Chocolate chip cookies with a hint of coconut

This dough makes about 100 cookies.

You need:
300 grams of melted butter or margarine
300 ml sugar
1200-1400 ml flour
1 tablespoon baking powder
1 tablespoon vanilla sugar (or some vanilla extract)
2 teaspoons salt
4tablespoons cocoa powder
300 ml sour milk
300 ml coconut milk
200 grams Chipped chocolate

1. Whip butter and sugar in to a foam.
2. Mix about 300ml of the flour and the other dry ingredients together, then add them to the foam. Mix well. Then loose the hand mixer and use hands to mix.
3. Add about 400ml flour. Mix well. Add sour milk, mix well.
4. Add about 400ml flour. Mix well. Add coconut milk, mix well.
5. Add rest of the flour gradually. Mix well. Dough is ready when it doesn’t stick to your hands so badly anymore and it has a butter-y texture.
6. Add chocolate chips to the dough, mix well by squeezing.
7. Flip the dough on the table and roll in some extra flour for a bit. Cut it to 3 pieces and set two of them to wait while prepping the first one.
8. Roll out the dough with a rolling pin, or make it one flat surface pressing with your hands. It should be about as thick as your pinkie finger.
9. Use a mold (I used an upside down glass) to cut the cookies out of the dough and set the cut cookies on a oven pan (the kind that comes with the oven) on paper. Re-use the rest of the dough and repeat until there’s no dough left.
10. Smear the cookies with water or egg.
11. Bake in the second lowest level of the oven in 200c for about 10-20 minutes until the cookies have a pretty color and look done. You can also test if they’re ready by pressing gently with your finger in the middle of the thickest looking cookie. If it feels too soft, leave them in for a few more minutes.
12. Bon appétit!