Almond Joy Cookies

• butter↗1 cup

  at room temperature

• brown sugar↗1 cup
• granulated sugar↗1⁄3 cup
• large eggs↗2

  at room temperature

• vanilla extract↗2 teaspoons
• almond extract↗1 1⁄2 teaspoons
• all-purpose flour↗3 cups
• cornstarch↗1 tablespoon
• baking soda↗1 1⁄2 teaspoons
• kosher salt↗1 teaspoon
• shredded coconut↗1⁄2 cup
• semi-sweet chocolate chips↗1⁄2 cup

Step-by-step instructions

1. 1

   Line two cookie sheets with silicone baking mats or parchment paper.

2. 2

   In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugars until fluffy and well-combined.

3. 3

   Beat in eggs one at a time, scraping down the sides as needed.

4. 4

   Stir in vanilla and almond extracts until incorporated.

5. 5

   In a separate medium bowl, whisk together the flour, cornstarch, baking soda, and salt.

6. 6

   Stir in flour mixture until just incorporated.

7. 7

   Stir in coconut and chocolate chips until just combined.

8. 8

   Cover and refrigerate dough at least 3 hours (up to 24 hours). It will hold its shape better if you refrigerate it for 8-24 hours.

9. 9

   Toward the end of the chilling time, preheat oven to 350°F.

10. 10

    Drop scoops of dough onto prepared cookie sheets using a medium cookie scoop (1 ½ tablespoons).

11. 11

    Bake for 8-9 minutes. You want the edges to be just barely golden brown.

12. 12

    Remove from oven, and let cool for 5-10 minutes on the cookie sheet.

13. 13

    Transfer to wire rack to finish cooling.