A new favorite chocolate chip cookie, even for my dad who usually doesn't like desserts with coconut in them. These just have the most delicious flavor - and the extra crunch of coconut is delicious with the massive amount of chocolate chips. I love using a variety of different sorts of dark chocolate chips in these. Yum! I feel like these look a little darker in the pictures than they do in real life, but really you can make them lighter or darker depending on how crispy or soft you prefer your cookies. Enjoy!
Cream the following:
Then add and mix lightly:
In a separate bowl, mix together: (you want to mix gluten-free flours with xanthan gum before adding it to the wet ingredients, so you don’t get clumping)
Fold in:
Drop 1 Tbsp-sized scoops of cookie dough onto parchment-lined baking pans.
Fresh out of the oven - these ones were maybe a little darker than I typically aim for, but you can get an idea of how they end up. They generally don't spread as much as normal cookies because they're so full of chocolate chips. If you want them to spread a little more, add an extra dash of vanilla extract or water.
Fresh out of the oven! These ones had a little less chips and extra dash of vanilla.
Delicious Chocolate-Packed Coconut Chocolate Chip Cookies
Makes ~36 small cookies.
Preheat oven to 350 F. Line cookie sheets with parchment paper.
Cream the following:
½ cup butter
¾ cup light brown sugar
Then add and mix lightly:
½ tsp vanilla extract
2 eggs (I recommend 2 small eggs, or 1 egg and 1 egg yolk)
In a separate bowl, mix together: (you want to mix gluten-free flours with xanthan gum before adding it to the wet ingredients, so you don’t get clumping)
¾ cup brown rice flour
1/4 cup tapioca starch
2 Tbsp potato starch
2 Tbsp potato starch
½ tsp xanthan gum
½ tsp baking soda
½ tsp salt
Add dry ingredients to wet ingredients, mix just until combined.
Fold in:
1 - 2 cup chocolate chips (mixture of milk, semi-sweet, dark, and extra-dark chips - the more the merrier as far as I'm concerned when we're talking chocolate chip cookies!)
½ cup unsweetened flaked coconut (you can use sweetened flaked coconut, but it's not needed)
Drop 1 Tbsp-sized scoops of cookie dough onto parchment-lined baking pans.
My five year old LOVES helping me bake. She scooped about half the cookies herself!
Ready to bake!
Bake cookies 7-9 minutes at 350 F, until nicely browned. For a crispier cookie, you can cook them a minute or two longer.
Remove from oven, let cool a few minutes on pan before removing to wire rack to cool.
Enjoy!
Literally 15 minute after we filled the cooling rack with cookies. Everyone keeps searching for the cookies with the most chocolate chips. Ha!
Packed with so many extra chocolate chips they were basically chocolate held together with a little cookie. They were yummy!
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