Sam Choy's Kitchen recipe: Thick & Chewy Chocolate Chip Cookies with Coconut (Gay Wong)
Yields: 18 large cookies
2 cups + 2 Tbsp unbleached all-purpose flour ½ tsp baking soda ½ tsp salt 12 Tbsp (1½ sticks) unsalted butter, melted and cooled until just warm 1 cup packed light or dark brown sugar ½ cup granulated sugar 1 large egg 1 large egg yolk 2 tsp vanilla extract 1 – 1½ cup semisweet chocolate chips 1½ cup sweetened flaked coconut
Adjust the oven racks to the upper and lower middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.
Whisk the flour, baking soda and salt together in a medium bowl. Set aside.
Either by hand or with an electric mixer, mix the butter and sugars together until thoroughly blended. Beat in the egg, yolk and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chocolate chips and coconut to taste.
Creating a jagged surface on each dough ball gives the finished cookies an attractive appearance. Start by rolling a scant ¼ cup of dough into a smooth ball. Holding the dough ball in the fingertips of both hands, pull the dough apart into two equal halves. Each half will have a jagged surface where it was ripped from the other. Rotate each piece 90 degrees so that the jagged surface faces up. Jam the halves back together into one ball so that the top surface remains jagged. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2½ inches apart.
Bake until the cookies are light golden brown, the outer edges start to harden and the centers are still soft and puffy, 15-18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the baking sheets with a wide metal spatula.