Blue-Ribbon Chocolate Chip Cookies

---------- Recipe via Meal-Master (tm) v8.05

Title: Blue-Ribbon Chocolate Chip Cookies
Categories: Cookies
Yield: 24 servings

2 1/2 c All-purpose flour
1/2 ts Baking soda
1/4 ts Salt
1 c Dark brown sugar; packed
1/2 c White sugar
1 c Salted butter; softened
2 lg Eggs
2 ts Pure vanilla extract
12 oz Semisweet chocolate chips
1 c Sweetened coconut flakes
Double-rich chocolate
-cookie:
1 1/4 c All-purpose flour
1/4 ts Baking soda
1/8 ts Salt
1/4 c Unsweetened cocoa powder
1/2 c Dark brown sugar; packed
1/4 c White sugar; + 2t
1/2 c Salted butter; softened
1 lg Egg
1 lg Egg yolk
1 ts Pure vanilla extract
6 oz Semisweet chocolate chips

Recipe by: Mrs. Fields Cookie Book
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 combined. 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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