Chocolate Ranger Cookies

I adapted this recipe because it originally called for more flour and less butter. The cookies ended up very dry. So in this recipe I changed the quantities of flour and butter to make the cookies a little more crisp instead of cakey. You can also use regular sea salt in place of the Fleur de Sel.  

    1 ½ cups all-purpose flour
    ⅔ cup Dutch-process cocoa
    1 teaspoon baking soda
    1 teaspoon Fleur de Sel crushed in a mortar with a pestle
   

    1 cup unsalted butter, softened
    ½ cup granulated sugar
    1 cup light brown sugar
    2 tablespoons vanilla
    2 large eggs

    1 cup old-fashioned rolled oats
    1 cups semisweet chocolate chips
     ½ cup sweetened shredded coconut
   

1. Preheat the oven to 350°.

2. In a medium bowl, stir together the flour, cocoa, baking soda and Fleur de
    Sel.

3. In a large bowl use a mixer to cream together the butter, granulated sugar
    and brown sugar. Beat in the eggs and vanilla.

4. Using a wooden spoon, mix the flour mixture into the butter mixture. Then 

    stir in the oats, chocolate chips and coconut.

5.  Roll two tablespoons worth of dough into a small ball. Place ball on
     baking sheet and then flatten slightly with your palm. Bake for 12-14           
     minutes then repeat with leftover cookie dough.

     Makes 15-20 cookies