Brookie Bliss: Easy Fudge Chocolate Chip Cookie Cookies with Coconut

👩‍🍳 Instructions

1. 1

   To brown the butter: In a light-colored saucepan, melt 1 cup of butter over medium heat. Continue to cook, stirring occasionally, until butter turns amber and nutty brown flecks appear at the bottom (5-8 minutes). Pour into a large heatproof bowl and let cool for 10 minutes.
2. 2

   Add brown sugar and granulated sugar to the cooled browned butter. Whisk well until combined. Beat in eggs one at a time, then stir in 1 teaspoon vanilla extract.
3. 3

   In a separate bowl, whisk together flour, baking soda, and ½ teaspoon salt. Gradually add dry ingredients to wet, mixing until just combined. Fold in 1 ½ cups chocolate chips and ½ cup coconut flakes.
4. 4

   Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop tablespoon-sized dough portions onto sheets, leaving 2 inches between. Slightly flatten each cookie ball.
5. 5

   Bake for 9-11 minutes, or until edges are golden brown and centers are still soft. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
6. 6

   For the fudge: In a microwave-safe bowl, combine sweetened condensed milk, 2 cups chocolate chips, and ¼ cup butter. Microwave in 30-second intervals, stirring after each, until smooth and melted (1.5-2 minutes total). Stir in 1 teaspoon vanilla extract and a pinch of salt.
7. 7

   Once cookies are completely cooled, spoon about a teaspoon of warm fudge onto the center of each cookie. Gently spread it out, leaving a small border. Sprinkle with extra coconut flakes if desired.
8. 8

   Let fudge set at room temperature for about 30 minutes, or refrigerate for 15 minutes to speed setting. Serve and enjoy!