Introduction
These cookies master the soft and chewy texture everyone craves, with a flavor that’s even better. You get the perfect chew from brown sugar and cornstarch, while toasty coconut and pecans add irresistible crunch and nutty depth in every single bite.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 9 minutes
Total Time: 24 minutes
Servings: 20 cookies
Ingredients
- 1 cup light brown sugar (packed)
- ½ cup salted butter (melted)
- 1 large egg (room temperature )
- 1 ¼ cup all purpose flour (measured by weight or fluffed using the spoon-and-level method)
- ½ teaspoon ground cinnamon
- 2 teaspoon cornstarch
- ½ teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 1 cup sweetened shredded coconut (toasted, preferably (see note))
- ¾ cup chopped pecans (toasted, preferably (see note))
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together the packed light brown sugar and melted salted butter until well combined and smooth.
- Add the room-temperature egg and pure vanilla extract to the sugar-butter mixture. Whisk vigorously until the mixture is smooth and slightly thickened.
- In a separate bowl, whisk together the all-purpose flour, ground cinnamon, cornstarch, and baking soda.
- Gently fold in the toasted sweetened shredded coconut and toasted chopped pecans until they are evenly distributed throughout the dough.
- Scoop dough using a 1.5-tablespoon cookie scoop (or a heaping tablespoon) and place dough balls about 2 inches apart on the prepared baking sheets. You can slightly flatten the tops with your fingers for more even spreading.
- Bake for 8-9 minutes, or until the edges are lightly golden and the centers still look soft and slightly puffy. The cookies will set as they cool.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Extra Chewy: For a denser, chewier cookie, chill the shaped dough balls on the baking sheet for 30 minutes before baking.
- Flavor Twist: Add a pinch of nutmeg or a ¼ teaspoon of almond extract along with the vanilla for a more complex flavor profile.
- Cookie Sandwich: Once cooled, sandwich two cookies together with a dollop of cream cheese frosting or dulce de leche.
- Flatter & Crispier: Press the dough balls down more significantly before baking for a thinner, crispier-edged cookie.
Tips for Success
- Measure Flour Correctly: Using the spoon-and-level method prevents adding too much flour, which is crucial for a soft texture. Fluff the flour, spoon it into your measuring cup, and level it off.
- Don’t Overbake: The cookies will look underdone in the center when you take them out. They continue to cook on the hot baking sheet, resulting in the perfect soft and chewy center.
- Toast Your Nuts & Coconut: This step is highly recommended! Toasting brings out their oils and deep, nutty flavor, elevating the entire cookie. Spread them on a baking sheet and toast at 350°F for 5-8 minutes, watching closely to avoid burning.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the dough balls or baked cookies for up to 3 months. To recapture that fresh-from-the-oven softness, microwave a cookie for 8-10 seconds.
FAQ
Can I use unsalted butter?
Yes, but you may want to add a tiny pinch (about ¼ tsp) of fine salt to the dry ingredients since the recipe uses salted butter for flavor balance.
Can I use coconut or nut extracts instead of vanilla?
It’s best to use vanilla as your base flavor, as other extracts can be overpowering. For a stronger coconut flavor, simply add an extra ¼ cup of toasted coconut.
Why is my cookie dough spreading too much?
This usually means your flour was under-measured or your baking sheet was too warm when you placed the dough on it. Ensure you’re using the spoon-and-level method and use cool, lined baking sheets.
Can I make the cookie dough ahead of time?
Absolutely. You can cover and refrigerate the dough for up to 48 hours before scooping and baking. Let it sit at room temperature for 15 minutes before scooping if it’s very firm.
Do I have to toast the coconut and pecans?
It’s strongly recommended for maximum flavor, but you can use them untoasted in a pinch. The cookies will still be tasty but lack that deep, toasty note.
My cookies came out cakey. What happened?
This is often caused by over-measuring the flour. Next time, try gently fluffing your flour before spooning it into the cup. Using melted butter should yield a chewy, not cakey, result.