Big Chocolate Chip Cookies

2 sticks, or 1cup, unsalted butter, cold and cubed
1 cup granulated sugar
1 cup light brown sugar
2 eggs
1 tsp pure vanilla extract
2 3/4 cup all purpose flour
1tsp table or fine sea salt
1tsp baking powder
1/4tsp baking soda
2 1/2 cups semisweet chocolate chips
1 cup of pecans (optional)
1/2 cup coconut flakes (optional. sweetened or unsweetened are both fine)
Preheat oven to 375 degrees.
In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy. Add eggs, one at a time, mix in vanilla and beat until well incorporated.
I know this part is odd, but add the chocolate chips, coconut and nuts now and mix away!
Add flour, salt, baking soda, baking powder and mix until just combined. Get a ice-cream scoop (or large spoon) and get a huge scoop of dough out and gently roll into a ball.
Cool your cookies in the fridge for at least 1 hour and don't skimp on the time. This is important to have a cold cookie going into a warm oven. If you want to freeze the dough now, go ahead and when you're ready to bake, let it sit on the cookie sheet at least 30 minutes before placing in oven.
Place each on sheet pan lined with parchment paper and gently press down on the top to make it flat. It will evenly bake this way. Bake in the preheated oven 15-20 minutes depending on how you like your cookie, until very lightly browned, taking care not to over bake. I baked mine for 19 minutes.
Cool on cookie sheet 2 minutes before moving to cooling rack to completely cool.
Store what you don’t immediately eat in an airtight container.