Coconut Chocolate Chip Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">150g light brown sugar, packed</li><li class="ingredients-single-item">2 large eggs, at room temperature</li><li class="ingredients-single-item">5ml vanilla extract</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">5g baking soda</li><li class="ingredients-single-item">3g salt</li><li class="ingredients-single-item">100g desiccated coconut, lightly toasted</li><li class="ingredients-single-item">200g semi-sweet chocolate chips</li><li class="ingredients-single-item">50g shredded coconut for garnish (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Electric mixer (stand or hand)</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Cookie scoop (4cm/1.5-inch)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper. If your desiccated coconut isn't already toasted, spread it on a baking sheet and toast in the oven for 3-5 minutes until lightly golden and fragrant. This toasting step is crucial as it enhances the coconut flavor significantly. Allow to cool completely before using.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes. This extended beating incorporates air, creating a lighter cookie texture and helps dissolve the sugar crystals for a smoother dough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Mix in the vanilla extract until combined.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined. Over-mixing will develop too much gluten, resulting in tough cookies instead of tender ones.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Fold in the toasted desiccated coconut and chocolate chips using a rubber spatula until evenly distributed throughout the dough. The dough should be somewhat firm but still scoopable. If it feels too soft, refrigerate for 30 minutes before baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Using a cookie scoop or tablespoon, portion the dough into balls about 4cm in diameter. Place them on the prepared baking sheets, leaving about 5cm between each cookie to allow for spreading. For a professional touch, press a few extra chocolate chips on top of each dough ball, and sprinkle with additional shredded coconut if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers still look slightly underdone. This is the secret to chewy centers! The cookies will continue to cook slightly on the hot baking sheet after removal from the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. The cookies will firm up as they cool while maintaining that perfect chewy center. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.</li></ol>