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#Breaktime chocolate chip cookies recipes how to#
#Breaktime chocolate chip cookies recipes plus#

I up the “niller” (as we call vanilla extract in my kitchen) to 2 teaspoons.Ģa. However, I have made these about a dozen times and over time I have made adjustments, incorporating feedback from family and friends.ġ. The first time I made them, I followed the recipe exactly.

Edible Cookie Dough: In the mood to indulge in some old fashioned chocolate chip cookie dough? Give this recipe a try.

Brown Butter Chocolate Chip Cookies: Nutty brown butter adds an amazing caramel flavor to these rich and gooey cookies.

Nutella Sandwich Cookies: Rich, creamy Nutella sandwiched between two melt-in-your-mouth hazelnut cookies.

Soft Sugar Cookies: Perfectly buttery and bursting with vanilla flavor, these cookies are thick, chewy, and delicious.

Small Batch Chocolate Chip Cookies: For when you want a chewy, moist, and gooey chocolate chip cookie on the fly.

Chewy Peanut Butter Cookies: The best peanut butter cookies you’ll ever have.

The cookies will stay fresh in the freezer for 2-3 weeks. Just be sure to place them in an airtight container or wrap securely in plastic wrap to prevent freezer burn. Can I freeze baked coconut cookies?Ībsolutely. Toasting the coconut flakes amplifies their flavor, so I highly recommend not skipping this step. Why do I need to toast the coconut flakes? And don’t forget to press down on the cookie dough balls to flatten the tops before baking so get a perfectly round cookie. Yes! You can definitely chill the cookie dough, you will just need to add an extra few minutes to the baking time. Can I make the coconut cookie dough ahead of time and refrigerate or freeze it? This cookie dough is thick enough that you don’t need to chill it before baking.

No chilling required! There’s no need to chill the cookie dough before baking because they stay thick and don’t spread much during baking.Ĭommonly asked questions Are you sure I don’t need to chill the cookie dough before baking?.

If you like crunchy cookies, bake them for longer until the the top of the cookie turns golden brown. I remove them from the oven when they just begin to brown at the edges.

The secret to soft and chewy cookies is to slightly underbake them.

If you want a milder flavor, you can use less coconut, anywhere between 1 to 2 cups, without changing anything else in the recipe.

I love lots of coconut flavor so I use 2 cups of shredded coconut.

This can result in tougher cookies, and we want them soft and chewy. You can also reduce the flour by 1/4 cup.

#Breaktime chocolate chip cookies recipes plus#

Tip: I like these cookies with a slight crunch on the outside, but if you want them even softer, you can adjust the recipe slightly: instead of 2 eggs use 1 egg plus 1 egg yolk. Bake for 9-11 minutes until the edges are slightly browned. Place on a parchment-lined sheet pan and press down on each cookie dough ball slightly. Once you’ve rolled into your dough, roll each ball in the remaining toasted coconut. I like to use about 1.5 tablespoons of dough per ball using this ice cream scoop. Make sure they are cooled before doing this so they don’t melt the butter in your cookie dough. Gently mix in the dry ingredients, being careful not to overmix. Make sure to combine each egg with the butter-sugar mixture before adding the next one, using a rubber spatula to scrape down the sides of the bowl to incorporate all the ingredients. In an electric mixing bowl fitted with the paddle attachment or using a handheld mixer, cream together the butter and sugars until light and fluffy, about 3-4 minutes. Whisk together flour, baking soda, and salt in a bowl and set aside. Immediately transfer coconut to a bowl to cool. Be patient and don’t turn up the heat too much because coconut is easy to burn. Cook over low-medium heat, stirring frequently, until golden brown. Stove top method: Add coconut to a skillet in an even layer. Remove form the oven and carefully transfer to a bowl to cool. Bake at 350☏/180☌ for 5-10 minutes, checking and stirring frequently until mostly golden brown. Oven method: To toast coconut in the oven, spread shredded coconut in a thin layer on a baking sheet. You can toast the coconut in the oven or on the stove top. This really brings out the best flavor so I highly recommend not skipping this step.

#Breaktime chocolate chip cookies recipes how to#

Keep reading to learn how to make these delectable, irresistible cookies! Coconut is one of my favorite ingredients to bake with and I am obsessed with these cookies, as well as my coconut cream pie and coconut cake. With a slight crunch on the outside and chewy interior, they’re a perfect midday or after dinner treat (or let’s be honest, really anytime you have a cookie craving). These coconut cookies are absolutely amazing.

Made with toasted coconut flakes, they’re bursting with coconut flavor and have an unbelievable texture! These amazing, chewy coconut cookies are crunchy on the outside and soft on the inside.