Preheat your oven to 350°F and line two baking sheets with parchment paper or silicone baking mats—oil is unnecessary if using parchment. Measure out all your ingredients into small bowls so they're ready to go (this is your mise en place). Having everything prepped prevents scrambling during mixing and helps you work efficiently.

In a large mixing bowl, combine the coconut condensed milk, creamy peanut butter, and vanilla extract. Whisk these together until well blended—the condensed milk will be thick, so take a moment to fully incorporate the peanut butter. In a separate small bowl, whisk together the all-purpose flour, baking soda, baking powder, and sea salt. Pour the dry mixture into the wet ingredients and stir until you have a smooth, cohesive dough. I like to use a rubber spatula for this rather than a wooden spoon—it scrapes the bowl more thoroughly and ensures no pockets of dry flour hide at the bottom.

Gently fold the semi-sweet chocolate chips into the dough from Step 2 using a rubber spatula, being careful not to overmix. Using a 1 1/2 tablespoon cookie scoop (or a tablespoon measure), drop rounded portions of dough onto your prepared baking sheets, spacing them about 2 inches apart—these cookies will spread slightly as they bake. I find cookie scoops make portion control effortless and give you uniform cookies that bake evenly.

Place one baking sheet in the preheated 350°F oven and bake for 11-12 minutes, until the edges are light golden brown but the centers still look slightly underdone—this is important because the cookies continue to cook as they cool. Remove from the oven and let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire cooling rack to cool completely for about 30 minutes. While the first batch cools, bake the second sheet using the same timing and technique.

Once all cookies are completely cooled on the wire rack, sprinkle a light pinch of sea salt on top of each cookie just before serving. The salt enhances the sweetness and adds a subtle contrast to the coconut-peanut-chocolate flavor profile. Store cooled cookies in an airtight container at room temperature for up to 5 days.