For these ultra-chewy and tender cookies, I started with the traditional chocolate chip cookie, took out some sugar and half the butter (but left enough to keep it delicious!), swapped the flours, and added oats and shredded coconut, which toast and caramelize to give the cookies an extra chewy texture.
The most important step in the whole process is one I learned from a friend of my grandmother’s named Mona Lisa—her smile is great, but her cookie trick is a national treasure that will guarantee you cookies with perfectly crisp edges and soft, chewy centers. Here’s what you need to do: take the baking sheet out of the oven halfway through baking and bang it hard on the open oven door before rotating the pan and returning it to finish baking.
The other trick is to let the dough rest in the fridge for 30 minutes or (preferably) overnight, which allows for more even cooking (the ingredients will all be the same temperature), and a rested dough will give you richer, more intensely delicious flavors.
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