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Chewy Chocolate Chip Cookies with Coconut and Medjool Dates

These are a loaded chocolate chip cookie recipe. They’re crispy on the outside, chewy and soft on the inside, with sweetened flaked coconut, chopped high quality semi-sweet chocolate.
Prep Time20 mins
Cook Time15 mins
chill30 mins
Total Time30 mins
Course: Snack
Cuisine: American
Keyword: chewy chocolate chip cookies, chewy cookie recipe, coconut chocolate chip cookies, medjool date recipe
Servings: 24 Cookies
Calories: 220kcal

Ingredients

  • 2 ¼ cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 12 tablespoons unsalted butter 1 ½ sticks
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup semi sweet chocolate chips
  • ½ cup sweetened flaked coconut
  • 8 Natural Delights Medjool dates pitted and chopped

Instructions

  • Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
  • In a small microwave-safe bowl, microwave the butter on high until melted, 45 seconds to 1 minute. Set aside to cool slightly.
  • In a medium bowl, whisk together the flour, baking soda, and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, mix the melted butter with the granulated sugar and brown sugar until combined. Add the eggs and mix until smooth. Gradually add the flour mixture, mixing just until combined. Be careful not to overmix. Stir in the chopped chocolate, dates, and coconut. Chill the dough for at least 30 minutes and up to 1 day. (The longer the better. Chilling helps cookies maintain thicker texture and ensures chewiness.)
  • To bake: After chilling, let the dough sit at room temperature for a few minutes to allow the dough to soften enough to handle (it will still be hard when you work with it; just put some elbow grease into scooping the dough). Roll the dough into 24 even-sized balls (each roughly the size of a golf ball). Space 9 balls evenly on your baking sheet and flatten each of them slightly with your fingers. This will help them to evenly bake.
  • Bake until the cookies are puffed and lightly golden brown, 13 to 14 minutes. They will look slightly underdone. Let them cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Notes

Chocolate chip cookie adapted from Nestle Tollhouse and Cooks Illustrated

Nutrition

Calories: 220kcal | Carbohydrates: 36.8g | Protein: 2.4g | Fat: 9.1g | Saturated Fat: 1.5g | Fiber: 1.4g | Sugar: 25.6g