Ingredients
Equipment
Method
Instructions:
- Start by gathering all your ingredients. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a dry skillet over medium heat, toast the unsweetened coconut flakes until they are golden brown, stirring frequently. Set aside to cool.
- In a large mixing bowl, combine 1 stick of softened unsalted butter with both the light brown sugar and granulated sugar. Cream until light and fluffy, about 2-3 minutes.
- Beat in the whole egg, egg yolk, and vanilla extract until fully combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the all-purpose flour, nonfat powdered milk, sea salt, baking powder, and baking soda. Gradually add to the wet mixture, mixing until just combined.
- Gently fold in the bittersweet chocolate chips and toasted coconut flakes using a spatula.
- Using a spoon or cookie scoop, portion out the dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may look slightly underbaked.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Sprinkle flaky sea salt on top if desired.
Notes
- For a chewier texture, chill the dough for at least 30 minutes before baking.
- Store your cookies in an airtight container to keep them fresh for longer.
- Experiment with different types of chocolate chips for a unique flavor.