Chocolate chip cookies with chocolate and coconut

Ingredients:

• 110 g unsalted butter, room temperature
• 1/3 cup light brown sugar
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1 large egg
• 1 cup premium flour
• 1/4 cup cocoa powder
• 0.5 tsp of soda
• 0.5 tsp fine salt
• 2/3 tbsp. dark chocolate granules
• 0.5 cups unsweetened coconut flakes

Preparation:

1. Line 2 baking sheets with parchment paper.
   
   Note
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
2. In a large bowl, beat the butter, brown sugar, and granulated sugar with a mixer until fluffy. Add the vanilla extract and egg and beat until fully incorporated. In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. Add the flour mixture to the butter mixture and mix until smooth. Stir in the chocolate chips and coconut flakes.
3. Scoop 1 heaping tablespoon of dough into balls. Place them on prepared baking sheets, spacing them about 5 cm apart, and refrigerate for 30 minutes.
4. Meanwhile, position racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Bake until the cookies are set and golden brown on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer them to racks and let cool completely.