Bakery-Style Soft Coconut Chocolate Chip Cookies Recipe

0 Line your baking sheets with parchment paper to prevent sticking and make cleanup easier. 
1 (Optional): If you want an extra boost of coconut flavor, toast your shredded coconut on a baking sheet at 325°F for 5–7 minutes, stirring halfway through, until lightly golden. Let it cool before adding to your cookie dough.
2 In a separate bowl, whisk together the dry ingredients - flour, cornstarch, baking soda, and sea salt. This ensures even distribution before combining with the wet ingredients.
3 In a large bowl, cream together the room temperature butter, brown sugar, and white sugar. Use a stand mixer with the paddle attachment or an electric mixer on medium speed until the mixture looks light and fluffy. Scrape down the sides of the bowl and bottom of the bowl to make sure everything is evenly mixed.
4 Add the vanilla and egg yolks, mixing on low speed until smooth. Gently fold in the flour mixture until just combined. Don’t add too much flour or overmix because the goal is a soft dough.
5 Stir in the semi-sweet chocolate chips and shredded coconut with a spatula until evenly distributed.
6 Scoop about 3 tablespoons of cookie dough per cookie with a cookie scoop. Place dough balls onto the prepared baking sheet, cover, and chill for 1–2 hours. This step ensures thick, chewy cookies.
7 Preheat your oven to 350°F. Arrange the chilled cookie dough balls at least 2 ½ inches apart. Bake time is 11–13 minutes, or until the edges of the cookies turn golden brown but the centers still look slightly soft.
8 For picture-perfect cookies, press a round cutter or glass over each cookie straight out of the oven to form perfect circles. Sprinkle with extra coconut, chocolate chips, and a little bit of sea salt.
9 Let them cool on the baking sheet for 5–10 minutes, then transfer to a wire rack or cooling rack to set fully.