Toasted Coconut Chocolate Chip Cookies

These are my favorite cookies. Period. The end.

1/4 cup sugar

1 1/2 cup packed brown sugar

1 cup butter

2 1/4 cups bread flour

1 teaspoon salt

1 teaspoon baking soda

1 egg

1 egg yolk

2 tablespoons half-and-half, cream, or milk

1 tablespoon vanilla

1 1/2 cups toasted coconut

1 1/2 cups semi-sweet chocolate chips

Preheat oven to 375 degrees. In a small saucepan, melt butter. Sift flour, salt, and baking soda together and set aside. Add melted butter to both sugars in a mixing bowl and mix until thick and caramel-like. In a small bowl, whisk egg, yolk, half-and-half, and vanilla together. Add egg mixture to butter/sugar mixture and mix for about a minute until well combined. Slowly add in flour mixture, followed by the toasted coconut and chocolate chips, stirring well after each one.

Use a 1/4 cup measurer for each cookie, fitting six cookies to a sheet. (They don't taste as good if you make them smaller.) Bake for 10 minutes, or until slightly browned around the edges and on top.

HINT: Toast sweetened shredded coconut in a nonstick pan over medium heat on the stovetop. Stir constantly and remove from heat when coconut is mostly toasted. It will continue to cook in the hot pan, so err on removing it from the heat early rather than later.