Tollhouse Chocolate Chip Cookies take 3

I dropped the nuts and doubled the coconut to see what would happen with the dough. A mistake happened in previous batches where I read one cube of butter = 1 cup and so jotted it down as a fact; it’s two cubes make one cup. Now I’m not so sure. Due to my not so perfect memory, my last two batches of cookies used two cubes of butter not one, and I found them too greasy plus they spread. Stumped as to why the latter cookies spread out and the previous one didn’t, I assumed the coconut was the cause. Now I think it was a happy accident of halving the butter. My next recipe will be:

2-1/4 cups sifted organic unbleached flour
1 tsp baking soda
1/2 tsp sea salt
1 cube of butter (not two)
2 medium sized eggs
1 heaping cup Turbinado “sugar in the raw” *ground
1 heaping cup of brown sugar**
12 ounces chocolate chips
1 cup organic thickly sliced (soaked in alcohol of choice) coconut

baked at 325F for 18 minutes

*I have a coffee grinder that I use to grind spices; I’ve found that the granules of sugar are too big and wish to reduce that part of the texture
**Wikipedia suggests that brown sugar and Turbinado sugar are interchangeable–I found the original cookie too sweet and will probably continue to reduce the amount of sugar. Albeit, I did do one recipe with 1 flat cup of white sugar and 1 flat cup of brown sugar and found it too “bready”.

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