Brown Butter Coconut Chocolate Chip Cookies


Brown Butter Coconut Chocolate Chip Cookies

Brown Butter Coconut Chocolate Chip Cookies
Brown Butter Coconut Chocolate Chip Cookies

There is something about brown butter in cookies that really elevates everything. Brown butter is also known as beurre noisette, which translates from French to “hazelnut butter,” for its nutty aroma and flavor. It is a simple but incredible technique we will employ here and in future recipes. Coconut extract is optional, but really gives the unsweetened coconut a nice boost.

Yields20 cookies


  • 1 cup (2 sticks/227 g) unsalted butter, cubed
  • 1 1/2 cup (120 g) shredded unsweetened coconut
  • 3/4 cup (150 g) granulated sugar
  • 1 cup (220 g) packed brown sugar
  • 2 large eggs, at room temperature
  • 1/2 teaspoon coconut extract (Optional)
  • 2 teaspoons (10 ml) vanilla extract
  • 2 cups (250 g) all-purpose flour
  • 1 1/2 teaspoon (6 g) baking powder
  • 1/2 teaspoon sea salt
  • 3/4 cup (128 g) semisweet chocolate chips


  1. In a medium-sized saucepan or skillet, heat the butter over medium heat while stirring frequently. Continue to cook until it begins to turn brown and smells nutty. Once the butter is a deep golden-brown or amber color, remove it from the heat. The butter can burn if you aren’t careful, so pay attention once you notice the bubbling starting to slow down and clear up. Transfer to a heatproof container to cool completely, then refrigerate until it is almost but not completely solidified.

  2. Place the shredded coconut in a clean, dry medium-sized skillet while the butter is chilling and stir frequently over medium heat until it smells fragrant and most of the coconut is a light golden-brown. Make sure you are using unsweetened coconut for the best coconut flavor! Remove from the heat.

  3. In the bowl of a stand mixer fitted with the paddle attachment, immediately combine the toasted coconut with the brown butter, granulated sugar and brown sugar. Beat on medium speed until well mixed, about 5 minutes. This helps infuse the sugar and butter with the just-released coconut oils.

  4. Beat in the eggs, coconut extract (if using) and vanilla. Mix for another 2 minutes. Scrape down the sides and bottom of the bowl as needed.

  5. In a small bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the butter mixture and stir until there are no streaks of flour. Fold in the chocolate chips.

  6. Cover the dough with plastic wrap and chill for at least an hour, or overnight for the best flavor development.

  7. Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper.

  8. Portion the dough into balls that are about 2 tablespoons (1¾ inches [4.5 cm] or 45 g) big and place them about 2 inches (5 cm) apart on the prepared baking sheets. Bake for 10 to 12 minutes, or until the edges are a nice golden brown. Remove from the oven and allow to cool on the baking sheet for about 1 minute before transferring to a wire rack.

  9. You can store the cookies in an airtight container at room temperature for up to a week.

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