By Sarah Murphy-Kangas,
Plan ahead, as an hour or two in the fridge will give your cookies the right consistency and more depth of flavor.
Ingredients
1-3/4 cups all-purpose flour
1/2 cup whole wheat pastry flour
1 cup brown sugar
1/2 cup granulated sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, melted and cooled
1 egg + 1 egg yolk
1 pkg. 60% cacao chocolate chips
1 cup unsweetened big flake coconut
1/4 cup coarsely chopped candied ginger
flaked salt for topping
1. In a medium bowl, combine flours, sugars, salt, and soda.
2. Add melted butter, egg and egg yolk, and stir until almost combined. Add chocolate chips, coconut, and ginger and stir until just combined. Cover with platsic wrap and refrigerate for 1-2 hours or overnight. If overnight, let it sit out for awhile so it's easier to scoop.
3. Preheat oven to 350 degrees F., and line 2 baking sheets with parchment paper. Form dough into balls, press a bit of flaked salt onto each one, and bake about 10 minutes until firmed up and slightly golden on top but still a little underdone. Let cool completely.
