1 cup (2 sticks) softened diced butter
3/4 cup brown sugar
1 cup granulated sugar
2 large free range or organic eggs
1 tablespoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons instant coffee (Decaf can also be used alternatively)
1 cup mini chocolate chips (chop larger chips for a combination of sizes if you prefer)
3/4 cup shredded coconut
Preheat oven to 350°F. Spray a baking sheet with cooking spray or line with non stick bake paper,
In the mixing bowl or electric mixer fitted with the paddle attachment, cream the softened butter, brown sugar, and granulated sugar until well combined, then add the eggs one at a time, next in goes the vanilla and mix until combined.
In a separate bowl, sift the flour, baking soda and salt, add the coffee to combine. Add 1/3 of the butter mixture and mix until just combined, and continue with another and then the rest scraping down the sides of the bowl as needed. Stir in the chocolate chips and coconut.
Using an ice-cream scoop or heaped table-spoonfuls, place on prepared bake tray 5cm apart (May be flattened slightly), then into the oven for 10-12 minutes, or until golden.
Allow to cool for 5mins on bake tray on wire rack, then transfer from tray to wire racks for further cooling.