Yield: 6 dozen cookies, depending on size
- Dough must chill; don't preheat oven yet.
- 1 c butter (2 sticks)
- 2 1/2 c brown sugar (note from Sigrun: I would use a little less surgar, like 1/4 c less.)
- 2 eggs
- 1 1/2 t baking soda
- 1/2 t salt
- 2 t ground cardamom
- 3 1/2 c flour (pack it down)
- 1/2 shredded coconut
- 1/2 white chocolate chips
Instructions:Place softened butter in bowl and beat until smooth. Add brown sugar and beat until it's nice and fluffy. Mix in eggs till incorporated. Add baking soda, salt and cardamom, while mixing it in till evenly distributed. Add the flour in half-cup increments, beating after each addition.
If you have a food processor, process shredded coconut and chocolate chips till they are cut into smaller pieces.
If not, lay the coconut and chocolate
chips on a cutting board and chop them into small pieces with a sharp knife.
Stir chocolate chips and coconut into dough by hand.
Cover bowl with plastic wrap tightly and refrigerate for 2 hours (overnight is fine too,) till chilled.
Preheat oven to 350 degrees.
Line cookie sheet with parchment paper or spray with Pam.
Put some brown sugar into bowl. Roll the dough into 1-inch balls. Arrange on cookie sheet 2 inches apart. 12 dough balls will fit on each cookie sheet.
Flatten each ball with the bottom of a glass or spatula.
Bake at 350 degrees for 8-12 minutes or until golden brown. (Mine took 11 minutes.)
Let cool on baking sheet for 2 minutes to firm up. Remove to wire rack to cool.