Favorite chocolate chip cookies

How did I neglect to post this fantastic recipe before now?

I was in search of something to ship to my new beau (he lives in different state) and thought of these cookies. They made it to him in sad shape, but he said they still tasted great -they are homemade chocolate chip cookies, after all.

These are a chewy, soft cookie, but they are sturdy enough to not fall apart upon first bite. Making each cookie with 3 tablespoons of dough can result in baking in shifts, but they are so good as a jumbo cookie that I cannot put the recipe up in any other way. If you insist on a smaller cookie, 2 tablespoons is as small as you should go.

And yes, they have more coconut than flour, but most people don't even notice the coconut.

Chocolate Chip Cookies

1 cup butter, softened

1 cup sugar

1 cup packed brown sugar

2 eggs

2 teaspoons vanilla extract

2-½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

2-⅔ cups flaked coconut

1 ½ cup (6 ounces) semi-sweet chocolate chips

5 ounces white candy coating, coarsely chopped, optional

Preheat oven to 350F.

In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Combine the flour, baking soda, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in the coconut and chips.

Shape 3 tablespoonfuls of dough into a ball; repeat with remaining dough.

Place balls 3 in. apart on ungreased baking sheets. Bake for 12-18 minutes or until lightly browned. Remove to wire racks to cool.

If you choose to use candy coating:

In a microwave, melt candy coating if desired; stir until smooth. Dip one end of cooled cookies in candy coating so that half of cookie is coated. Allow excess to drip off. Place on waxed paper; let stand until set.