For these ultra-chewy and tender cookies, I started with the traditional chocolate chip cookie, took out some sugar and half the butter (but left enough to keep it delicious!), swapped the flours, and added oats and shredded coconut, which toast and caramelize to give the cookies an extra chewy texture.
Ingredients
Makes 2 dozen cookies
Step 1
In a medium bowl, whisk together the flour, oats, coconut, baking soda, and salt.
Step 2
In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium-high speed fluffy and yellow.
Step 3
Add the vanilla and the eggs, one at a time, beating after each addition for 30 seconds.
Step 4
Reduce the speed to medium-low and add the flour mixture in three parts, beating for about 10 seconds after each addition. Add the chocolate chips and mix until just combined.
Step 5
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or overnight. Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
Step 6
Scoop out portions of dough the size of golf balls, roll them between your palms loosely, and place them 2 inches apart on the baking sheet (you’ll need to bake the cookies in several batches). Bake for 14 minutes, or until the cookies are set around the edges. Halfway through baking, remove the pan from the oven and drop it onto a heat-safe flat surface, such as the open oven door (this deflates the cookies, creating a deliciously chewy center and crisp edges—in other words . . . perfect!). Immediately return the cookies to the oven, rotating the pan 180 degrees, and complete baking, until the center resists light pressure but is still somewhat soft.
Step 7
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Repeat to make the rest of the cookies.
Do Ahead:
Step 8
To store extra dough and make future cookie baking a breeze, roll out balls and freeze them on a cookie sheet. Once they’re set, transfer them to a resealable freezer bag or airtight container and keep them frozen for up to 3 months. Let the dough balls sit out at room temperature for 15 minutes before baking as usual.
The most important step in the whole process is one I learned from a friend of my grandmother’s named Mona Lisa—her smile is great, but her cookie trick is a national treasure that will guarantee you cookies with perfectly crisp edges and soft, chewy centers. Here’s what you need to do: take the baking sheet out of the oven halfway through baking and bang it hard on the open oven door before rotating the pan and returning it to finish baking.
The other trick is to let the dough rest in the fridge for 30 minutes or (preferably) overnight, which allows for more even cooking (the ingredients will all be the same temperature), and a rested dough will give you richer, more intensely delicious flavors.
How would you rate Chewy Coconut–Chocolate Chip Cookies ?
Leave a Review
Reviews (15)
Back to Top嗯。它们味道好,配方很容易,但是i probably won't make them again. i see the point of slamming the cookie sheet down half way through the baking process, but (and i would have to make them again to compare) i have a feeling the cookies would be just as good if you didn't. maybe better. they turned out very thin, with crispy edges and a chewy middle, as the recipe stated. my main problem with the recipe was how much they spread, and getting them off my cookie sheet. a cookie sheet i've been using forEVER, that i never have issues with. it's those crispy edges she speaks of in the recipe. they just hardened to stone, and the cookies bled into each other. i let them cool for 5 minutes with the first batch, as the recipe called for, and i couldn't get the cookies off without some serious scrapping. second batch, i cut the time in half that i waited to remove them, to see if that made a difference. it did not. like i said, the flavor is great, but not worth the elbow grease to get them off the cookie sheet.
sadiesonic
brooklyn, ny
4/9/2018
这是一个我绝对喜欢的饼干食谱manbetx苹果下载! Super simple to make, and the tip about banging the pan really works! I've made this with whole wheat pastry flour, since that's what was in the cupboard. I also use MINI chocolate chips - which seem to spread into the flattened cookies much better. Make sure to chill the dough - or the cookies spread a LOT
justmeesh
12/20/2017
These cookies are seriously awesome. I first made them because I had a bunch of coconut and wheat flour left over from another recipe that I was trying to use up. They are amazing!! So chewy and caramel-y and perfect. These will definitely be in my regular rotation.
Anonymous
Boston
7/8/2017
I've made them twice now, but only because i went to get the whole wheat flour and coconut and i don't have any other recipes for them haha. These are really simple to make, and surprisingly delicious. Freeze the rest of the dough, as they go soft quite easily after they're baked; the rested dough made quite a bit of difference in terms of flavours (much richer!) i also tried banging the tray on the open oven door haha but not sure if that did anything
teojiay
Singapore
12/19/2016
Made these following the recipe to the letter, using only a electric hand-mixer. Crispy/chewy as promised. Delicious. Though the crispness fades once they're put into an airtight container. Baked half, then froze the remaining dough-balls, zip-locking until a later date.
JustMeesh
NYC
10/31/2016
Made these following the recipe to the letter, using only a electric hand-mixer. Crispy/chewy as promised. Delicious. Though the crispness fades once they're put into an airtight container. Baked half, then froze the remaining dough-balls, zip-locking until a later date.
JustMeesh
NYC
10/31/2016
Made these following the recipe to the letter, using only a electric hand-mixer. Crispy/chewy as promised. Delicious. Though the crispness fades once they're put into an airtight container. Baked half, then froze the remaining dough-balls, zip-locking until a later date.
JustMeesh
NYC
10/31/2016
Turned out well! Chilling and dropping are important steps, don't skip those.
canook
Montreal, Canada
10/24/2016
Loved the low sugar chewy textures. Fast, simple and easy. When I rotate the cookies, I drop the pan on my kitchen island from about 6 inches or so and then throw them back into the oven. Sizewise make them 3/4 of a golf ball - 16 year member with a FULL recipe box and 1st review cause I finally decided to :-)
wirelessguru
Winston-Salem, NC
10/16/2016
Yummy! Followed recipe to the T, except that I did not have parchment paper. Greased tin foil and cut a few minutes off of baking time. Came out chewy and delicious.
brireb1
Wayne, PA
10/16/2016
Excellent, but they weren't very chewy? I made them the day before, got them in golf balls and froze them over night. Yummy though!
teojiay
Singapore
10/16/2016
I made these exactly as per directions with the addition of .5 tsp each ginger and cinnamon. The batter was amazing! Chilled an hour. Baked, with the 'pan drop' half way through. I ended up with all cookies running together to make one thin HUGE cookie. Let cool 5 mins as per directions. Cut with pizza cutter. Too squishy. I don't know what I did wrong?? BTW, uncooked batter tasted better than baked cookie. I liked it, but have others I like way more.
fastfriends12
NC
10/14/2016
Yummy!
kayaker1b
Granger, INGranger, IN
10/14/2016
I love chewy cookies! Very tasty!
cdboydston
LVLLas Vegas, Nev, Nv
10/13/2016
This recipe was so easy to make and delicious. I used sweetened coconut as that is what I had on hand and I cut the salt in 1/2 and found it a touch salty. That said, these were excellent!
chrisburnside
Québec, Canada
10/13/2016
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