Hellllooooo! I’m so sorry it’s been so long, I’ve been traveling like crazy these past few months. With finally a break at home, there is NOTHING more I wanted than hot cookies, fresh from the oven. These cookies don’t disappoint – they will have you going back to the cooking rack again, and again, and again (or maybe that’s just me)! Anyway, thank you for being patient and standing by us! Enjoy these wonderful delights! Bon appetit!


2 sticks (1 cup) softened, unsalted butter, room temperature

1/2 cup brown sugar, lightly packed

1 cup granulated sugar

1 tsp pure vanilla extract

2 large eggs, room temperature

2-1/4 Cups all purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp kosher salt

1-1/2 cups white chocolate chips

1/2 cup semi-sweet mini-morsels

1 cup sweetened coconut


Preheat oven to 375F. Line 2 sheet pans with parchment paper.

Cream together the butter and sugars in the bowl of an electric mixer. Add the eggs, one at a time until combined, scraping the bowl as needed. Add the vanilla to combine. In a separate medium bowl, sift together the flour, baking soda, baking powder and salt. With the mixer on low, add the dry ingredients to the butter and sugar mixture just to combine – don’t over mix!

Using a spatula, mix in the chocolate chips and coconut, mixing thoroughly but not over mixing. With a small ice cream scoop (1″ diameter), scoop 12 cookies, evenly spaced onto each parchment-lined pan. Refrigerate for 15 minutes and then bake for 12-15 minutes until the edges are browned and the middle is just set. Cool on the pan for 5 minutes and transfer to wire racks to cool completely (or sneak some hot cookies). Repeat for the rest of the batter. Welcome home, and enjoy!

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