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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 16 |
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A nice twist of a chocolate chip cookie with macadamia nuts and shredded coconut. Found in a Toll House cookie booklet published in 1990 (one I've been using for years and finally adding to this site.) Ingredients:
1 2/3 cups all-purpose flour |
3/4 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
7/8 cup butter, softened (equals 14 tbs) |
3/4 cup brown sugar, firmly packed |
1/3 cup sugar |
1 teaspoon vanilla |
1 egg |
1 1/2 cups semisweet chocolate chunks, morsels |
3/4 cup shredded coconut, toasted lightly |
3/4 cup macadamia nuts, chopped coarsely |
Directions:
1. Preheat oven to 375°F.
2. In a small bowl, whisk together flour, baking powder, baking soda and salt; set aside.
3. In a large mixing bowl, beat butter, brown sugar, sugar, and vanilla until creamy; then beat in egg.
4. Gradually beat in flour mixture.
5. By hand, stir in chocolate chunk morsels, coconut and macadamia nuts.
6. Drop by tablespoonfuls onto ungreased cooking sheets.
7. Bake 10-12 minutes until edges are just lightly browned.
8. Let stand for 2 minutes before removing cookies to wire rack to cool completely.
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