So I know this is pumpkin season and I should be following the trend and by posting a pumpkin recipe..but you know what? I’m kind of sick of pumpkin honestly.I know it’s a crime. But just look at these cookies.
Anyways, while I was home over the weekend I decided to make some cookies…but not just SOME cookies, cookies filled with chocolate chips, toasted walnuts, and toasted coconut!!
Chocolate chip cookies were the first thing I ever made, and the first recipe I ever memorized. I baked the standard toll house chocolate chip cookie recipe so many times, that it was engrained in my brain. I would always make a batch of cookies, eat a lot of the batter (surprisingly never got salmonella), and then give all the cookies away to my neighbors
Yup I was a pretty good neighbor.
Yields 24 cookies
1 cup (2 sticks unsalted butter)
3/4 cup light brown sugar (packed)
1/2 cup Granulated sugar
1 tsp vanilla extract
1 tsp coconut extract (optional)
2 1/2 cups flour
1 1/2 tsp baking soda
1 tsp Salt
1/2 cup Semi Sweet chocolate chips
1/2 cup chopped walnuts, toasted
1/2 cup sweetened flaked coconut, toasted
Preheat the oven to 350 degrees farenheight
Cream the butter, granulated sugar, and brown sugar together. Next, add in the eggs and vanilla extract and mix until combined. Then add the flour, baking soda, and salt. Mix until just combined. Fold in the mix ins by hand-chocolate chips, toasted coconut, and toasted walnuts
Scoop 2 tbsp sized portions on a cookie sheet and bake for 12-15 minutes until cookies are slightly golden.
Allow to cool, or dig in right away:)
Here are the steps:
I ended up bringing these cookies over to my friends house, but she was kind enough to share