Tuesday, April 26, 2011

Brown Butter Toasted Coconut Chocolate Chip Cookies (Gluten Free)

Making brown butter for the first time ever was majorly exciting!

I realized I've been missing out after having browned butter for this batch of cookies.  Now, I always want to brown my butter when I bake.  Seriously, its that good!  And easy!  And it sounds sophisticated, don't you think?  'I made brown butter cake' as opposed to 'I made cake.'  Yup, definitely sophisticated.

If you haven't tried out this technique, give it a shot.  Its so well worth it.  And, if you are a seasoned brown butter-er, then maybe you can share some of your awesome brown butter recipes!  I always like new recipes.

Brown Butter Toasted Coconut Chocolate Chip Cookies (Adapted from Joy The Baker
about 3 dozen cookies
1 cup (2 sticks) unsalted butter, melted and browned to about 3/4 cup butter
1 cup granulated sugar
3/4 cup brown sugar
1 tablespoon vanilla extract
2 1/2 cups Pamela’s Baking Flour Mix
3/4 teaspoon baking soda
½ teaspoon salt
1 large egg
1 large egg yolk
1/4 cup toasted coconut (I prefer sweetened coconut)
1 cup chocolate chips

Preheat oven to 350 degrees F and line two baking sheets with parchment paper.  On one of the baking sheets, spread out shredded coconut.  Toast coconut for about 5 minutes, until lightly browned and fragrant. Remove from the oven and place in a bowl to cool.

Brown Butter: Melt butter in a medium saucepan over medium heat.  It will begin to foam and crackle (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 so it does not continue to cook.  Allow to cool for a few moments.

In a medium bowl, whisk together flour, baking soda and salt.

In a separate bowl, measure granulated and brown sugar.  Add the brown butter and beat together, on medium speed, for about 2 minutes.

Add the egg and egg yolk and beat on medium speed for 2 minutes.  Add vanilla extract and beat.
With mixer on low speed, add the dry ingredients.  Beat until just incorporated.  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 (can use hands to form neat rounds).  Bake for 12 to 15 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.

Store cookies in an airtight container, that is, if they even make it to a container!


  1. What perfect looking chocolate chip cookies! They're gorgeous enough to look like they came straight from a bakery...I'm bookmarking and making these the next time I'm in the mood for chocolate chippers...which will probably be soon! ;)

  2. Thanks so much!!! They were absolutely fabulous- the look, the smell, and definitely the taste!