These cookies are the epitome of chewy, chocolate chip decadence. We make them all the time, no matter the season, and can’t enough of their sweet coconut flavor.
When I make them in the summer, sometimes I sandwich a big scoop of vanilla ice cream in the middle and roll the exposed sides of the ice cream in mini chocolate chips. They make the most amazing ice cream sandwiches. In the cooler times of the year, I usually eat them warm right off the baking sheet and dunk them in milk!
- 2 c. all-purpose flour
- 1 t. baking soda
- 1 c. unsalted butter, room temperature
- 1 c. granulated sugar
- 1/2 c. light brown sugar, firmly packed
- 1 t. Kosher salt
- 2 large eggs
- 1 T. vanilla extract
- 12 oz. semisweet chocolate chips
- 1 c. sweetened shredded coconut
- 1 c. old-fashioned rolled oats (not quick-cooking)
1. Preheat oven to 350ºF. Line two baking sheets with silpat or parchment paper and set aside.
2. In a bowl, whisk together flour and baking soda, set aside.
3. In a mixer fitted with a paddle attachment, beat the butter, sugars and salt until light and fluffy. With the mixer on low, add the eggs one at a time until just blended. Add in vanilla and mix until it is no longer visible.
4. Scrape down the sides of the bowl, turn the mixer on low and slowly add in the flour until just incorporated. Using a spatula, fold in the coconut, chocolate chips and oats one at a time.
5. Use a 2" ice-cream scoop to place the dough, 2 inches apart, on the baking sheets. Bake for 15-18 minutes, or until cookies are set and the edges are golden brown.
(adapted from the SoNo Baking Company & Cafe Cookbook)