What's Baking: Coconut Double Chocolate Chip Cookies

Last weekend, D requested that I bake a batch of cookies, and I was happy to oblige. I started out with the recipe I made last June for coconutty chocolate chip cookies (which are seriously delicious as they are), and along with some tweaks here and there, I also opted to add in some white chocolate chunks. Next time I think I'll add some macadamia nuts, too -- then I'll be well on my way to becoming a gourmet-cookie-baking maven!

Coconut Double Chocolate Chip Cookies (printer-friendly version)
makes 18 cookies

1/2 cup unsalted organic butter
1/2 cup light brown sugar
1/2 cup granulated sugar
1 whole egg
1 egg white
1/2 teaspoon vanilla
1 1/4 cup oatmeal
1/4 cup unsweetened coconut flakes
1 cup unbleached all-purpose flour
1/4 teaspoon kosher salt
1/2 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1 cup milk chocolate chips
1 cup white chocolate, chopped (or use chips)

1. Preheat the oven to 350 degrees.
2. Cream together the butter and sugars.
3. Stir in the egg and egg white until completely combined.
4. Stir in the vanilla extract.
5. Add the oatmeal and coconut flakes to the bowl of a food processor. Process until nearly flour-like in texture.
6. In a medium-size bowl, stir together the oatmeal-coconut mixture and flour.
7. Stir in the salt, baking soda, and baking powder.
8. In several batches, combine the dry ingredients with the wet ingredients, stirring between additions.
9. Stir in the milk chocolate chip and chopped white chocolate by hand.
10. Place the dough in the fridge and let chill for at least 20 minutes.
11. Use a small ice cream scoop to portion out the dough onto a non-stick baking sheet. (You should be able to fit nine cookies on the baking sheet per batch.)
12. Bake in the oven for 10-12 minutes, or until lightly browned.
13. Remove from the oven and let cool on a wire rack.
14. Try not to eat all of the cookies in one sitting.