This recipe originates from the back of a package of Toll House Semisweet Chocolate Chips, but I’ve made a few tweaks for this specific cookie. I’ve been making the original chocolate chip recipe since I could measure flour, and I have to admit, I have it memorized (scary!).
With the small adjustments I’ve made, these cookies always turn out to be everyone’s favorite, including mine.
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter
3/4 cup brown sugar
3/4 cup sugar
1 teaspoon vanilla
1 package semi sweet chocolate chips
3/4 cup sweetened flaked coconut
Preheat the oven to 375 degrees. In a medium bowl, sift together the first three ingredients. Set aside.
In a large bowl, beat butter, vanilla, and both sugars until light and fluffy. Add one egg at a time, and beat well after each addition. Slowly incorporate the flour mixture into the wet ingredients, and beat well until it is all mixed in. Fold in the coconut, and chocolate chips.
Drop by rounded tablespoons onto an ungreased cookie sheet (I like to use parchment paper for easy clean up!), and bake for 9-11 minutes or until the edges are golden brown and the middles have set. Let cool on a cooling rack as long as you can stand it, because they come out piping hot, then enjoy with a glass of ice cold milk.