Soft & Chewy Coconut Almond Chocolate Chip Cookies
Soft, thick and chewy, these aren't your average chocolate chippers. With browned butter, flaked coconut, crunchy almonds and semi sweet morsels. Tasters agreed, they're wonderful.
Slice the butter into tablespoons and transfer to a small pan over medium heat to melt. Continue to let the butter simmer. It will foam, then the foam dissipates as the milk solids start to brown. Pick up the pan by the handle and swirl the butter and solids in the pan to evenly brown them, without burning. The butter should smell nutty and warm. Set aside to cool.
Preheat the oven to 350°. Line a sheet pan with a silpat or parchment paper and set aside.
In a large bowl, combine the flour, salt and baking soda. Whisk together and set aside.
When the butter has cooled, stir in the brown sugar, corn syrup, cider vinegar, egg and egg yolk, and almond extract. Whisk until thoroughly blended and smooth.
Transfer the brown sugar mixture to the flour and use a rubber spatula to combine the wet and dry ingredients completely, so there are no dry bits of flour left.
Stir in the sweetened flaked coconut, slivered almonds and chocolate chips.
Use a 2 tablespoon cookie scoop to scoop the dough evenly and drop onto the cookie sheet about 2-3 inches apart. If you don’t have a cookie scoop, measure two tablespoons of dough and roll into a ball. Place on the cookie sheet 2-3 inches apart.
Bake for 11-12 minutes or until the cookies are golden and edges are starting to brown.
Let the cookies rest on the cookie sheet for 2-3 minutes before transferring to a wire rack to cool completely.