Coconut Chocolate Chip Cookies

Chewy coconut chocolate chip cookie recipe uses buttercream frosting in the dough. Best way to use leftover buttercream! Easy and SO good.

Course Dessert - Cookies

Cuisine American

Prep Time 10

Cook Time 12

Chilling Time 27

Total Time 49

Servings

Calories 213kcal

Preheat the oven to 350 and line two cookie sheets with parchment paper.
Mix buttercream, butter, and sugar in a large bowl until light and fluffy.
Add the eggs and coconut extract.
In a separate bowl combine the flour, cornstarch, baking soda and coconut.
Mix the dry ingredients with the wet ingredients and add 1 cup of the chocolate chips. Keep ½ cup of chocolate chips to add to the cookies later.
You can place this mixture into the fridge for at least 30 min to chill OR you can scoop the cookie dough onto the cookie sheets while the mixture is soft and place the cookie sheet with the scooped cookie dough on it into the fridge to chill for at least 30 min
When scooping out cookie dough and placing it onto the cookie sheets make sure you leave at least 2” space between cookies.
Place cookie sheets into a preheated oven for 10 to 12 minutes, or until firm but still slightly underdone.
Take the cookies out and press the remaining chocolate chips into the top of the cookies while they are still undercooked.
Place the cookies back into the oven for another 3-5 min depending on how you like your cookies. 3 min will have a gooey center and 5 min will have a little crunch around the edge.
Leave the cookies to cool completely before storing them in an airtight container.

Storage:
It is best to store these cookies in an air tight container at room temperature or in the refrigerator for 3-4 days.

To Freeze:

You can make this ahead of time and freeze. Roll the cookie dough into a log shape and wrap it in plastic wrap before freezing.

You can also scoop out cookies and freeze them on a cookie tray. Once frozen place in a ziplock bag for up to 3 months.

Just place the frozen cookies on a cookie sheet and bake as directed. You may need an extra minute or two.

Tips:

When the cookies are almost done baking, take them out and place some chocolate chunks or semisweet chocolate chips on top. Then, finish baking. This gives them a tasty topping and a photo-worthy finish!
Make sure to line your baking sheet with parchment paper. It'll make them much easier to remove when they're done!
If you don't have a stand mixer with a paddle attachment, you can use a handheld electric mixer.
Use a small ice cream scoop to evenly portion out the dough.
You can use salted or unsalted butter; the difference isn't usually noticeable.
Instead of setting and chilling all of the cookie dough together in a bowl, you can scoop out small cookie dough balls and chill or freeze them. This way, you can bake the coconut chocolate chip cookies in smaller batches, and have ready-to-go cookies already prepped at a moment's notice!