Delicious chewy chocolate chip cookies made extra special with coconut and macadamia nuts from Tate's Bake Shop
Author: Martha | Simple Nourished Living
1cup(2 sticks butter) softened
1cupfirmly packed brown sugar
1-1/2cupsbittersweet chocolate chunks or semisweet chocolate chips
1-1/2cupsmacadamia nuts, toasted lightly and coarsely chopped
2cupscoconut, lightly toasted
Preheat oven to 350F degrees. Line baking sheets with parchment or silicone liners. Alternatively lightly grease them with shortening or non-stick cooking spray.
In a medium bowl whisk together the flour, baking soda, and salt and set aside.
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.
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.
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.)
Remove from the oven and cool cookies on the baking sheets for 10 minutes then transfer them to wire racks to cool completely.