Via Dorie Greespan: Baking from my Home to Yours - Isabelle
240 g (2 cups) all-purpose flour
5 ml (1 teaspoon) salt
4 ml (3/4 teaspoon) baking soda
200 g (8 ounces) butter, at room temperature
200 g (1 cup) sugar
100 g (2/3 cup) light brown sugar
10 ml (2 teaspoons) pure vanilla extract
2 large eggs
300 g (2 cups) chocolate chips
100 g (1 cup) coconut
Preheat the oven to 350°F (180°C).
Line two baking sheets with parchment or silicone mats.
Whisk together the flour, salt, and baking soda.
Working with a hand mixer, in a large bowl, beat the butter on medium speed for about 1 minute. Add the sugars and beat for another 2 minutes or so, until well-blended.
Add the eggs one at a time, beating for 1 minute after each egg goes in.
Beat in the vanilla.
By hand with a rubber spatula add the dry ingredients in 3 portions, mixing only until each addition is incorporated.
Mix in the chocolate and coconut.
Spoon the dough by slightly rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between spoonfuls.
Bake the cookies - one sheet at a time and rotating the sheet at the midway point - for 10 to 12 minutes, or until they are brown at the edges and golden in the center; they may still be a little soft in the middle, and that's just fine.
transfer them to racks to cool to room temperature.
Repeat with the remainder of the dough, cooling the baking sheets between batches.
Makes 30 cookies.
Bon Appétit!