This cookie recipe is quite easy to make and uses ingredients that there are almost always in the kitchen (maybe except the firmly brown sugar). This recipe uses two kind of sugars, granulated white sugar and firmly packed brown sugar and this leads to rich cookie with beautifully crisp edges. I modified the original recipe to use less sugar and this result to less chewy cookies than the original ones.

I always prefer to weight all the ingredients and bring them to room temperature before starting making the recipe. In this way I have everything ready to use while making the cookies. Some tips to bring the butter in room temperature is after weighting it to cut it in pieces and place it in the oven in 40°C (105°F) for 5'-10'. This will bring it fast at room temperature. But make sure not to over heat the butter and melt it. In order to bring the chilled eggs in room temperature place them in a bowl with warm tap water (not boiling, otherwise they will be cooked) for 5'-10' or let them under warm tap running water for a minute. The above two tricks will bring the chilled eggs quickly in room temperature and be ready to use while you are weighting and preparing the other ingredients.

Once the ingredients are weighted and ready for use start by beating the batter in your bowl of your electric stand mixer fitted with the paddle attachment. Beat the batter in medium speed for a minute until it is creamy and fluffy. Scrape down the sides of the bowl using a rubber spatula. Add both sugars and continue beating in medium speed for 2' until the mixture is smooth and fluffy. Remember to scrape down again the sides of the bowl. Add the egg and beat again in medium speed for 1' mixing it well. If you double the recipe beat each egg well one at time. Add the vanilla extract and beat in to incorporate. In another clean bowl whisk the dry ingredients: flour, baking powder and salt. Add the dry ingredients in the egg mixture and beat in slow speed just until incorporated. Do not over beat, else you will end up with stiff cookies. Finally fold in gently the chocolate chips and the shredded coconut using a spatula. Now the batter is ready, but usually it is too soft to form and bake cookies, therefore the next step is to cover the bowl with the batter with a plastic wrap and let it chill and firm in the refrigerator for about 30'-60'.

Once the cookie batter is firm enough preheat the oven at 160°C (350°F) fan forced and place the oven wrack in the middle of the oven. Line two baking sheets with parchment paper. I usually bake this amount of cookies in 3 batches, once per time in the oven and reuse the first one for the final and third batch. I like to make large cookies so I drop an ice cream scoop or two tablespoons of batter on the prepared baking sheets (about 35 gr each cookie) and space them with distance apart (about 5cm / 2 inch). With wet hands I gently flatten each ball enough. Since this recipe uses less sugar than usual, the cookies do not flatten so much while baking, so do not skip this step. else the cookies will end up blobby. Wet hand help from the dough not to stick onto your hands. Once the baking sheets filled with cookies (usually 9 cookies per sheet) bake them in the preheated oven for about 10'-12' or until golden brown around the edges but the centers will still be a little soft. After removing from the oven let cool for 2' and transfer gently with a spatula (they are still soft) on a wire rack to cool completely.

I really enjoy the cookies warm, where the chocolate chips are still melted! But still there is nothing better than a chocolate chip cookie at room temperature along with a glass of cold milk!

Once the cookies cooled completely store them in an airtight container at room temperature for up to 5 days.

The cool thing with this cookie batter is that it can be refrigerated for a couple days and it can be frozen for up to 3 months. To refrigerate the cookie dough, just let the wrapped bowl with cookie dough in the refrigerator and follow the last steps to bake the cookies when wanted. in order to freeze the cookie dough let first the cookie dough to chill and firm in the refrigerator for about 1 hour and then form cookie dough balls with your hands. Afterwards chill again the cookie dough balls in the refrigerator for 1 hour. Once the balls are chilled place them in a zipped-top bag. Remember to write on the label of the bag the date of freezing the dough and the baking time of the cookies. Once decided to bake the cookies preheat the oven and bake the frozen cookies on prepared baking sheets with line papers. Remember to let space between the cookies, since they spread and flatten while baking. The frozen cookies may need one or two minutes more baking time than the written one, but they are done when they are golden brown around the edges but the centers are still a little soft.