I’ve been meaning to share this cookie recipe with you for so long! Every time I made these cookies I ended up eating them before I had a chance to take a photo. Well, I had time to take the photo but I’m just so lost in cookie bliss that I forget. Every single time.
But last night I thought of you! I thought about how much better your life would be with this recipe in it. Unless you like thin, crunchy cookies, this is not the recipe for you. But if you are in the soft, chewy, buttery, thick cookie-lover category, look no farther, this is THE recipe. I owe all the credit to Amy!
Chocolate Chunk Coconut Cookie
2 – 3 dozen, adapted from That Windome Girl
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
12 tbsp butter, melted & cooled
1 cup brown sugar
1/2 cup granulated sugar
1 egg yolk
2 tsp vanilla extract
1 1/2 cups dark chocolate chunks
1 cup shredded, unsweetened coconut
Adjust an oven rack to lower-middle position and heat the oven to 325º F. Whisk the flour, baking soda, and salt together in a medium bowl. In a large bowl, beat the melted butter and sugars together with an electric mixer on medium speed until smooth. Beat in the egg, egg yolk, and vanilla until combined. Reduce mixer speed to low and slowly add the flour mixture until combined. Mix in the chocolate chunks and shredded coconut until incorporated.
Working with 2 tablespoons of dough at a time, roll the dough into even balls and lay them on the baking sheets, spaced about 1 inche apart. Bake the cookies until the edges are set and beginning to brown but the centers are still soft and puffy, about 15 minutes. Let the cookies cool on the baking sheet for about 10 minutes, then serve warm or transfer to a wire rack and let cool completely.