These chocolate chip cookies are made with salted butter, bringing out the rich chocolate flavors. They’re also full of shredded coconut which adds a sweet, nutty flavor. Crisp along the edges and chewy in the middle, these are going to be your new favorite cookies!

I hate to say this, but I think these are my new favorite cookies. And I admit you can ask me again in a week when I have yet another cookie recipe and I’ll say those are my favorite. But for this week, I’m loving these salted butter coconut chocolate chip cookies.

Salted Butter Coconut Chocolate Chip Cookies

So what is this cookie with a very long name? In short, it’s a crisp yet chewy cookie full of chocolate chips and shredded coconut.

While most cookie recipes out there call for unsalted butter to control salt and water content, I’m flipping the script this time and using salted butter. Why? Because the little bit of extra salt makes these cookies taste that much more rich and delicious. It’s okay to break the rules sometimes my friends–salted butter can be your friend in baking!

With brown sugar, chocolate, nutty coconut, and crisp edges, these coconut chocolate chip cookies are so, so good.

Ingredients For Coconut Chocolate Chip Cookies

In terms of equipment, you will need two cookie sheets, such as these here (which are the exact ones I used).

For the cookies, you will need:

• One stick of salted butter, softened
• Dark brown sugar: light brown works as well, but I love the extra caramel-y flavor and color that dark brown sugar gives.
• Granulated sugar
• A large egg, also at room temperature
• Vanilla extract
• All-purpose flour
• Baking soda
• Kosher salt
• Cornstarch: the secret ingredient to tender cookies
• Pinch of cinnamon: another secret ingredient for flavorful chocolate chip cookies
• Semi-sweet or dark chocolate chips
• Shredded coconut: either sweetened or unsweetened, depending on how sweet you want the cookies to be.

How to Make Them

These coconut chocolate chip cookies are easy to make! Here is a step by step guide for you.

Step 1: Start by creaming the butter and two sugars together in a mixer until they are light and fluffy. To get the best results here, start the first 15-20 seconds on low speed to begin bringing the ingredients together. Then, turn up the speed and whip the butter and sugar together until it is light and fluffy, pausing to scrape along the sides of the bowl if needed to ensure everything gets whipped together evenly. What you’re doing here is incorporating a lot of air and wrapping the fat around the sugar. It’ll help give your cookies rise and a tender crumb.

Step 2: Add the egg and vanilla to your butter/sugar and beat them in until your mixture is creamy. Make sure the egg is at room temperature, as it will both incorporate better and prevent your fats from splitting.

Step 3: Combine the flour, cornstarch, baking soda, salt, and pinch of cinnamon in a separate bowl to blend them together. Then add this to the bowl of your mixer. Fold everything together on low speed until the flour is just combined. Lastly, fold in the chocolate chips and shredded coconut.

Step 4: Chill the dough! I recommend chilling the dough for at least 30 minutes. You can also let it chill overnight. This helps the flavors marinate together and prevents the cookies from spreading too much while baking. Read this article from King Arthur Flour about why it’s important to chill cookie dough!

Step 5: When you’re ready to bake, preheat the oven to 350 degrees F, and line two cookie sheets with parchment paper. Scoop 1.5 tablespoon rounds of cookie dough onto the sheets, making sure to spread them at least 2 inches apart. I used this cookie dough scoop from OXO. Bake the cookies for 12-14 minutes, or until the edges look golden brown.

Step 6: Let the cookies rest for 5-10 minutes on the cookie sheets, before transferring the to wire racks to cool completely. And yes, you can eat a warm cookie, just make sure it gets to cool for at least 5-10 minutes first so they can set and you don’t burn yourself.

How to Store Leftovers

Store cookies in an airtight container on the counter for up to 5 days. You can also freeze uncooked balls of cookie dough for up to 3 months.

Did You Make This Recipe?

If so, I’d love to hear from you! Feel free to add a comment, rating, or take a picture and share it with me on Instagram @toppedwithhoney. Looking forward to seeing your chewy, chocolatey cookies!