Browned Butter and Coconut Chocolate Chip Cookies

Browned Butter and Coconut Chocolate Chip Cookies

Blogger Brooke McLay from Cheeky Kitchen takes chocolate chip cookies to a whole new level with the addition of toasted coconut and browned butter.

Prep Time

45

Minutes

Total Time

45

Minutes

Makes

 

About 20 cookies

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
  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.
Makes About 20 cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Like nuts? Add 1/4 cup chopped pecans for extra crunch and flavor
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 Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.