5.0 stars (based on 2 reviews)
Chocolate Coconut Butterscotch Cookies
Recipe
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Prep Time: 15 min
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 tsp pure vanilla extract
- 1 large egg, room temp
- 1 large egg yolk, room temp
- 3 cups all-purpose flour, (spooned & leveled, see note below)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp sea salt
- 1/2 tsp cornstarch
- 1 1/2 cup semi sweet chocolate chips (milk or dark chocolate also works!)
- 1 heaping cup sweetened shredded coconut, plus more for topping
- 1/2 cup butterscotch chips
Bake Time: 10 min
Yields: 14-16 cookies
What you need
Cookies
What to do
1. Place butter and sugars in a stand mixer, fitted with paddle attachment. Mix on medium speed for about 90 seconds. Hand mixer and/or whisk also works- just make sure butter is extra soft, so you can easily mix.
2. Add egg, egg yolk and vanilla. Mix on low speed until combined.
3. Sift all dry ingredients into a medium bowl (wait on the coconut and chips). Give the dry mix a good whisk or two so everything is combined. Add all ingredients to your butter and sugar mixture. Mix on low until flour is barely combined. Add coconut, butterscotch and chocolate chips.
4. At this point, I like to cover and chill my dough for 24 hrs (*see note below). You can also bake right away. When ready to bake, if the cookie dough has been in the fridge, allow your dough to come to room temperature (about 1 hour) preheat oven to 400 degrees.
5. Using your hands or large spoon, scoop dough into about 8 large cookies or 16 smaller cookies. Place 4 on a baking sheet lined with parchment paper. Before baking I like to add a couple shreds of coconut on the very tip, and a few chocolate/butterscotch chips. Bake for about 10-12 minutes (if baking larger cookies, you could need a few more minutes of baking time), or when edges are browning and tops look puffed up but still underdone (*see note about shaping cookies below).
6. Remove from oven. Add a few more chocolate of butterscotch chips to get the cookies symmetry! Sprinkle with coarse sea salt. Cool for 20 -30 minutes. INHALE warm or at room temperature! Cookies can be stored at room temperature for 2-3 days.
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
2. Add egg, egg yolk and vanilla. Mix on low speed until combined.
3. Sift all dry ingredients into a medium bowl (wait on the coconut and chips). Give the dry mix a good whisk or two so everything is combined. Add all ingredients to your butter and sugar mixture. Mix on low until flour is barely combined. Add coconut, butterscotch and chocolate chips.
4. At this point, I like to cover and chill my dough for 24 hrs (*see note below). You can also bake right away. When ready to bake, if the cookie dough has been in the fridge, allow your dough to come to room temperature (about 1 hour) preheat oven to 400 degrees.
5. Using your hands or large spoon, scoop dough into about 8 large cookies or 16 smaller cookies. Place 4 on a baking sheet lined with parchment paper. Before baking I like to add a couple shreds of coconut on the very tip, and a few chocolate/butterscotch chips. Bake for about 10-12 minutes (if baking larger cookies, you could need a few more minutes of baking time), or when edges are browning and tops look puffed up but still underdone (*see note about shaping cookies below).
6. Remove from oven. Add a few more chocolate of butterscotch chips to get the cookies symmetry! Sprinkle with coarse sea salt. Cool for 20 -30 minutes. INHALE warm or at room temperature! Cookies can be stored at room temperature for 2-3 days.
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
Helpful tips
Here are some important Pro tips by Maude
- When measuring your flour, be sure not to scoop your measuring cup into the flour (that is too much flour!) You want to spoon your flour into your measuring cup (spoonful by spoonful) until the cup is full. Then use a knife to scrape off the top, excess flour. This tip will ensure that you are not using too much flour in your recipes.
- To get that classic thick/tall cookie shape, try making your balls of dough a little taller than usual. Height helps the cookies maintain shape and not spread too far. You can also pinch a few areas of each cookie dough ball. The end result will look like the balls of dough have dimples (small dents) all over.
- Chilling cookie dough is a sure way to improve the flavor of your cookies! The chilling process allows the flour to moisten and the sugars and butter to get acquainted… which creates an almost butterscotch/caramel-like flavor to your cookies! It is heavenly! Try not to skip this step!
- When baking your cookies, try not to crowd your pan as your cookies will spread. For this recipe, I usually bake 3 cookies at a time.
- I often bake ugly looking cookies (LOL). To avoid ugly cookies, and to create uniformed cookies, I take a cup or cookie cutter and place it over each cookie- give it a nice swirl, which helps the cookie return to a circular shape. Its a bomb technique, and no skill required!
