Chocolate-Coconut White Chip Cookies

Makes about 18 large cookies. They are best served warm from the oven.

Ingredients:

1 3/4 cups all purpose flour

1/2 cup cocoa

1/2 teaspoon baking soda

1/2 teaspoon salt
14 tablespoons (1 stick plus 6 tablespoons) softened unsalted butter 

1 cup dark brown sugar

1/2 cup granulated sugar

1 large egg plus 1 egg yolk

2 tsp vanilla extract

1 scant cup of white chocolate chips

1 cup of sweetened shredded coconut

Directions:

1. Heat oven to 325 degrees and line 2 cookie sheets with parchment paper.

2. Whisk flour, cocoa, baking soda, and salt together in a medium bowl; set aside.

3. Cream butter and sugars until blended with an electric mixer. Beat in egg, extra yolk, and vanilla until combined. Add the dry ingredients and beat at low speed until just combined. Stir in chips and coconut.

4. Roll dough into rounded tablespoons and place each ball of dough 2 1/2 inches apart. 

5. Bake, reversing the position of the cookie sheets halfway through baking. Cookies should begin to crisp around the edges but the centers should still be soft and puffy. Remove from the oven after 15-18 minutes. Cool cookies on a cool counter or rack on the parchment paper. Enjoy!

Warning: These cookies may cause incontrollable moon-walking.

Recipe by Cristina Paul