Gluten-Free Chocolate Chip Cookies: Coconut Edition

Line two baking sheets with parchment paper. Set aside.

In a medium bowl, whisk together the flour, coconut, kosher salt, baking powder, baking soda, and cinnamon. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, coconut oil, granulated sugar, and brown sugar. Beat on medium speed for 4 minutes. Scrape down the sides of the bowl and add the eggs and vanilla; beat on medium speed for 2 minutes more. Scrape down the sides of the bowl again.

Add the flour mixture and the water; mix on low speed until the flour is almost completely incorporated -- you should still be able to see some streaks of flour. Add the chocolate chips and mix until just combined. Use a spatula to give one final mix, making sure to scrape the bottom of the bowl.

Use a 3-tablespoon cookie scoop to portion the dough into compact golf-ball sized mounds, spacing them on the prepared baking sheets about 2 in (5 cm) apart. (If you don't have a cookie scoop, you can use your hands. If the dough is too sticky to handle, refrigerate it until firm enough to roll.) Top each dough ball with a few flakes of sea salt (go easy - a little goes a long way). Place the baking sheets in the refrigerator for 30 minutes.

Preheat the oven to 350°F (175°C) and set two oven racks in the middle positions.

Transfer the baking sheets to the oven and bake for 14 to 17 minutes, until the cookies are puffed and the edges are slightly golden. Let the cookies cool on the baking sheets for 5 minutes, then use a spatula to transfer the cookies to a wire rack to cool completely. The cookies are best enjoyed fresh on the day they are made; if you don't plan to serve the whole batch, see instructions below to freeze the dough balls for longer storage.