Prep 3 hrs
Cook 9 mins
Recipe and photo from I Heart Eating
- 1 cup butter, at room temperature
- 1 cup brown sugar
- 1⁄3 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 1⁄2 teaspoons almond extract
- 3 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1⁄2 cup shredded coconut
- 1⁄2 cup semi-sweet chocolate chips
- Line two cookie sheets with silicone baking mats or parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugars until fluffy and well-combined.
- Beat in eggs one at a time, scraping down the sides as needed.
- Stir in vanilla and almond extracts until incorporated.
- In a separate medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Stir in flour mixture until just incorporated.
- Stir in coconut and chocolate chips until just combined.
- Cover and refrigerate dough at least 3 hours (up to 24 hours). It will hold its shape better if you refrigerate it for 8-24 hours.
- Toward the end of the chilling time, preheat oven to 350°F.
- Drop scoops of dough onto prepared cookie sheets using a medium cookie scoop (1 ½ tablespoons).
- Bake for 8-9 minutes. You want the edges to be just barely golden brown.
- Remove from oven, and let cool for 5-10 minutes on the cookie sheet.
- Transfer to wire rack to finish cooling.