Coconut Chocolate Chip Cookies

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 1/2 cups granulated sugar
• 1 cup unsalted butter, at room temperature
• 2 large eggs
• 1 tablespoon vanilla extract
• 3 1/3 cups unsweetened shredded coconut
• 1 1/4 cups semisweet chocolate chips

Directions

1. Heat the oven to 375˚F and set a rack in the center. Line 2 baking sheets with silicone baking mats or parchment.
2. In a small mixing bowl, combine the flour, baking powder, and salt, then put that bowl aside for the moment.
3. Using an electric mixer, or a stand mixer fitted with the paddle attachment, beat the granulated sugar and butter together on medium speed until they come together, 30 to 60 seconds. Scrape the sides of the bowl and the beaters with a bowl scraper.
4. Add the 2 eggs and the vanilla to the butter mixture, then beat on medium speed until the mixture is smooth, with no streaks or lumps left, 20 to 30 seconds. Scrape down the bowl and beaters again.
5. Pour in the flour mixture and mix on low speed only until nearly all of the flour has disappeared into the dough, 20 to 40 seconds.
6. Add the shredded coconut and chocolate chips, then mix on low speed until they’re evenly worked through the dough.
7. If the dough seems especially soft or warm, pop it into the refrigerator for 30 minutes before you scoop and bake. That little chill helps the cookies hold their domed shape. You can absolutely bake the dough right away, too; just expect the cookies to spread a bit more than shown.
8. Use a large cookie scoop, about 4 tablespoons, to portion the dough onto one of the prepared baking sheets. Set the cookies about 1 1/2 inches apart. Leave the mounds alone for domed cookies, or press them down gently with the bottom of a water glass if you want flatter cookies.
9. Bake the cookies 1 sheet at a time for about 15 minutes, rotating the baking sheet halfway through so they bake evenly. While the first batch is in the oven, scoop the next batch of dough.
10. The cookies are ready when the bottoms are golden brown, just visible around the lower edges, and the tops look dry. They’ll be soft when they come out of the oven, but they’ll set as they cool.
11. Let the cookies cool on the baking sheet for about 5 minutes, then move them to a wire rack to cool completely.
12. Store the cookies in an airtight container for about 1 week, or freeze them for 3 months. To warm frozen cookies, microwave them for about 1 minute. You can also freeze the unbaked dough balls; bake them straight from the freezer and add a few extra minutes to the baking time.