DOUBLE CHOCOLATE CHUNK COOKIES
Cream together the butter and sugar in a mixing bowl until creamy and smooth. Add the eggs one at a time incorporating well after each addition. Add the essence. In a separate bowl, mix flour and baking soda together, add salt and add to the creamed mixture. Stir in the coconut and both kinds of chocolate until mixed through. You can use either a 1/4 cup measure or as the American's do us 55g icecream scoop or as I do as i am old-skool i roll a ball using my hands! Place them on an ungreased baking tray and flatten slightly with the palm of your hand. Don't forget to allow for spreading. Bake for around 15 minutes or until lightly golden brown. When cooked remove carefully with a spatula and cool on wire rack.
Storage: they will store well in an air-tight container for at least three days, if you don't want them to get to hard wrap them individually.