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I used the Perfect Chocolate Chip Cookies recipe (from Baking Illustrated) as a base and added the flavors that make the candy so good: chocolate chips, sweetened flaked coconut and dry roasted, salted macadamia nuts. Even if you think you don’t like nuts in cookies (I don’t!), macadamia nuts are so soft and buttery, you won’t mind them!
Preheat the oven to 325ºF. In a small bowl, whisk together the flour, baking soda and salt; set aside.
In your mixer bowl, cream together the butter and sugars until light and fluffy (3-5 minutes). Beat in the egg, egg yolk, and vanilla until smooth.
Mix in the flour mixture until just combined and then stir in the chocolate chips, coconut and nuts.
Take about 1/2 cup of the dough and form it into a ball in your hands. Hold the ball with both hands and break it apart in half, like you are cracking an egg. Place each half, craggly-side up, on a parchment-lined cookie sheet, making sure to leave plenty of room for the cookies to spread.
(These make big cookies! Big, chewy, gooey, yummy cookies!)
Bake for 15-18 minutes, until the cookies are just barely golden brown. Remove from the oven and leave on the cookie sheets to cool at least 10 minutes.
(Recipe adapted from America’s Test Kitchen.)
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Jeanne (aka NanaBread) on 8.29.2011
That is one seriously gorgeous cookie.
And it has all of my favorite cookie ingredients!