Best Chocolate Chip Cookie

25 Apr

After going out a little too hard with some colleagues and Danielle on Saturday, Sunday was a bit of a recovery day, sitting around drinking lots of water and watching Mad Men (I’m just getting into it now! On Season 2 now)… In the evening, I decided to whip up some cookie batter. Rafe and I keep rolled balls of cookie batter in the freezer, so whenever we want cookies (or just cookie dough), we can have some without making a huge batch each time.

The reason why these cookies are so damned good is 1) the mix of brown and regular sugars and 2) the use of coconut for texture and deliciousness.


  • 2 c flour
  • 1/2 tsp baking soda
  • 1 c unsalted butter
  • 1/3 c sugar
  • 2/3 c brown sugar
  • 1 tsp salt
  • 2 tsp vanilla
  • 2 eggs
  • 1 c chocolate chips
  • 1/2 c (or more, if you want it) sweetened coconut flakes


  • Preheat to 350
  • Whisk flour, baking soda, and salt together in a small bowl.
  • Cream butter and sugars together with an electric beater in a large bowl (I used our new Kitchen Aid stand mixer).
  • Add vanilla and eggs to the butter and sugar mixture. Then, once combined, add flour mixture in. Stir in chocolate chips and coconut flake.
  • Drop large spoonsized drops onto baking sheets (lined with Silpat or parchment), and bake until golden brown and delicious. OR roll balls and store in tupperware in the freezer for whenever you just want a few cookies (line each layer with parchment so the balls don’t stick together).

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