Everyone has a favorite chocolate chip cookie recipe and this is mine. The cooks at Spice Market loved it too. Whenever I made pretty packages of these cookies for the diners, the bags would mysteriously disappear from the kitchen throughout the day.
- 1 1/3 cups (4 ounces/113 grams) finely shredded Unsweetened dried coconut
- 2 cups (11 ounces/310 grams) all purpose flour
- 1½ teaspoons baking powder
- 1 cup (8 ounces/226 grams) unsalted butter, at room temperature
- 1 cup plus 1 tablespoon (6 ounces/169 grams) packed dark brown sugar
- ¾ cup plus 2 tablespoons (6 ounces/169 grams) sugar
- ½ teaspoon salt
- 2 large eggs
- 2 teaspoons vanilla extract
- 2½ cups (11 7/8 ounces/336 grams) bittersweet pistoles or bittersweet chocolate chips or roughly chopped bittersweet chocolate (see Notes)
1. Preheat the oven to 300°F.
2. Spread the coconut on a large rimmed baking sheet and bake until golden brown and fragrant, about 7 minutes. Set aside to cool completely.
3. Sift together the flour and baking powder and set aside.
4. Put the butter, both sugars, the salt, and cooled toasted coconut into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until light and fluffy, about 3 minutes. With the machine running, add the eggs one at a time, and then add the vanilla. Turn the mixer speed to low and add half the flout mixture. When incorporated, add the remaining flour and mix until no traces of flour remain. Stir in the chocolate chips. If you have time, cover the dough tightly and chill for at least 2 hours, or up to 3 days, before baking.
5. When ready to bake, preheat the oven to 325°F. Line two baking sheets with parchment paper.
6. Scoop the cookie dough into 1-inch balls and put 2 inches apart on the baking sheets. Bake until brown and crisp, about 12 minutes. Transfer to a cooling rack to cool. The cookies can be stored in an airtight container for up to 3 days.