Toasted Coconut Chocolate Chip Cookies


What better thing to do on a grey and rainy day but bake a batch of cookies…


1 2 oz bag Semi-Sweet Chocolate
Baking Chips ( I like Ghirardelli)
1 cup butter, softened
3/4 cup white granulated sugar
1/2 cup light brown sugar, packed
1/4 cup dark brown sugar, packed
2 large eggs
2 tsp vanilla
2 1/4 cups unsifted flour
1 tsp baking soda
1/2 tsp salt
7 oz bag of flaked coconut, lightly toasted and cooled to room temperature.


Heat oven to 375ºF.
Stir flour with baking soda and salt; set aside. In large mixing bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color. Add eggs and vanilla, one at a time. Mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Hand stir in the chocolate chips and toasted coconut.
Drop by tablespoon onto ungreased cookie sheets. Bake for 8 to 10 minutes or until golden brown.

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