Instructions
- Preheat the oven:
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to ensure the cookies bake evenly and don’t stick. This will help make cleanup easy later! - Mix the dry ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that the leavening agents (baking soda and salt) are evenly distributed throughout the flour, preventing any clumps in your cookies. - Cream the butter and sugars:
In a large bowl, beat the softened butter with both the brown sugar and granulated sugar using an electric mixer on medium speed. Continue mixing until the butter is light and fluffy, and the sugars are fully incorporated. This should take about 3–4 minutes. The air incorporated during this step helps give the cookies their chewy texture. - Add the egg and vanilla:
Crack the egg into the butter-sugar mixture and add the vanilla extract. Beat on low speed until fully combined. The egg helps to bind the dough and gives the cookies structure, while the vanilla adds flavor. - Combine the wet and dry ingredients:
Gradually add the dry flour mixture to the wet ingredients, stirring on low speed until just combined. Be careful not to overmix — overworking the dough could lead to tougher cookies. The dough should be thick and slightly sticky. - Add the coconut and optional chocolate chips:
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