chewy coconut chocolate chip cookies
A sprinkle of spring in a gooey cookie.
Ingredients
- 2 sticks butter, softened
- 3/4 cup dark brown sugar
- 1/3 cup sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup coconut flakes
- 1 cup dark chocolate chips
- 2 oz chopped dark chocolate
- flaky sea salt, for garnish
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment.
- In a bowl, cream the butter, brown sugar, and regular sugar until light and fluffy, about 2-3 minutes. Whip in the eggs, one at a time, then the vanilla. Add the flour, baking soda, and salt. Fold in the coconut and the chocolate chips. Do not overmix.
- Scoop rounded two tablespoon-sized mounds of dough and roll into a ball. Place on the prepared baking sheet, leaving about two inches of space between each. Press a couple chocolate chunks atop each ball. Bake 10-12 minutes, rotating the pan once halfway through baking time. Remove from the oven and cool on the baking sheet.
- Enjoy a few warm (ooooh yeahhh) with a sprinkle of flaky salt, or cool completely, cover in a tupperware or ziptop bag, and store for later.