COCONUT-ALMOND-CHOCOLATE CHIP COOKIES

By cecelia26_

Ingredients

• 1 c. (16 T.) butter,
• at room temperature
• 1 c. brown sugar
• 1/3 c. granulated sugar
• 2 large eggs, at room
• temperature
• 2 tsp. vanilla extract
• 1 1/2 tsp. almond extract
• 3 c. all-purpose flour
• 1 T. cornstarch
• 1 1/2 tsp. baking soda
• 1/8 tsp. kosher salt
• 1/2 c. shredded coconut
• 1/2 c. semisweet chocolate chips

Details

Adapted from ihearteating.com

Preparation

Step 1

1.In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugars until fluffy and well-combined.
2.Beat in eggs one at a time, scraping down the sides as needed.
3.Stir in vanilla and almond extracts until incorporated.
4.In a separate medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
5.Stir in flour mixture until just incorporated.
6.Stir in coconut and chocolate chips until just combined.
7.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.
8.Toward the end of the chilling time, preheat oven to 350 F.
9.Line 2 cookie sheets with parchment paper.
10.Drop scoops of dough onto prepared cookie sheets using a medium cookie scoop (1 ½ tablespoons).
11.Bake for 8-9 minutes. You want the edges to be just barely golden brown.
12.Remove from oven, and let cool for 5-10 minutes on the cookie sheet.
13.Transfer to wire rack to finish cooling.