cookie. I finish these Coconut Milk Chocolate Chunk Cookies with a sprinkle of fine shredded coconut.
If you love chocolate and coconut as much I do, be sure to check out some of my other favorite recipes like my Coconut Chocolate Chip Cookies, Dark Chocolate Coconut Squares, or my Chocolate Coconut Loaf Cake.
Table of Contents
If you love my Dad's Coconut Chocolate Chip Cookie recipe from my book, Cookies for Everyone, then you will love this one! It's the same recipe but with milk chocolate instead of semi sweet. Funny, I created that cookie recipe for my dad, hence the name. And I bring him cookies every time we visit, but the last time I brought cookies he poo poo'd them and asked for milk chocolate!
Over twenty years of me making those cookies for my dad, and one day he just up and decided milk chocolate was what he wanted. So, I'm visiting him this week, and of course, I had to indulge him! These soft and chewy cookies combine creamy milk chocolate with sweet coconut for a delicious cookie that takes regular chocolate chip to the next level.
Why You'll Love This Recipe
Soft and Chewy: These Coconut Milk Chocolate Chunk Cookies are classic soft and chewy cookies that are perfect for dipping in milk. There’s nothing better than classic soft and chewy cookies!
No Chill Time: These cookies don’t require any chill time, yet they still result in an incredibly soft and chewy cookie with a little crisp around the edges.
Milk Chocolate: If you prefer milk chocolate over semi sweet or dark, then you will love these Coconut milk Chocolate Chunk Cookies! Milk chocolate is a little smoother and a little sweeter and it pairs very well with the coconut.
Ingredients
- Butter: I use Organic Valley Salted Butter. You can use unsalted butter too, just add 1/4 teaspoon of salt to the dough.
- Cane Sugar: I use organic cane sugar.
- Dark Brown Sugar: These cookies use organic dark brown sugar, which provides a darker flavor that pairs really well with the milk chocolate.
- Vanilla Extract: My favorite is Simply Organic.
- Eggs: I use organic large eggs. Using eggs that are too small can result in dry cookies, eggs that are too large can result in flattened cookies.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Coconut: I use two kinds of coconut here, organic unsweetened wide flake coconut and unsweetened fine shredded coconut.
- Baking Soda: You'll need baking soda for this recipe. I use baking soda because there is an acid and these are cookies. Check out my post the Difference Between Baking Soda and Baking Powder.
- Salt: I use a fine sea salt.
- Milk Chocolate: I chop up organic milk chocolate bars for big chunks of milk chocolate in every bite.
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Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
- Baking Sheets: You'll need two half sheet pans to bake the cookies.
- Parchment Paper: I always use Kana nontoxic parchment paper as I think cookies bake best with it.
Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
Add the eggs, flour, wide flake coconut, sea salt, and baking soda and mix on low to combine. Add the milk chocolate chunks and mix to combine completely.
Step 3
Using your hands, form the dough into 18 balls and place on the prepared baking sheets.
Bake for 11 to 13 minutes or until the edges are golden brown the cookies are set in the middle. If adding fine shredded coconut, I added this on 2 minutes before they were done. If you add it on before they go into the oven, the coconut will be toasted. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Baker's Tips
- Make sure your butter is soft. The best way to soften butter is at room temperature, naturally! So, try to plan ahead and remove butter from the fridge before you plan to make cookies. If you have to microwave it, only do 10 second intervals per half cup, even if you have to do multiple intervals. This prevents it from melting pockets of butter.
- I chopped milk chocolate bars into little chunks because that’s just what I had. But, you could also buy milk chocolate chunks as well.
- I used wide flake coconut inside the cookies, and I sprinkled a little fine shredded coconut on top during the last few minutes of baking. The fine shredded coconut is optional, as I just wanted it to look like that on top. You could omit it completely or you could add it onto the dough balls, but if you do that, it will be toasted since it will bake longer. Totally up to you!
- Be sure to store these in an airtight container so they retain their soft and chewy texture. I also like to keep that in the fridge as it makes them last longer, just let them come to room temperature before eating.
- You can also store these in the freezer for up to a month. Place in an airtight container before freezing.
FAQ's
Yes! I provide a simple adjustment for making this recipe gluten free. I even link the flour that it was tested with. If you are using another gluten free flour blend, I highly recommend using the weight measurement for the best results.
Yes, if you want a toasted coconut on top, then feel free to add the fine shredded coconut on top of the cookie dough and it will toast up and be delicious!
These Coconut Milk Chocolate Chunk Cookies are soft and chewy, so they need to be stored in an airtight container.
Craving More?
Coconut Milk Chocolate Chunk Cookies
Ingredients
- 113 grams salted butter (softened)
- 85 grams cane sugar
- 85 grams dark brown sugar (packed)
- 1 teaspoon vanilla extract
- 2 large eggs
- 226 grams all purpose flour
- 85 grams unsweetened wide flake coconut
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
- 226 grams milk chocolate (chopped)
- unsweetened fine shredded coconut (for topping)
Instructions
- Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
- Add the eggs, flour, wide flake coconut, sea salt, and baking soda and mix on low to combine. Add the milk chocolate chunks and mix to combine completely.
- Using your hands, form the dough into 18 balls and place on the prepared baking sheets.
- Bake for 11 to 13 minutes or until the edges are golden brown the cookies are set in the middle. If adding fine shredded coconut, I added this on 2 minutes before they were done. If you add it on before they go into the oven, the coconut will be toasted.
- Allow to cool completely on the baking sheets. Store in an airtight container for up to 7 days.
Video
Notes
Nutrition
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