Impromptu baking moments yield the best results. For example, this cookie. I opened my cabinet, finished off a bag of dark chocolate and white chocolate chips, folded in some coconut and who doesn’t like a little crunch in their cookie? One google search, a few 10-minute batches later we chowed down on these deliciously soft and chewy cookies. The best part: if you keep them in a ziploc bag, they last up to a week!
Recipe adapted from Everyday Food
1 cup, 2 sticks, unsalted butter, softened
1/2 cup granulated sugar
3/4 cup packed light-brown sugar
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup white chocolate chips
1 cup dark chocolate chips
1 3/4 cups sweetened flaked coconut
1 3/4 cups coarsely chopped walnuts
Preheat oven to 350 degrees and line baking sheet with parchment paper.
1. Put butter and sugars in large bowl; mix on medium speed with electric mixter until smooth, about 2 minutes. Mix in eggs, 1 at a time. Stir in vanilla.
2. Sift flour, baking soda, baking powder, and salt into a medium bowl.
3. Mix into butter mixture on low speed until well combined.
4. Stir in chocolate, coconut, and walnuts.
5. Using spoon, drop batter onto baking sheets, spacing 2 inches apart. Bake until set and golden brown, 10 to 12 minutes.