Coconut Milk Chocolate Chunk Cookies
Soft, chewy, and slightly sweeter than my classic chocolate chip cookies with coconut because these use milk chocolate! If you love chocolate and coconut, try this sweeter take on the classic combo.
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
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
Tips
- Always weigh ingredients for the best results.
- 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 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 3 months. Place in an airtight container before freezing.
- Gluten Free – Replace the all purpose flour with 240 grams (1 ½ cups plus 1 tablespoon) gluten free flour blend.
- High Altitude – Bake at 375°F for 10 to 12 minutes or until the edges are golden brown and the cookies are set in the middle.
Nutrition
Calories: 229kcalCarbohydrates: 28gProtein: 3gFat: 13gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 32mgSodium: 148mgPotassium: 90mgFiber: 2gSugar: 16gVitamin A: 183IUVitamin C: 0.1mgCalcium: 14mgIron: 1mg
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