Thin Crispy Coconut Cookies 170g butter, soften 1 1/4 (160g) cup all-purpose flour 1/2 cup (100g) granulated sugar 3/4 cup (150g) light brown sugar 1 1/2 large eggs 1 tsp pure vanilla extract 1 cup (75g) unsweetened shredded coconut, plus extra for decoration 1 tsp baking soda 1/2 tsp salt
Barefoot Contessa's Chocolate Chip Cookie recipe - "similar to the traditional Toll House recipe, except there is more brown sugar and less granulated sugar and flour. Also, you use chunks instead of chips and you get to use lots of them! ... The cookies were thinner and crispier, which makes for a better dunking cookie for that glass of milk or cup of coffee."