Nutty Toasted Coconut Chocolate Chip Cookies
These chocolate chip cookies are made different with the addition of toasted coconut and walnuts
Recipe:
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Ingredients Section:
- 1 3/4 cup flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2/3 cup light brown sugar
- 1/3 cup white sugar
- 1/2 cup (1 stick) butter, softened
- 1 egg
- 1 tsp vanilla
- 1 1/2 cup semi-sweet chocolate chips
- 1/2 cup finely chopped or diced walnuts, toasted
- 1/2 cup shredded coconut, toasted
Directions:
- Preheat the oven to 350 degrees
- Lines two cookie sheets with parchment paper
- Whisk together flour, baking soda, baking powder and salt in a medium sized bowl; set aside.
- Beat both sugars and butter until light and fluffy (about 3 minutes)
- Add egg and vanilla, beating until combined.
- Stir in flour mixture, chocolate chips, walnuts and coconut until thoroughly combined and distributed.
- Drop by heaping tablespoons onto the prepared cookie sheets
- Bake for 10-12 minutes, baking only one cookie sheet at a time.
- Allow the cookies to cool about 5 minutes on the cookie sheet before transferring to a wire rack to cool completely. Makes about 20 cookies.
Notes about this recipe:
- I toasted the coconut and walnuts by spreading out in an even layer on a foil-lined cookie sheet, baking at 350 degrees for about 5 minutes, then stirring with a rubber spatula and baking for about 2 minutes more. It’s easy to overbake/scorch the coconut and walnuts, so keep a watchful eye on them. If they start to become fragrant, take them out of the oven.
- These cookies are somewhat thick, as they do not spread very much in the baking process.
- I used this brand of diced walnuts for the recipe, but if you want slightly bigger walnut pieces, you could use chopped walnuts like these.
- I used these semi-sweet chocolate chips to test this recipe.
