1cupunsalted butterat room temperature (225g, 2 sticks)
¾cupgranulated sugar140g
½cupbrown sugarpacked, 85g
2eggsat room temperature
1teaspoonvanilla extract
2 ½cupsall-purpose flour300g
1teaspoonbaking soda
½teaspoonsalt
1 ½cupssweetened shredded coconutdesiccated coconut, plus extra for sprinkling (150g)
¾cupsemi sweet chocolate chips120g
Instructions
Preheat the oven to 350°F / 175°C and line cookie sheets with baking parchment paper.
In a stand mixer or with an electric mixer, beat the butter and both sugars until light and fluffy. Add the vanilla and eggs and beat again for a few minutes until thick and fluffy. You’ll need to scrape the sides of the bowl down a few times.
Stir the coconut, flour, baking soda and salt in a separate bowl, then add it ⅓ at a time, to the butter mixture, mixing it in gently between additions.
Gently fold in the chocolate chips.
Drop balls of dough (about 1 tablespoon or a small cookie scoop) onto the prepared cookie sheets, spaced 2 inches apart, and press them down slightly.
Bake for 8-10 minutes or until the edges just begin to turn golden.
Sprinkle the warm cookies with a little shredded coconut (optional) and let them cool on the cookie sheets for a few minutes before transferring them to a wire rack to cool completely.