Bloom's Choc Chip Cookies

Seems like a good recipe. I've always strived to make a chewy and gooey chocolate chip cookie but harder than it seems. From Bloom in Hong Kong.

2 1/4 cups all-purpose flour
1 cup unsalted butter at room temp.
1 cup bittersweet chocolate
2 cups white chocolate chunks
1 cup firmly packed light brown sugar
2 cups macadamia nuts
1 cup desiccated coconut
1/2 cup caster sugar
1 tsp vanilla extract
2 large eggs
1 tsp baking soda
1 tsp salt

• preheat oven to 170*C
• chop macadamia nuts into quarters and break chocolate bar into small pieces
• in a mixing bowl, beat butter and sugars with a wooden spoon until creamy
• in a separate bowl, combine flour, baking soda, desiccated coconut and salt
• add the eggs and vanilla extract to the butter mixture and beat until smooth
• incorporate the flour mixture, then add chocolate and white chocolate pieces and nuts, mix venly
• on a baking sheet smeared with butter, roll the dough to the size of a Swiss roll and refrigerate for at least 30 mins (or up to 24 hrs) until firm.
• cut the dough into 1/2 inch slices
• on baking sheets lined with parchment paper, bake the cookies for 10 minutes until golden brown around the edges but soft on top
• plate the cookies and serve with strawberries, raspberries and freshly whipped cream