Let’s gather our ingredients.
Gather a large bowl and place your dry ingredients in the bowl. ( flour, sea salt, baking powder, and baking soda.)
Whisk your dry ingredients until very combined and airy and set aside.
Let’s get the mixer ready by attaching the beater attachment to the mixer arm.
Add your butter and both sugars to the mixer bowl.
Turn the mixer on low and beat until light and fluffy. (You can start on low and increase speed to medium)
Add your eggs one at a time. (Never crack your eggs along the side of the mixer as you can get eggshells into the batter or worse spoiled egg and you will have to start all over. Always crack them into small bowls first then into your mixer.)
In a small bowl combine your milk and your vanilla bean paste.
Add your vanilla and milk mixture into the batter and combine. (about 30 seconds)
Now add in your dry ingredients on low so it doesn't go flying everywhere!
Add in your coconut flakes and your cherries, mixing all the ingredients well.
Now add your 3 different cups of chocolate chips and slowly mix into the batter. Careful not to over mix.
Place plastic wrap over the mixing bowl and refrigerate batter for 1 hour. This is mandatory for this batter, if not it will spread. After the hour.
After your batter has been in the fridge for an hour. Line 2 large baking sheets with parchment paper and have your scooper ready.
Preheat the oven to 350 degrees.
Scoop your batter on the parchment lined sheet pan. Here is where you can freeze half and bake the other (which is what I do.) Once frozen, place in Ziploc bags and when hubby gets a craving for cookies I just remove from Ziploc and place on a parchment lined baking sheet and bake at 350 frozen until golden brown. I always have frozen cookie batter balls in my freezer. You never know when you have company or just a nice gift that you need to bake up in a few minutes.
Now back to baking our cookies. Place your baking sheet pan of cookies into your oven. For about 12 to 15 minutes depending on your oven. Keep an eye out for it; they bake rather quickly.
Take out when edges are golden brown.
Place on cooling racks. While we wait, let's make the three chocolate drizzles.
In 3 microwave safe bowls place your 3 different chocolate chips, heating each individually for 20 second intervals until melted and smooth.
Place in piping bags and drizzle back and forth on one side of your cookie, at a time.
I place a cold glass of milk in the freezer to drink with my cookie for a few minutes before I eat my cookies. Enjoy!