Chewy Chocolate Chip Cookie Recipe

I happened upon a chewy chocolate chip cookie recipe recently as I was perusing the Tate’s Bake Shop Cookbook by Kathleen King.

It had been languishing on my overcrowded cookbook shelf for some time until Anna at Cookie Madness mentioned it in her post where she reviewed their popular chocolate chip cookies.

For those not familiar with the Tates Bake Shop story, its owner, Kathleen King, got her start baking chocolate chip cookies from her family’s farm stand and then went on to open her successful Bake Shop in Southampton in 1980 when she was just 20 years old.

Ina Garten writes in the book’s foreword that Barefoot Contessa, her legendary Gourmet Shop, carried everything Kathleen’s Bake Shop made including her extremely popular thin and crispy chocolate chip cookies.

Now, nearly 30 years later Tate’s Bake Shop is still going strong.  I recently sampled her chocolate chip cookies and all I can say is WOW! (But that’s another story for another post…)

The recipe that caught my eye was for chewy chocolate chip cookies with coconut and macadamia nuts that Kathleen refers to as “Chuckies” after the friend for whom she first made them.

As soon as I saw the recipe and read the ingredients I felt confident it would be a winner — a thin, crispy, chewy, chocolate chip cookie recipe filled with chunks of bittersweet chocolate, toasted macadamia nuts and toasted coconut.

Sunday, I made half a batch of these scrumptious chewy chocolate chip cookies. Rod and Mac were instantly smitten, declaring them the best cookies to ever come out of my oven.  Of course I have taken that as a challenge and am now on the hunt for the next great cookie recipe.  So many cookie recipes, so little time!

Chewy Chocolate Chip Cookie Recipe

The instructions guide you to use parchment paper and/or silicone liners on your cookie sheets. You can lightly grease them with nonstick cooking spray or shortening instead if you prefer.

Ingredients

 

2 1/4 cups all-purpose flour

1 teaspoon baking soda

3/4 teaspoon salt

1 cup (2 sticks) butter, softened

1 cup firmly packed brown sugar

1 cup sugar

2 teaspoon vanilla

2 large eggs

1 1/2 cups bittersweet chocolate chunks or semisweet chocolate chips

1 1/2 cups macadamia nuts, toasted lightly and coarsely chopped

2 cups coconut, lightly toasted

Directions

1. Preheat oven to 350F degrees. Line baking sheets with parchment or silicone liners. Alternatively lightly grease them with shortening or nonstick cooking spray.

2. In a medium bowl whisk together the flour, baking soda, and salt and set aside.

3. In a large bowl, beat the butter and sugars with an electric mixer on medium high speed until light and fluffy (3 to 4 minutes). Stop to scrape down the sides of the bowl with a rubber spatula if necessary to make sure everything is well combined. Add the eggs and vanilla and continue beating until smooth, stopping to scrape down the sides of the bowl again if necessary. Stir in the flour mixture just until combined. Stir in the chocolate chunks, macadamia nuts, and coconut.

4. Using two tablespoons or a small ice cream scoop, drop the dough onto the prepared cookie sheets at least 2 inches apart, since the cookies will spread as they bake.

5. Bake for about 12 to 18 minutes or until the edges start to brown and the centers are not too wet. (Kathleen specified 18 minutes as the baking time in her book, but mine were done at around 15.)

16. Remove from the oven and cool cookies on the baking sheets for 10 minutes then transfer them to wire racks to cool completely.

This recipe yields about 48 large Chewy Chocolate Chip Cookies

More Easy Cookie Recipes

 

Chocolate Chip Cookie Bar Brownies - layers of chocolate chip cookie dough and blondie batter baked together

Molasses Cookies - a collection of old fashioned recipes for molasses cookies

No Bake Cookies - the classic stove top cookie made from cocoa, oats, sugar, milk and butter

Chewy Chocolate Espresso Cookies - A rich and chewy easy mocha cookie

 

Tagged as: Chocolate, Coconut