2 1/2 c  All-purpose flour
    1/2 ts Baking soda
    1/4 ts Salt
      1 c  Dark brown sugar; packed
    1/2 c  White sugar
      1 c  Salted butter; softened
      2 lg Eggs
      2 ts Pure vanilla extract
     12 oz Semisweet chocolate chips
      1 c  Sweetened coconut flakes
           Double-rich chocolate
           -cookie:
  1 1/4 c  All-purpose flour
    1/4 ts Baking soda
    1/8 ts Salt
    1/4 c  Unsweetened cocoa powder
    1/2 c  Dark brown sugar; packed
    1/4 c  White sugar; + 2t
    1/2 c  Salted butter; softened
      1 lg Egg
      1 lg Egg yolk
      1 ts Pure vanilla extract
      6 oz Semisweet chocolate chips
  Recipe by: Mrs. Fields Cookie Book
      Preheat oven to 300 degrees and grease a 9-by-13-inch glass dish.
  First, make the Blue-Ribbon Cookies:
      In a medium bowl combine flour, soda, and salt. Mix well with a wire
  whisk. In a large bowl blend sugars and butter with an electric mixer.
  Scrape sides of bowl, then add eggs and vanilla extract. Beat at medium
  speed until light and fluffy. Add flour mixture and chocolate chips, and
  mix just until combined. Press dough evenly into prepared pan and sprinkle
  with coconut. Set aside.
      Next, make the Double-Rich Cookies: In a medium bowl combine flour,
  soda, salt and cocoa powder with a wire whisk. In a large bowl, blend
  sugars and butter with mixer at medium speed. Scrape bowl, then add eggs an
  vanilla, and beat until well combined. Add the flour mixture and chocolate
  chips, and blend on low. Do not overmix. Drop the Double Rich dough by
  rounded teaspoonfuls onto the Blue-Ribbon dough. Evenly space the darker
  dough on top of the lighter dough to resemble bulls eyes. Bake 50-60
  minutes, until a toothpick inserted in center comes out clean. Cool and
  cut.
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