Browned Butter And Coconut Chocolate Chip Cookies Food

BROWNED BUTTER AND COCONUT CHOCOLATE CHIP COOKIES

Browned Butter and Coconut Chocolate Chip Cookies image

Toasted coconut and browned butter amp up the goodness on classic Betty Crocker Chocolate Chip Cookies.

Provided by Brooke Lark

Categories Dessert

Time 45m

Yield 20

Number Of Ingredients 5

Ingredients

1/2 cup butter (do not use margarine)
1 pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix
1 egg
1 tablespoon water
3/4 cup shredded coconut, toasted

Steps:

Heat oven to 375°F. In small saucepan, melt butter, stirring occasionally, until bubbly and golden brown. Cool completely.
In medium bowl, stir together cookie mix, browned butter, egg, water and coconut until well mixed. Drop dough by tablespoonfuls onto ungreased cookie sheet.
Bake 8 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Store cooled cookies in airtight container.

Nutrition Facts : ServingSize 1 Serving

BROWNED "BUTTER" CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Browned

Don't worry if you're skipping the eggs and butter-these vegan chocolate chip cookies are out of this world! Make them for friends and family, or just for yourself. You won't be sorry you did!

Provided by Rachel Gaewski

Categories Desserts

Time 1h5m

Yield 8 cookies

Number Of Ingredients 11

Ingredients

3 oz chopped pecans, finely chopped
¾ cup refined coconut oil, melted
¾ cup dark brown sugar
½ cup granulated sugar
¼ cup unsweetened non-dairy milk, of choice
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking soda
1 ½ teaspoons kosher salt
3.5 oz dark chocolate, chopped
½ cup semisweet chocolate chunks

Steps:

Add the pecans to a large, high-walled skillet. Toast over medium heat for 5-8 minutes, until fragrant and beginning to darken slightly, stirring continuously to prevent burning.
Pour in the melted coconut oil and stir to combine. Bring to a low simmer and steep the pecans for 8-10 minutes, until the coconut oil is tinted brown and there is a strong nutty aroma. Stir occasionally to prevent burning. Remove the pan from the heat and let cool for 5-10 minutes, until warm to the touch but cool enough to handle. Strain out the pecans and reserve for another use. You should have about ½ cup of infused coconut oil.
Add the warm coconut oil to a large microwave-safe bowl, along with the brown and granulated sugars, non-dairy milk, and vanilla. Whisk well to combine. Microwave for 20 seconds, just until the sugars have begun to dissolve.
In a medium bowl, combine the flour, baking soda, and salt. Mix with a fork to combine.
Sift the flour mixture into the wet ingredients and fold with a spatula to combine, being careful not to over-mix.
Fold in the chopped chocolate and chocolate chunks until evenly distributed.
Scoop the dough with a 2-ounce scoop onto 2 parchment-lined baking sheets, spacing at least 2 inches apart. Chill in the refrigerator for 30-60 minutes.
Preheat the oven to 375°F (190°C).
Bake the cookies for 15-18 minutes, until browned. Let cool for 10 minutes on the pans, then transfer to a wire rack to cool completely.
Enjoy!

Nutrition Facts : Calories 447 calories, Carbohydrate 47 grams, Fat 29 grams, Fiber 2 grams, Protein 3 grams, Sugar 31 grams

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