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Chocolate Chip Coconut Brookies

Is there anything better than a freshly baked cookie for dessert? I can be having the worst day ever, and then a warm baked good is handed to me and it’s the best day ever! And after years of making cookies, I’ve finally found the one that makes me jump for joy: Chocolate Chip Coconut Brookies

chocolate chip coconut brooks

A brookie is exactly what is sounds like – crispy cookie on the outside, chewy brownie on the inside. These cookies are the best of the both worlds. If you love cookie dough, this one’s for you. The rustic chocolate chips and chunks of coconut just elevate the flavor to take you to your happy place.

I adapted this recipe from the fabulous Broma Bakery, whose Red Velvet Brookies were a hit over the holidays. Everything Sarah makes is exquisite, so you can only imagine how good these cookies are. People will be reaching for thirds. These have become my go-to for bringing to events, and just having in the house for a snack (I’m human).

Chocolate Chip Coconut Brookies

Yields: 1 dozen cookies

  1. 2.5 cups all-purpose flour

  2. 1 tsp baking powder

  3. .75 tsp baking soda

  4. 2 tsp kosher salt

  5. 1 cup unsalted butter, room temp

  6. 1.75 cups packed light brown sugar

  7. .75 cup granulated sugar

  8. 2 eggs

  9. 1 tbsp vanilla extract

  10. 2 cups semi-sweet chocolate chips (the rustic cut ones from Trader Joe’s are my favorite)

  11. 1 cup shredded coconut (don’t do toasted, the coconut will toast while baking)

  12. In a medium bowl, mix together flour, baking soda, baking powder, and salt.

  13. Using a mixer, cream the butter and sugars for 2 minutes (sugar will dissolve into butter).

  14. Using a lower setting, mix the eggs and vanilla into the mixture. Slowly add the flour until only a little flour remains.

  15. Fold in the chocolate chips with a rubber spatula. Add in coconut and make sure mixture is evenly distributed.

  16. Scoop dough into even pieces and shape into a ball (don’t roll). Place onto a greased or silicone mat pan about 2 inches apart. If you’re a psycho like me and make them WAY too big, use 2 different pans and put them about 3 inches apart. These bad boys spread.

  17. Put in refrigerator for at least 3 hours, but no longer than 12. Sarah’s recipe has minimum 2 hours, but at 2 hours I feel like the dough isn’t set enough.

  18. Heat over up to 375 degrees. Bake cookies for 17 minutes. Cookies should look unfinished, with the sides being set and the inside seeming doughy and unbaked. Place cookies on cooling rack, where the insides will continue to cook. Once cool, you have the perfect doughy, crispy cookie!

Enjoy your cookies!

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#cookies #recipe

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