Description
Delight in these rich and chewy Chocolate Chip Coconut Cookies, combining the tropical sweetness of shredded coconut with classic chocolate chips for a perfect treat. Soft, flavorful, and easy to make, these cookies are enhanced with coconut extract and a touch of instant pudding mix to keep them moist and tender.
Ingredients
Wet Ingredients
- 3/4 cup butter (room temperature)
- 2 eggs
- 1 tsp coconut extract
Dry Ingredients
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1/4 tsp salt
- 1 tsp baking soda
- 3.4 ounces instant pudding mix
- 2 1/4 cups flour
Add-ins
- 1 1/2 cups chocolate chips
- 1/2 cup unsweetened shredded coconut
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Prepare a baking sheet by lining it with parchment paper or greasing it to prevent sticking.
- Cream Butter: In a large mixing bowl, cream the room temperature butter on medium-high speed for one minute until smooth and creamy.
- Add Sugars: Add both the brown sugar and granulated sugar to the creamed butter. Beat on medium-high speed for 2 minutes, pausing to scrape down the sides of the bowl as needed to ensure even mixing.
- Incorporate Eggs and Flavorings: Add the eggs, coconut extract, baking soda, and salt to the mixture. Beat for an additional 2 minutes to fully combine the ingredients.
- Mix in Instant Pudding: Add the instant pudding mix and continue beating until all dry mix is fully incorporated.
- Add Flour: Gradually add the flour, beating just until combined. Be careful not to overmix the dough to maintain the cookies’ soft texture.
- Fold in Chocolate Chips and Coconut: Stir in the chocolate chips and shredded coconut until evenly distributed throughout the dough.
- Portion the Cookies: Drop the cookie dough onto the prepared baking sheet in tablespoon-sized balls, spaced apart to allow spreading.
- Bake: Bake in the preheated oven for 8 to 10 minutes. Avoid overbaking to keep the cookies soft and chewy.
- Cool: Once baked, let the cookies cool on the cookie sheet for about a minute, then transfer them to a wire rack to cool completely.
Notes
- Use room temperature butter for easier creaming and better cookie texture.
- Do not overmix after adding the flour to avoid tough cookies.
- Cool the cookies briefly on the baking sheet before transferring to a wire rack to prevent breakage.
- The instant pudding mix keeps the cookies moist and tender.
- Store cookies in an airtight container to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
