This will be your new favorite cookie recipe!
These giant cookies are filled with chunky pieces of macadamia nuts, melty chocolate chips, and nutty-sweet coconut flakes
Everybody needs a favorite easy-to-make, quick and delicious cookie recipe. You never know when you will need to whip up a batch: for your kids' playdates, last minute office party, or snacks at the next soccer game... Yes, it was my turn last weekend and I was prepared :)
Rather than making the usual chocolate chip cookies, next time try this. Add some macadamia nuts and shredded coconut to turn your plain chocolate chips cookies into something spectacular. Chewy on the inside, slightly crunchy around the edges. Filled with the tropical flavors of coconut and the salty and buttery macadamia nuts. I use semi-sweet chocolate chips so that the cookies would not end up too sweet. But you're welcome to change it up and use white or dark chocolate chips.
And do you see the size of these cookies?!? HUGE!
I used my ice-cream scoop to pick up the dough and make perfectly round cookies in no time at all. My scoop is about 1/4 cup in size, and with the ingredients listed below, I ended up with 10 enormous cookies. You can also use a smaller size, and make more. But remember: adjust the baking time to about 10-11 minutes for regular size,
Here are some more tips.
Remove the butter and the eggs from the refrigerator about 30 minutes before starting with the recipe. Room temperature ingredients are easier to combine, make a smoother dough, and chewier cookies.
Refrigerate the dough for at least 30 minutes (... or overnight if needed) to make thicker, chunkier cookies.
After baking, wait until they are completely cooled down, and then store in an air tight container. They will be fresh for several days.
And listen to this. I read somewhere that cookies will stay soft and chewy for longer if you place a slice of bread in the container with the cookies. There is something about the bread giving out moisture, so the bread will dry out and the cookies will stay fresh for longer. Interesting, right?!? I will have to try it now too...But, for some strange reason, cookies do not last long enough in my house to worry about keeping them fresh. Haha!
Make sure to check out my video recipe too:
- 5 oz (140 gr) of unsalted butter, at room temperature
- 1/2 cup (100 gr) of white sugar
- 1/2 cup (100 gr) of brown sugar
- 1 large egg, at room temperature
- 1/2 teaspoon of vanilla extract
- 1 pinch of salt
- 1/2 teaspoon of baking soda
- 1 and 1/4 cups (185 gr) of all-purpose flour
- 1 cup (80 gr) of shredded coconut
- 1/2 cup (100 gr) of semi-sweet chocolate chips
- 1/2 cup (75 gr) of macadamia nuts, roughly chopped
1: In a large bowl, cream the butter with the white and brown sugar, with a blender or mixer if you have it, until soft and fluffy.
2: Add the egg, the vanilla extract and the salt. Blend well, until smooth.
3: Gradually blend in the flour and the baking soda. Do not overmix. Mix until just incorporated.
4: Mix in the shredded coconut.
5. Fold in the chocolate chips and the macadamia nuts until distributed through out the dough.
6. To make thicker cookies, place the dough in the refrigerator for about 30 minutes, or longer.
Preheat the oven to 350° F (175° C).
Scoop the dough onto parchment paper, over a baking sheet, leaving enough space between the cookies. You will need two large baking sheets. I used my ice-cream scoop (1/4 cup) and ended up with 10 huge cookies.
7: Bake at 350° F (175° C) for about 14-15 minutes (depending on the size of the cookies), until the edges are slightly brown.