Ingredients:

  • 2/3 cup unsalted butter, melted and cooled
  • 2 cups light brown sugar, firmly packed
  • 3 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2.5 cups all-purpose flour
  • 2.5 teaspoons baking powder
  • 0.5 teaspoon fine sea salt
  • 1.5 cups semi-sweet chocolate chips
  • 1 cup walnuts or pecans, coarsely chopped
  • 0.5 cup shredded coconut

Instructions:

  1. Preheat your oven to 350°F and line a 9x13 inch pan with parchment paper, leaving an overhang on the sides.
  2. Melt the 2/3 cup unsalted butter in a small saucepan over medium low heat until liquid. Watch for the sizzle to stop as the water evaporates.
  3. Transfer the butter to a large bowl and whisk in the 2 cups of firmly packed light brown sugar until the mixture looks like wet sand.
  4. Add the 3 room temperature eggs one at a time, whisking vigorously after each addition. Wait until the batter looks glossy before adding the next egg.
  5. Stir in the 1 tablespoon of vanilla extract and the 0.5 teaspoon of fine sea salt.
  6. Sift together the 2.5 cups of all purpose flour and 2.5 teaspoons of baking powder directly over the wet ingredients.
  7. Use a spatula to fold the dry ingredients in. Stop the moment you see no more white streaks to prevent gluten development.
  8. Gently fold in the 1.5 cups of semi sweet chocolate chips, 1 cup of chopped walnuts, and 0.5 cup of shredded coconut.
  9. Spread the thick batter into your prepared pan, smoothing the top with your spatula. Listen for the squelch of the dense dough hitting the parchment.
  10. Bake for 25 minutes until the edges are deep golden and the top looks crackly. The center should still have a very slight jiggle when shaken.