For someone that loves cookies as much as I do, I don’t make them nearly enough. Cookies are so easy to make and are nice to have on hand whenever a sweet craving strikes. And let’s be serious, I’ve had a lot of sweet cravings lately. That’s why I decided to save some of this cookie dough and freeze it for after our little girl arrives the first week of March. I know the first few weeks of having a newborn are going to be a blur, and I’m sure Eric and I will appreciate fresh-from-the-oven cookies more than ever.
This cookie recipe is highly adaptable. It originally called for cinnamon chips, but I omitted them in favor of more chocolate chunks. Additionally, I reduced the amount of nuts to one cup because any more than that just seemed like too much. As it is, these cookies are still full of mix-ins, so if that’s not your thing then you may want to decrease the amount even more. I loved the combination of chocolate, coconut and macadamia nuts. It’s just different enough from a regular chocolate chip cookie without being outrageous. For the coconut, I used coconut flakes and liked it much better than typical, shredded sweetened coconut. The toasted coconut adds just a hint of coconut flavor to these, but you could certainly add coconut extract if you were looking for a more prominent flavor.
- COOK TIME:
- YIELD: about 3 dozen small cookies
½ cup (1 stick) unsalted butter
¾ cup granulated sugar
1 teaspoon baking soda
2 teaspoons vanilla
½ teaspoon salt
1 large egg
1¼ cups all-purpose flour
1½ cups chocolate chunks
1 cup coarsely chopped roasted macadamia nuts
½ cup toasted coconut
Heat oven to 375º and line baking sheets with parchment silicone baking mats.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Mix in the baking soda, vanilla, salt and egg and continue beating on medium speed until combined. Decrease mixer speed to low and gradually mix in flour until just incorporated. Use a rubber spatula to stir in chocolate chunks, macadamia nuts and coconut.
Use a small cookie scoop to drop rounds of dough, about 2 inches apart, onto the prepared baking sheets. Flatten slightly.
Bake for 10-12 minutes, until just golden. Allow to cool for about 10 minutes on the pan before moving to a wire rack to cool completely. If you want larger cookies, simply use a larger scoop and space cookies about 3 inches apart. You can even press extra chocolate chunks into the tops of the dough before baking to get that bakery style look.
*To freeze the dough, line a baking sheet with parchment and scoop dough like normal. Once frozen through, transfer the dough balls to a freezer bag or other container. You can bake right from the freezer by adding a couple minutes to the baking time.