Butterscotch Dark Chocolate Coconut Cookies

These cookies remind me of the best parts of a 7 layer bar. The browned butter replaces the nuttiness of graham crackers, and the sweetness of the butterscotch is perfectly balanced by the bittersweet dark chocolate and the unsweetened coconut. And did I mention there’s browned butter? And flaky sea salt? With crispy edges and a gooey center, these bad boys are decadent.

For the bittersweet chocolate, buy a good quality chocolate bar (I normally use Ghirardelli 60% cocoa) and chop it up yourself. The chopped chocolate gives you the beautiful (and delicious) chocolate veining that you can’t get with chocolate chips alone.

Makes 12-18 cookies depending on size.

Ingredients

  • 3/4 cup unsalted butter, browned and cooled (directions below)
  • 1 cup dark brown sugar, packed
  • 1/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 tsp fine sea salt
  • 2 cups AP flour
  • 1 tsp baking soda
  • 6 oz (3/4 cup) bittersweet chocolate, chopped
  • 4 oz (1/2 cup) butterscotch chips
  • 4 oz (1/2 cup) flaked coconut, unsweetened
  • 1 tbsp flaky sea salt, such as Maldon

Directions

  1. Brown butter in a medium saucepan over medium heat, whisking continuously, until it foams and turns a golden brown, approximately 5 minutes. Remove from heat and move the butter into a large mixing bowl. Let the butter cool completely.
  2. In a separate bowl, whisk together the flour, baking soda, and salt.
  3. Add the sugars to the browned butter and whisk until well-incorporated. Add in the eggs and vanilla, mixing well.
  4. Add the dry ingredients into the wet ingredients, mixing until just combined. Mix in the chocolate, butterscotch chips, and coconut until just combined.
  5. Cover the bowl in plastic wrap and chill the dough overnight.
  6. Preheat the oven to 350 degrees and line baking sheets with parchment paper. Scoop out the balls of dough (around the size of a golf ball), and place them a few inches apart – the cookies will spread as they bake. Sprinkle each cookie with a pinch of sea salt.
  7. Bake for 12-14 minutes until the edges are golden brown. Once they’ve cooled and set up a bit, transfer to a wire cooling rack to cool completely.

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