These chewy chocolate chip cookies have a sweet twist with coconut.
The coconut adds a chewy texture and nutty flavor, and contrasts perfectly with the sweetness of the chocolate.
The edges are alluringly crispy, and the center is melt-in-your-mouth chewy.

Credit:Jen Causey; Food Stylist: Ana Kelly; Prop Stylist: Julia Bayless
Bake the cookie dough from frozen, adding a few more minutes to bake them through.
These are a great place to start:
Ingredients
1cup(8 oz.
Line 2 large rimmed baking sheets with parchment paper; set aside.

Credit:Jen Causey; Food Stylist: Ana Kelly; Prop Stylist: Julia Bayless
Cover remaining dough with plastic wrap, and store in refrigerator until ready to use.
Bake cookies:
Place baking sheets in oven on top third and lower third positions.
Let cookies cool on baking sheets 5 minutes; transfer cookies to a wire rack.

Credit:Jen Causey; Food Stylist: Ana Kelly; Prop Stylist: Julia Bayless
Let cookie sheets cool about 5 minutes.
Repeat process with remaining dough.
Let cookies cool completely, about 20 minutes.

Credit:Jen Causey; Food Stylist: Ana Kelly; Prop Stylist: Julia Bayless

Credit:Jen Causey; Food Stylist: Ana Kelly; Prop Stylist: Julia Bayless

Credit:Jen Causey; Food Stylist: Ana Kelly; Prop Stylist: Julia Bayless

Credit:Jen Causey; Food Stylist: Ana Kelly; Prop Stylist: Julia Bayless

Credit:Jen Causey; Food Stylist: Ana Kelly; Prop Stylist: Julia Bayless

Credit:Jen Causey; Food Stylist: Ana Kelly; Prop Stylist: Julia Bayless

Credit:Jen Causey; Food Stylist: Ana Kelly; Prop Stylist: Julia Bayless