I’m on something of a brown butter kick at the moment. It is a really tasty kick, if I don’t mind saying.
After the Chocolate Spice Cake with Brown Butter Frosting I was looking for another way to use brown butter in sweets. I decided on cookies, since they are my favorite thing to eat, and I decided to use some coconut because I had some in the pantry. Really, these cookies were created simply by looking in my pantry and picking out things I needed to use up!
These cookies are crisp on the outside and chewy on the inside. The dual textures is created partly from the brown butter and partly from the coconut. There is a lovely nuttiness to these cookies, but it is not overpowering. All the flavors are subtle and combine to make a very tasty cookie.
Chocolate Chip Coconut Brown Butter Cookies Yield 5 dozen
1 cup unsalted butter, browned and cooled
3/4 cup white sugar
3/4 cup brown sugar
2 teaspoons vanilla
2 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup toasted coconut, lightly crushed
1 cup chocolate chips
Heat the oven to 350F and line two baking sheets with parchment paper.
In the bowl of a mixer combine the brown butter and sugars until well mixed. The mixture will be slightly dry. Add the eggs and vanilla and mix until well combined.
On low mix until just combined the flour, baking soda, and salt.
Stir in the coconut and chocolate chips.
Scoop the dough by tablespoons (I used a #09 disher) onto the parchment line pans. Bake for 10 – 12 minutes, or until the edges are golden. Cool on the pan for two minutes before transferring to a wire rack to cool completely.
Get your milk ready and enjoy!!
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