Ok, I do realize everyone has their own opinions about what makes a good chocolate chip cookie, but these are the best to me – and I have been working on this recipe a long time. They have browned butter in them and only brown sugar. They are fat and chewy. And, they have a secret ingredient that no one will ever know is there unless you tell them – coconut – just a little. This is not a coconut cookie. In fact, there is only one third of a cup of coconut in the whole recipe. It gives the cookies another flavor dimension and a little extra chew, but it is basically unrecognizable. I have on occasion gotten a whole flake that made it obvious, but that is really very rare.
While I’m talking about secret ingredients, and since I have a friend that is severely allergic to coconut, I do have to throw out there that you do have to be careful with secret ingredients.
The Best Chocolate Chip Cookies
- 1 cup plus 3 Tbsps. unsalted butter
- 1½ cups dark brown sugar
- 1 egg
- 1 egg yolk
- 2 tsps. vanilla
- 1 tsp. baking soda
- 1½ tsps. salt
- 21/4 cups all-purpose flour
- 1/3 cup flaked coconut
- 1 cup semi-sweet chocolate chips (or more to taste)
- In a medium saucepan over medium heat, cook butter until browned. Set aside until just warm.
- Preheat oven to 350 degrees.
- Line two large cookie sheets with parchment.
- Mix together butter and sugar with an electric mixer.
- Add egg, egg yolk, and vanilla and mix until well combined.
- Add salt and baking soda and mix for one minute.
- Add flour and mix until well combined.
- Mix coconut and chocolate chips.
- Using a cookie scoop, drop by rounded scoops onto prepared cookie sheets. Do not flatten.
- Bake for approximately 10 minutes or until golden brown and almost set. I bake mine one sheet at a time.