This is my version of the classic chocolatechip cookie. The toasted coconut and nuts enhance the overallflavor of the cookie and give it a scrumptious chewy-crunchytexture.
Another delicious recipe from our Family-FavoriteRecipes Collection.
Recipe: My Chocolate ChipCookies
1 cup sweetened flaked coconut, toastedand crushed1 cup walnuts or pecans, toasted and chopped2 1/2 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon kosher or sea salt3/4 cup dark brown sugar, firmly packed3/4 cup granulated sugar1 cup (2 sticks) butter or margarine,softened1 tablespoon creamy peanut butter2 large eggs2 teaspoons vanilla extract2 cups semisweet chocolate chips
Preheat oven to 375°F (190°C).*
To toast the coconut and walnuts or pecans,spread each out onto a separate baking sheet. Toast in the preheatedoven until they’re golden, stirring each frequently. This takesabout 5 to 7 minutes. Watch closely, as they will burn easily.Set aside to cool.
In medium bowl whisk together the flour,baking soda, baking powder and salt, mixing well. Set aside.
Cream sugars, butter and peanut butterin a large bowl using an electric mixer at mediumspeed until texture is fluffy and light in color, about 5 minutes.Add eggs and vanilla; continue to beatan additional 3 minutes or until light and creamy textured.
By hand, stir in flour mixture untiljust mixed; gently fold in the chocolate chips,toasted coconut and walnuts.
Drop by tablespoonfuls onto parchment-linedor non-stick baking sheets, 2-inches apart. (If flatter cookiesare preferred, dip the bottom of a dampened flat-bottomed glassinto granulated or turbinado sugar and flatten dough slightlybefore baking.)
Bake in the upper of the oven for 10 to12 minutes, or until lightly browned, turning the baking sheet around halfway through the bakingtime to allow even baking of the cookies.
Transfer cookies to wire racks to cool.Store in tightly sealed container.
Makes 5 dozen or 60 cookies.
Nutritional Information Per Serving (1cookie): 116.3 calories; 49% calories from fat; 6.8g total fat;15.2mg cholesterol; 71.1mg sodium; 32.7mg potassium; 13.7g carbohydrates;0.7g fiber; 5.8g sugar; 13.0g net carbs; 1.4g protein.
Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of CooksRecipes.com.
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