Whole Wheat Coconut Chocolate Chip Cookie Pie

• 8 ounces, weight Butter, Softened, Plus 2 Tablespoons For Skillet
• 1-1/4 cup Brown Sugar
• 1 cup Sugar
• 2 teaspoons Vanilla Extract
• 2 whole Eggs
• 3 cups Whole Wheat Flour
• 1-1/2 teaspoon Baking Powder
• 3/4 teaspoons Baking Soda
• 1 teaspoon Salt
• 2 cups Semi-Sweet Chocolate Chips
• 1 cup Shredded Coconut

1. Preheat oven to 350u0b0F. Grease your cast iron skillet with the 2 tablespoons softened butter and set it aside.
2. Dump the remaining 8 ounces butter into a large bowl (stand mixer or other big bowl) and pour in the brown sugar and sugar. Beat together for 3-5 minutes until the mixture is light and fluffy. Beat in the vanilla, then add the eggs, one at a time, to the butter and sugar mixture.
3. Pour the flour, baking powder, baking soda, and salt into the bowl and mix into the butter. Once the dough has come together, add the chocolate chips and coconut and beat the mixture for another minute until the chips are mixed into the dough.
4. Dump your dough into the cast iron skillet and press into an even layer. Bake at 350u0b0F for 35-40 minutes until the top is golden and a toothpick comes out clean.
5. Let the cookie rest for at least 10 minutes before serving.

weight butter, brown sugar, sugar, vanilla, eggs, whole wheat flour, baking powder, baking soda, salt, chocolate chips, coconut

Taken from tastykitchen.com/recipes/desserts/whole-wheat-coconut-chocolate-chip-cookie-pie/ (may not work)