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Browned Butter and Coconut Chocolate Chip Cookies

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  • Prep 45 min
  • Total 45 min
  • Servings 20
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Toasted coconut and browned butter amp up the goodness on classic Betty Crocker Chocolate Chip Cookies.
By Brooke Lark
Created Jun 21, 2012
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Ingredients

Steps

  • 1
    Heat oven to 375°F. In small saucepan, melt butter, stirring occasionally, until bubbly and golden brown. Cool completely.
  • 2
    In medium bowl, stir together cookie mix, browned butter, egg, water and coconut until well mixed. Drop dough by tablespoonfuls onto ungreased cookie sheet.
  • 3
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Like nuts? Add 1/4 cup chopped pecans for extra crunch and flavor
  • tip 2
    Toast coconut in an ungreased heavy skillet over medium-low heat 6 to 14 minutes, stirring frequently until it begins to brown, then stirring constantly until golden brown. Or toast in the oven before baking the cookies for about 3 to 5 minutes.

Nutrition

Nutrition Facts are not available for this recipe
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