Chocolate Chip Coconut Chunk Cookies. Okay so one day I was experimenting with cookie thickness and you know how chocolate chip cookies are usually flat? Well, these cookies are very dense and packed with chocolate chips and coconut, which made the cookies not flatten and keep the "chunkyness" to the cookie. They were great because they were crispy on the outside and more soft and chewy in the middle. Another reason these cookies stayed thick is because I added a bit more flour to them...which made them taste more dense, and a bit more cake like. Another way you could go is to pack the cookie dough with pecans or walnuts. The more stuff in that cookie, the better it gets!
What you'll need:
1 stick (110 g) unsalted butter, at room temperature1/2 cup (100 g) packed brown sugar1/4 cup (50 g) sugar1 teaspoon vanilla extract1 egg, at room temperature2 cups of GF flour. Pamela's or Cup for Cup is what I use.1/4 teaspoon baking soda1 cup (170 g) chocolate chunks or chips
1/2 cup pecans or walnuts or both!
Bake at 350 for 11-15 minutes.