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    My Chocolate Chip Cookies


    Source of Recipe


    Internet


    List of Ingredients


    • 1 cup sweetened flaked coconut
    • 1 cup chopped walnuts or pecans
    • 2 1/2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon kosher or coarse salt
    • 3/4 cup dark brown sugar, firmly packed
    • 3/4 cup granulated sugar
    • 1 cup butter, softened
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • 2 cups semi-sweet chocolate chips


    Instructions


    1. Preheat oven to 375 degrees.
    2. To toast the coconut and walnuts or pecans, spread each out onto a separate baking sheet. Toast in the 375 degree oven until they're golden, stirring each frequently. This takes just a couple of minutes. Watch closely, as they will burn easily. Set aside to cool.
    3. In a medium bowl whisk together the flour, baking soda, baking powder and salt, mixing well. Set aside.
    4. Cream butter and sugars in a large bowl using an electric mixer at medium speed until texture is fluffy and light in color. Add eggs and vanilla; continue to beat an additional 3 minutes or until creamy textured.
    5. By hand, stir in flour mixture until just mixed; gently fold in the chocolate chips, toasted coconut and walnuts.
    6. Drop by tablespoonfuls onto parchment lined or nonstick backing sheets, 2 inches apart.
    7. Bake in the upper rack of the oven for 10 to 12 minutes, or until lightly browned, turning the baking sheet around half way through the baking time to allow even baking of the cookies.
    8. Transfer cookies to wire racks to cool. Store in tighly sealed container.
    9. Yield: 4 dozen cookies
 

 

 

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