Coconut Coffee Chocolate Chip Cookies

Definitely don't make this dough and then pretty much eat half and then actually make some cookies after you've eaten half the dough.  Not that I did that though.  It just seems like something that could maybe happen to someone.  

But maybe if you really really like tiny little coffee granules mixed in with chocolate and coconut and butter and sugar then MAYBE you should eat some of the dough.  Someone has to test the product, right?  Life is so hard sometimes.

Like when you make a batch of cookies and you have to eat a fresh warm one right out of the oven.  So difficult.  Or when you have a lazy Sunday and are forced to read Game of Thrones or watch a Tudors marathon.  Exhausting.  Or when you order a gigantic iced coffee on a warm May Saturday while you read The Onion.  LIFE ISN'T FAIR.

These cookies make it a little easier though.  So you'll just have to make a batch.  It's only fair.  

Here's the recipe!

Ingredients:
3 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
3 Tbsp instant coffee 
1 cup butter, softened
3/4 cup packed brown sugar
1 cup granulated sugar
2 large eggs
1 Tbsp vanilla extract
1 cup chocolate chips
3/4 cup shredded, sweetened coconut

Instructions

1.  Preheat oven to 350 degrees and line baking sheet with parchment or a silicone baking sheet (or spray with cooking spray).  Set aside.  

2.  In a medium bowl, combine flour, baking soda, salt and instant coffee and whisk to combine.  Set aside.  

3.  In the bowl of an electric mixer fitted with a paddle attachment, cream butter and sugars until combined, about 1-2 mins.  Add the eggs, one at a time, and then add vanilla until combined.  

4.  With the mixer on low, slowly add the flour mixture to the sugar and butter mixture until fully incorporated.  Using a wooden spoon or spatula, scrape the sides of the bowl and fold in chocolate chips and coconut.  

5.  Drop dough onto prepared baking sheets, about 2 tablespoons in size and 2 inches apart.  Bake cookies one sheet at a time for about 10-12 minutes, rotating the pan half way through baking.  These cookies don't spread a lot when baking so you can slightly flatten with a spatula when removing from the oven.  

6.  Allow to cool on sheets for about 3 minutes before moving to a wire rack to cool completely.  

Enjoy!

Recipe from Baker Girl