Coconut Brown Butter Chocolate Chip Cookies

Lesson learned so far in life with two babies: sometimes you will just need to make cookies.

In some ways, parenting two has been easier than I thought. I bounced back from the birth easier, I am actually able to get us all out of the house in a decent amount of time, I can manage them both by myself. Some days I think I'm doing pretty great at this mom thing. Other days, when one is screaming, then the other is screaming, then they're both screaming.. well, cookies happen.

These cookies have been on my list to try for a long time. They didn't turn out quite like Joy's, but I like the changes I made and they sure are addicting. I love the addition of coconut to a basic chocolate chip cookie, but the browned butter and coconut oil mixture takes this one over the top. My cookies didn't spread much, so I like to think of them as little nuggets of deliciousness (see recipe below for my thoughts on that).

So the next time you're having one of those days with all the screaming, make these cookies after things quiet down. They'll help you forget all about it.

Coconut Brown Butter Chocolate Chip Cookies
by Oven Love, adapted from Joy the Baker

1/4 cup shredded coconut (sweetened or unsweetened)

1 stick unsalted butter

4 oz coconut oil

1 cup granulated sugar

3/4 cup brown sugar

1 tablespoon pure vanilla extract

1 cup whole wheat or white whole wheat flour

1 1/2 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon fine grain salt

1 large egg

1 large egg yolk

1 cup chocolate chips

Place a rack in the center and upper third of the oven and preheat to 350 degrees F.  Line two baking sheets with parchment paper.  On one baking sheet, spread out shredded coconut.  Toast coconut for 4-6 minutes, until browned and fragrant. Sweetened coconut will brown faster, so watch it carefully. Remove from the oven, place in a small bowl and let cool.

Melt butter and coconut oil in a medium saucepan over medium heat.  The butter will begin to foam and crackle.  That’s a great sign.  That means that the water is evaporating from the butter.  Once the crackling subsides, keep an eye on the butter.  The butter solids will begin to brown.  You’ll smell the butter as it browns.  Once well browned, immediately remove the butter from the flame and place in a small bowl.  Removing the butter from the pan will ensure that it doesn’t continue to cook and burn in the hot pan.  Allow the butter to cool for a few moments. **Joy suggests using 3/4 cup of the melted butter mixture- I got closer to 1 cup but used the 3/4 cup and my dough was a little drier than I'd like, so I would suggest trying the full amount. I think this is why the cookies didn't spread much.**

In a medium bowl, whisk together flours, baking soda and salt.  Set aside.

In the bowl of an electric stand mixer, fitted with a paddle attachment, measure granulated and brown sugar.  Add the brown butter mixture and beat together, on medium speed, for about 2 minutes.  The sugar may still look grainy.  That’s ok.

Add the egg and egg yolk and beat on medium speed for 2 minutes.  The mixture should become silky smooth.  Add  vanilla extract and beat.

With mixer on low speed, add the dry ingredients.  Beat until just incorporated.  Remove the bowl from the mixer and use a spatula to fold in the toasted coconut and chocolate chips.  Dough will be thick.

Cookies can be baked immediately, or the dough can be left in the refrigerator to chill for 30 minutes.

Spoon balls by the tablespoonful onto the prepared baking sheets.  Bake for 10 to 12 minutes, until golden brown but still slightly soft in the center.  Remove from the oven.  Allow the cookies to cool on the pan for 5 minutes, before removing to a wire rack to cool completely.