Instructions

• Preheat oven to 325°F and place a rack in the middle position. Line baking sheets with parchment paper or a nonstick baking mat.
• In a large bowl, cream 1/2 cup (92 g) shortening and 3/4 cup (149 g) granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 2–3 minutes.
• Add 1 large (50 g) egg and 1 teaspoon (5 g) vanilla extract to the creamed mixture and mix until combined.
• In a medium bowl, whisk together 1 cup (120 g) all-purpose flour, 1/2 teaspoon (2 g) baking powder, and 1/2 teaspoon (1 g) Kosher salt.
• Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined; avoid overmixing.
• Stir in 1 cup (170 g) chocolate chips (mini), or 1/2 cup chocolate chips, and 1 cup (85 g) sweetened coconut flakes until evenly distributed.
• Drop the dough by tablespoons onto the prepared baking sheets, leaving about 1 1/2 inches between each cookie.
• Bake for 12–15 minutes, until the edges are lightly browned and the centers are set.
• Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
• Once cooled, store the cookies in an airtight container.