Browned Butter Coconut Chocolate Chip and Chunk Cookies

Browned Butter Coconut Chocolate Chip and Chunk Cookies

from Ellen's kitchen with thanks to halfbakedharvest.com

Ingredients:

• 1 cup salted butter, room temperature
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 2 eggs
• 2  tsp vanilla extract
• 2 cups flour
• 1 tsp baking soda
• 1 cup semi-sweet chocolate chips
• 1 cup unsweetend flaked coconut (I recommend Bob's Redmill...big flakes!), lightly toasted at 325 for 3 minutes
• 2 oz dark chocolate chunks
• flaky sea salt, to taste

Heat:

• butter in skillet at medium heat, stirring frequently, until smells toasted and is slightly browned, 2-3 minutes.  Remove from heat and transfer to stand up mixer bowl, allowing to re-solidify (I hastened process by refrigerating for 15 + minutes).  

Preheat:

• oven to 350 (325 convection) and line baking sheets with parchment paper.  

Add:

• sugars to butter and cream.  Add eggs and vanilla, beating until creamy.  

Add:

• flour and baking soda, mixing until combined.  Stir in chocolate chips and coconut until combined.  

Roll:

• tablespoon size balls of dough and place 12 to standard baking sheet.  Press 1-2 chocolate chunks into top of each ball, and sprinkle with a few flakes of sea salt, if desired.

Bake:

• for 8-10 minutes, until slightly browned on edges, still doughy in center.  Remove from oven and let sit on cookie sheet for 5 minutes, before moving to cooling rack.