Brown Butter Toasted Coconut Dark Chocolate Chip Cookies

I have a couple of chocolate chip cookie recipes that are my go to recipes and so I wasn't sure that I needed to try another one.  But how can one resist trying a cookie recipe with words like brown butter, toasted coconut and dark chocolate.  When my ten year old tasted the dough, he looked at me and asked, "Do these have brown butter in them?"  His words confirmed that I have been browning butter a lot, or at least enough for him to recognize the flavor.  Straight out of the oven, these cookies are divine (I think I ate 5 last night)!

Brown Butter Toasted Coconut Dark Chocolate Chip Cookies

1 cup butter, melted and browned

1 cup sugar

3/4 cup brown sugar

1 tablespoon pure vanilla extract

2 1/4-2 1/2 cups all-purpose flour (start with 2 1/4)

3/4 teaspoon baking soda

1 teaspoon salt

1 large egg

1 large egg yolk

1/2 cup toasted coconut

1 cup dark chocolate chunks

Preheat oven to 350 degrees F.  Line baking sheet with parchment paper, spread out shredded coconut.  Toast coconut in oven for about 6 minutes, until golden brown.  Remove from oven and place in a small bowl, set aside.

Brown your butter: Melt butter in a small/medium saucepan over medium-low heat.  It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty.  Stir frequently, scraping up any bits form the bottom as you do.  Keep your eyes on it; it burns very quickly after it browns.  Once butter is browned, place in a small bowl.  Allow the butter to cool for a few minutes.

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

In the bowl of an electric stand mixer, fitted with a paddle attachment, measure sugar and brown sugar.  Add the brown butter and beat together, on medium speed, for about 2 minutes.  The sugar may still look grainy.  Add the egg and egg yolk and beat on medium speed for 2 minutes.  The mixture should become smooth.  Add vanilla extract and beat.

With mixer on low speed, add the dry ingredients. Beat until just incorporated.  Remove the bowl from the mixer and 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 tablespoon onto the prepared baking sheets.  Bake for 10 to12 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.  Eat while warm, sooo good!

Recipe adapted from Joy the Baker