Sweet & Salty Coconut Chocolate Chip Cookies

Okay, okay.... I'll admit, I don't bake whole a lot. The main reason is that I have absolutely no willpower to keep myself from eating a dozen yummy freshly baked cookies in one sitting. But my family deserves some love from me in the form of an ooey gooey chocolate chip cookie once in awhile so they will be so excited to see these cookies today! These little delights are made with half of the brown sugar and half of the chocolate chips that most recipes call for and has half a cup of freshly grated coconut instead. I also love to use 1 tsp of kosher salt instead of table salt. The cookies aren't salty but they have a great hit of salt that is the bomb with the sweetness of the chocolate chip in every bite - Mmm mmmm!

INGREDIENTS
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- 1/2 cup of white sugar
- 1/2 cup of brown sugar
- 1 cup of softened butter
- 2 eggs
- 1 tsp vanilla extract
- 3 cups of all-purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 cup chocolate chips
- 1/2 cup shredded coconut


DIRECTIONS

1. Preheat the oven to 350 degrees F
2. Cream together in a bowl or mixer the brown and white sugar with the butter until fluffy
3. Add the eggs and vanilla and mix until just blended - tip: crack one egg at a time in a small bowl and add to the mixing bowl to prevent egg shells from getting into the mix
4. In a medium sized bowl mix together the flour, baking soda and salt
5. Add the flour mix into the wet ingredients and mix until the dry ingredients are moistened
6. Stir in by hand, or on the lowest setting, the chocolate chips and coconut
7. Spoon out the cookie dough onto ungreased cookie sheets and bake until the edges are browning, about 10-12 minutes
8. Put the cookies on wire racks to cool! Haha, this way you'll get to indulge in your first cookie sooner! It also keeps the cookies from continuing to bake on the hot cookie sheet