Bakery-Style Soft Coconut Chocolate Chip Cookies Recipe
These Bakery-Style Soft Coconut Chocolate Chip Cookies are a fun twist on the classic chocolate chip cookie. The addition of shredded coconut brings extra flavor and texture, making each bite soft, chewy, and a little more special.
Servings: cookies
Equipment
- 1 Electric mixer
- 1 Cookie sheet
- 1 sheet parchment paper
Ingredients
- 1 1/2 cups all-purpose flour spoon & leveled
- 2 tablespoons cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt plus more for garnish
- 3/4 cup unsalted butter room temperature
- 3/4 cup brown sugar packed
- 6 tablespoons granulated sugar
- 2 teaspoons vanilla extract
- 2 large egg yolks room temperature
- 1 cup semi-sweet chocolate chips or chunks
- 1 cup sweetened shredded coconut (toasted or raw)
Instructions
- Line your baking sheets with parchment paper to prevent sticking and make cleanup easier.
- (Optional): If you want an extra boost of coconut flavor, toast your shredded coconut on a baking sheet at 325°F for 5–7 minutes, stirring halfway through, until lightly golden. Let it cool before adding to your cookie dough.
- In a separate bowl, whisk together the dry ingredients - flour, cornstarch, baking soda, and sea salt. This ensures even distribution before combining with the wet ingredients.1 1/2 cups all-purpose flour, 2 tablespoons cornstarch, 1/2 teaspoon baking soda, 1/2 teaspoon sea salt
- In a large bowl, cream together the room temperature butter, brown sugar, and white sugar. Use a stand mixer with the paddle attachment or an electric mixer on medium speed until the mixture looks light and fluffy. Scrape down the sides of the bowl and bottom of the bowl to make sure everything is evenly mixed.3/4 cup brown sugar, 3/4 cup unsalted butter, 6 tablespoons granulated sugar
- Add the vanilla and egg yolks, mixing on low speed until smooth. Gently fold in the flour mixture until just combined. Don’t add too much flour or overmix because the goal is a soft dough.2 teaspoons vanilla extract, 2 large egg yolks
- Stir in the semi-sweet chocolate chips and shredded coconut with a spatula until evenly distributed.1 cup semi-sweet chocolate chips, 1 cup sweetened shredded coconut
- Scoop about 3 tablespoons of cookie dough per cookie with a cookie scoop. Place dough balls onto the prepared baking sheet, cover, and chill for 1–2 hours. This step ensures thick, chewy cookies.
- Preheat your oven to 350°F. Arrange the chilled cookie dough balls at least 2 ½ inches apart. Bake time is 11–13 minutes, or until the edges of the cookies turn golden brown but the centers still look slightly soft.
- For picture-perfect cookies, press a round cutter or glass over each cookie straight out of the oven to form perfect circles. Sprinkle with extra coconut, chocolate chips, and a little bit of sea salt.
- Let them cool on the baking sheet for 5–10 minutes, then transfer to a wire rack or cooling rack to set fully.
Notes
Add-Ons & Substitutions
These cookies are flexible and can be customized to your favorite flavors or what you already have on hand.- Swap semi-sweet chips for dark chocolate chips, white chocolate chips, or even a mix for chocolate lovers.
- Mix in chopped nuts like walnuts or pecans for crunch (think chocolate chip walnut cookie vibes).
- Add toffee bits for extra caramel-like flavor mixed throughout
Expert Tips
- Always measure flour carefully with the spoon-and-level method to avoid using too much flour.
- Chill the cookie dough before baking - it gives enough time for the butter to firm up, leading to chewy cookies.
- Use parchment paper or a silicone mat on every baking sheet for even baking and easy cleanup.
- For the best cookies, toast the coconut before mixing it in to enhance the flavor.
