Browned Butter Toasted Coconut Chocolate Chip Cookies

12 Apr

I just thought you all should know, that as I’m writing this, I am also using this recumbent bike apparatus thingy jig my parents gave to me. There’s no need to get on a bike and out into the real world; I can bike ride from the privacy of my own home!

Actually it is kind of a work out. I think I’m pushing on it too hard and it keeps flying into the wall and I end up banging my knee on the desk. But if I want to maintain my girlish figure after eating all these cookies then I must persevere.

The past couple of days I seem to be baking. A lot. But when people ask me how I spent my day, I can say “I baked cookies.” And for them that’s a satisfactory answer. They don’t need to know I spent an hour baking cookies and then the rest of my afternoon watching Income Property on HGTV so I can check out the hot contractor guy. Because that totally didn’t happen.

My toasted coconut quickly turned brown so best you keep a watchful eye on yours. But I was distracted! Not by hot contractor guy but by this…

What’s that mysterious liquid I’m asking you to put into your cookes? No it’s not beef broth but it’s browned butter! I have never made browned butter before and I was a tad scared.

I guess the whole process takes less than ten minutes. After the butter melts, it starts fizzing and foaming and crackling. Make sure you stir it! I probably could’ve let it go a little long, but like I said, I got scared. There ends up being some brown bits on the bottom of the pan and some that also settle to the bottom of the measuring cup but leave those behind.

This cookie dough is thick and awesome. Of course I sampled it. The almost carmalized buttery taste kicks you right in the mouth. They should put this cookie dough into ice cream.

OH! Side note…so my mom says to me the other day, “is Naomi the only one who leaves comments on your blog?” Well obviously the answer is yes because you don’t, Mother! Geez!

As I was scooping the dough out onto the pan, I had that song Queen Latifah sings in the movie Chicago. It goes like “when you’re good to momma, momma’s good to you” or something like that. It made me think I’m probably going to use these cookies as a way to exploit people into getting them to do what I want. No wonder I wanted to take some to work.

Who keeps doing that?!?!?

Ok back on the recumbent bike thingy.

Brown Butter Toasted Coconut Chocolate Chip Cookies

makes just over 2 dozen cookies

recipe adapted from this smittenkitchen recipe

1 cup (2 sticks) unsalted butter, melted and browned to about 3/4 cup butter

1 cup granulated sugar

3/4 cup brown sugar

1 tablespoon pure vanilla extract

2 1/2 cups all-purpose flour

3/4 teaspoon baking soda

1/2 to 3/4 teaspoon salt (depending on how salty you like things)

1 large egg

1 large egg yolk

1/4 cup toasted coconut (I used unsweetened, but sweetened will work as well)

1 cup dark chocolate chunks

Place a rack in the center and upper third of the oven and preheat to 350 degrees F.  Line two baking sheets with parchment paper.  On one baking sheet, spread out shredded coconut.  Toast coconut for about 6 minutes, until browned and fragrant.  Remove from the oven, place in a small bowl and let cool.

Melt butter in a medium saucepan over medium heat.  The butter will begin to foam and crackle.  That’s a great sign.  That means that the water is evaporating from the butter.  Once the crackling subsides, keep an eye on the butter.  The butter solids will begin to brown.  You’ll smell the butter as it browns.  Once well browned, immediately remove the butter from the flame and place in a small bowl.  Removing the butter from the pan will ensure that it doesn’t continue to cook and burn in the hot pan.  Allow the butter to cool for a few moments.

In a medium bowl, whisk together flour, baking soda and salt.  Set aside.

In the bowl of an electric stand mixer, fitted with a paddle attachment, measure granulated and brown sugar.  Add the brown butter and beat together, on medium speed, for about 2 minutes.  The sugar may still look grainy.  That’s ok.

Add the egg and egg yolk and beat on medium speed for 2 minutes.  The mixture should become silky smooth.  Add  vanilla extract and beat.

With mixer on low speed, add the dry ingredients.  Beat until just incorporated.  Remove the bowl from the mixer and use a spatula to fold in the toasted coconut and chocolate chips.  Dough will be thick.

Cookies can be baked immediately, or the dough can be left in the refrigerator to chill for 30 minutes.

Spoon balls by the tablespoonful onto the prepared baking sheets.  Bake for 10 to 12 minutes, until golden brown but still slightly soft in the center.  Remove from the oven.  Allow the cookies to cool on the pan for 5 minutes, before removing to a wire rack to cool completely.

Store cookies in an airtight container until you can’t help but eat them all.  Delicious.


2 Responses to “Browned Butter Toasted Coconut Chocolate Chip Cookies”

  1. Naomi April 12, 2011 at 6:00 pm #

    LOL! This looks great and made me laugh reading. 😛

  2. Becky Lazar December 21, 2012 at 7:44 pm #

    We’ll (Mica and I) be making these next time we make cookies.

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