More Chocolate Chip Cookies

This recipe was taken from the BAKING: FROM MY HOME TO YOURS cookbook. It is an adaption of the famous Nestle Toll House recipe. I had sweetened shredded coconut laying in the pantry and thought why the heck not?

- 2 cups unbleached flour, sifted
- 1 tsp salt
- 3/4 tsp baking soda
- 2 sticks (8 oz butter) at room temperature
- 1 cup granulated sugar
- 2/3 golden brown sugar, packed
- 2 tsp pure vanilla extract
- 2 large eggs
- 12 oz bittersweet chocolate - chopped, or or 2 cups of bittersweet chocolate chips (60%)
- 1 cup walnuts or pecans, chopped
- 1 1/5 cup shredded sweetened coconut

1. Preheat oven to 375 degrees Fahrenheit
2. In a stand up mixer beat butter for 1 minute or until smooth
3. Add in sugar and cream for about two minutes or until well blended
4. Add vanilla
5. Beat in one egg for 1 minute then add the second one
6. Reduce mixer speed to low and incorporate dry ingredients in three portions.
7. By hand or by spatula, mix in nuts, chocolate and shredded coconut
8. Spoon dough onto baking sheets lined with parchment paper. There should be about two inches between each cookie
8. Bake cookies for 10-12 minutes or until golden brown on the edges. Don't worry if the middle is a little soft
9. Let the cookies rest on baking sheet for 1 minute, then remove to cool to room temperature

This recipe yields about 45 cookies. If you want the dough can be kept in the refrigerator for up to three days. It also keeps well frozen. When baking frozen cookie dough, leave in the oven for maybe a minute more than you would normally would

ENJOY!