These cookies are soft and chewy. The browned butter, sea salt and vanilla extract are just the icing on the cake.
- 1 cup (2 sticks or 225 grams) unsalted butter
- 2 tablespoons water
- 1/2 cup plus 2 tablespoons (125 grams) granulated sugar
- 3/4 cup (145 grams) packed light-brown sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 1/4 cup plus 3 tablespoons (175 grams) all-purpose flour
- 1 teaspoon baking soda
- Slightly heaped 1/2 teaspoon flaky sea salt or 1/4 teaspoon table salt
- 4 cups (240 grams) dried, unsweetened coconut chips
About the water: Browned butter is one of my favorite things to eat in cookies like things and least favorite things to write cookie recipes for, because when you brown the butter, water volume is lost, but not all types of butter contain the same amount of water. I find that for most standard American grocery store butters (I was using Trader Joe’s store brand here, but the equivalent would be any non-European style butter), 1 tablespoon of water per stick (1/2 cup) of butter is a sufficient replacement. However, should you find that your first batch of cookies is too thick, a little extra water is all you’ll need to get the texture right. It sounds scary, but I promise is as simple as can be. Holler at me in the comments if this doesn’t work for you and please note the kind of butter and how much water you used.