Chocolate Chip Cookies - Bake is Yum

Ingredients

• 125 gr unsalted butter, at room temperature
• 45 gr granulated white sugar
• 50 gr firmly packed brown sugar
• 1 large egg, at room temperature
• 1 tsp pure vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 155 gr all-purpose flour
• 100 gr dark or milk chocolate chips
• 30 gr shredded coconut
• In the bowl of your electric stand mixer fitted with paddle attachment beat the butter in medium speed until smooth and creamy.
• Add both white and brown sugar in the butter and beat in medium speed until is smooth and fluffy, for about 2 minutes. Scrape down the sides of the bowl with a rubber spatula.
• Add the egg and beat well. (If doubling the recipe beat the eggs one at time, beating well after each addition).
• Add the vanilla extract and beat well.
• In another clean bowl mix the flour, the baking soda and the salt.
• Add the dry ingredients to the egg mixture and beat in low speed just until incorporated. Do not over beat else you will end up with tough cookies.
• Finally add the chocolate chips and the shredded coconut and mix by hand using a spatula.
• Preheat the oven at 160°C (350°F) fan forced and line two baking sheets with parchment paper.
• Serve warm or at room temperature. Store the cookies (once cooled completely) in an airtight container at room temperature for up to 5 days.
• In this recipe I use always dark chocolate chips, but feel free to use milk chocolate, white chocolate or a mix of chocolates.
• I love coconut and I think that it gives a distinctive aroma to the cookies. But if you do not like coconut you can for sure skip it.