Ingredients
½ cup (100 g) light brown sugar, packed
½ cup (100 g) granulated sugar
½ cup (115 g) unsalted butter, softened
1 large egg, room temperature
1 cup (130 g) all-purpose flour
1 tsp pure vanilla extract
½ tsp baking soda
¼ tsp fine sea salt
1 cup (90 g) rolled oats (optional for extra chew)
½ cup (45 g) shredded unsweetened coconut
1 cup (175 g) dark chocolate chips
½ cup (60 g) sliced or roughly chopped almonds, lightly toasted
Instructions
- Preheat & Prep
Preheat your oven to 350 °F (180 °C). Line two baking sheets with parchment paper. - Cream Butter & Sugars
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy—about 2 minutes. - Add Egg & Vanilla
Mix in the egg and vanilla extract until fully incorporated. - Dry Ingredients
Sift in the flour, baking soda, and salt. Stir just until the flour disappears. (Over-mixing will toughen the cookies.) - Fold-Ins
Fold in the oats (if using), chocolate chips, shredded coconut, and toasted almonds. - Portion
Scoop the dough into heaping tablespoon-sized balls (≈35 g each) and place them 2 in/5 cm apart on the prepared sheets. Press each ball down gently to flatten the tops. - Bake
Bake for 10–12 minutes, or until the edges are golden and the centers still look slightly under-baked—they’ll firm up as they cool. - Cool
Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely… if you can wait that long!
Tips & Storage
- Make-Ahead: Freeze scooped dough on a tray, then store in a zip-top bag for up to 3 months. Bake straight from frozen, adding 1–2 extra minutes.
- Texture Tweaks: Substitute macadamia nuts for almonds for an ultra-buttery crunch, or swap half the chocolate chips for white chocolate to lift the coconut flavor.
- Keep Fresh: Store cooled cookies in an airtight container at room