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Coconut Chocolate Chip Cookies
YIELD: about 18 cookies
PREP TIME: 15 minutes
REST TIME: 30 minutes
BAKE TIME: 12 minutes
3/4 cup packed light brown sugar
1/2 cup salted butter (recommended: Kerrygold)
1 tablespoon coconut oil, not melted
1 egg
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 and 1/4 cup unbleached, all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 & 1/2 cups semisweet chocolate chips
1 cup milk chocolate chips (recommended: Guittard Milk Chocolate Chips)
1 cup sweetened shredded coconut
Cream the brown sugar, butter, and coconut oil together until thoroughly combined and fluffy. Beat in the egg, vanilla, and coconut extract.
Add in the flour, cornstarch, baking powder, and salt, mixing on low just until combined. Stir in the chocolate chips and coconut (reserving a few chocolate to press into the tops of the cookies once baked, if desired).
Refrigerate dough for 30 minutes. Preheat oven to 350. Line cookie sheets with parchment paper.
Use a #24 cookie scoop or about 2.5 tablespoons to portion the dough onto the prepared sheets.
Bake for about 12 minutes or until done—the bottoms will be golden, and the tops will be just baked. Remove from oven and press a few reserved chocolate chips onto the top of each warm cookie. Let cookies rest on the sheet for two minutes before moving to wire cooling racks to cool.
