Blue-Ribbon Chocolate Chip Cookies

Yields:	12 servings
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	Preparation	30 minutes
	Cooking	60 minutes
	Ready In	90 minutes

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Ingredients

2 1/2	cups	flour, all-purpose
1/2	teaspoon	baking soda
1/4	teaspoon	salt
1	cup	brown sugar, dark	packed
1/2	cup	sugar	white
1	cup	butter	salted, softened
2	large	eggs
2	teaspoons	vanilla extract	pure
12	ounces	chocolate chips (semi-sweet)
1	cup	coconut flakes	sweetened
1	x	chocolate	double-rich

Cookie
1 1/4	cups	flour, all-purpose
1/4	teaspoon	baking soda
1/8	teaspoon	salt
1/4	cup	cocoa powder	unsweetened
1/2	cup	brown sugar, dark	packed
1/4	cup and 2 teaspoon	sugar	white
1/2	cup	butter	salted, softened
1	large	egg
1	large	egg yolk
1	teaspoon	vanilla extract	pure
6	ounces	chocolate chips (semi-sweet)

Directions

Preheat oven to 300 degrees and grease a 9-by-13-inch glass dish.

First, make the Blue-Ribbon Cookies: In a medium bowl combine flour, soda, and salt.

Mix well with a wire whisk.

In a large bowl blend sugars and butter with an electric mixer.

Scrape sides of bowl, then add eggs and vanilla extract.

Beat at medium speed until light and fluffy.

Add flour mixture and chocolate chips, and mix just until combined.

Press dough evenly into prepared pan and sprinkle with coconut.

Set aside.

Next, make the Double-Rich Cookies: In a medium bowl combine flour, soda, salt and cocoa powder with a wire whisk.

In a large bowl, blend sugars and butter with mixer at medium speed.

Scrape bowl, then add eggs an vanilla, and beat until well Add the flour mixture and chocolate chips, and blend on low.

Do not overmix. Drop the double rich dough by rounded teaspoonfuls onto the Blue-Ribbon dough.

Evenly space the darker dough on top of the lighter dough to resemble bulls eyes.

Bake 50-60 minutes, until a toothpick inserted in center comes out clean.

Cool and cut.

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