It’s the holidays and you’ll probably find yourself in the kitchen a lot. We hope that this recipe adds a little more sweetness to the season.
2/3 cup shaved unsweetened coconut
1 cup (2 sticks) unsalted butter
2 cups Nash’s soft white wheat flour
1 teaspoon salt, plus extra for sprinkling
1 teaspoon baking soda
1 1/2 cups firmly packed brown sugar
2 teaspoons vanilla extract
1 1/2 cups chocolate chips
Preheat oven to 350° F. Spread coconut in a thin, even layer on a baking sheet. Place it in the oven and bake until light brown, toasty, and aromatic, about 5-8 minutes.
Melt butter in a heavy bottom saucepan over low heat. Allow to cool pan for a few minutes. Stir together flour, salt, and baking soda in a medium-sized bowl.
Beat brown sugar and melted butter together in a large bowl until smooth, about 2 minutes. Add eggs and vanilla and beat until the mixture lightens in color, about 5 minutes. Add flour mixture to brown sugar mixture, a third at a time, until it forms a dark brown, homogeneous mass. Add the chocolate chips and toasted coconut and stir until just combined.
Place dough in the fridge for 20 minutes. You can skip this step if you are in a hurry, but resting the dough in the fridge will help your cookies bake more evenly.
Lightly butter a baking sheet and scoop heaping tablespoons of dough onto it, leaving large spaces between each cookie so they have room to spread out. Just before putting into the oven, sprinkle with salt. Bake until golden brown, about 8-10 minutes. After you take them out of the oven, leave them on the baking sheet to set for 2 minutes, then move them to a wire rack to cool. The cookies are very soft when they first come out, but they will firm up quickly. Do not stack cookies until fully cooled. You can store the dough in an airtight container for up to a week, if you want to cook in batches.
Recipe adapted from Good and Cheap by Leanne Brown.