A crunchy chocolate chip cookie with coconut and walnuts added in for good measure makes a fabulous afternoon pick-me-up.
I cooked up a storm last week. As one of my solutions to my current grocery shopping challenges, I did some extensive freezer cooking. Not only did I tackle breakfast, lunch, and dinner, but I also baked up a mess o’ snacks. From carrot bread to cookies, we’re covered for some munching.
These cookies broke a lot of rules with the addition of walnuts. My youngest is allergic to many different nuts, so we keep her away from all nuts. I baked these after she went to bed and then was hyper vigilant about the cross-contamination issue. The anxiety was huge, so I won’t be doing that again anytime soon.
But, my boys absolutely love it that there’s a batch of cookies in the freezer with their names on it.
These cookies are dense and crunchy and pretty much hold their shape when baked. I used a quick-release cookie scoop which gives them that scoop o’ ice cream appearance. You could flatten them with the bottom of a glass if you prefer or do that criss-cross thing with the fork.
Anyway you scoop it, they are delicious.
Recipe: Chocolate Chip Cookies with Coconut and Walnuts
Summary: Makes 36 cookies
Ingredients
- 3/4 cup butter, softened
- 1 cup dark brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 3 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 to 1 cup mini chocolate chips
- 1/2 cup unsweetened, shredded coconut
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven to 350°. Line several baking sheets with parchment or silpat mats.
- In a large mixing bowl cream together the butter and sugar. Add the eggs and vanilla and beat until combined.
- Stir in the flour, baking powder, and salt until well combined. Stir in the chocolate chips, coconut, and walnuts.
- Drop the dough by rounded spoonfuls onto the prepared sheets. Bake for 10 minutes. Cool completely on a rack.
- Store in an airtight container. Cookies may be frozen for longer storage.
Preparation time: 10 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 12
Pumpkin Biscuits
Strawberry Mango Smoothie with Banana
Kale Salad with Red Grapes, Almonds, and Scallions
Curry Chicken Salad Lettuce Wraps
Easy Cheese Pizza with Homemade Pizza Sauce
Do you think it would be okay to use SWEETENED shredded coconut?
Thanks!
@Vanessa, yes, that would be fine. They’ll just be sweeter than mine.
Thanks!
Those look sooo scrumptious! I love it when cookies hold their shape while they bake, and don’t spread out into a huge pancake shape. Yes, I speak from experience.
So, I’m sure you’ve already thought of this, but if you’re going to be baking a big mess o’ snacks, have you considered just making the cookie dough and then flash freezing it? Then you can bag up the cookie dough balls into freezer bags and have them ready for whenever! This would also be kid friendly too for some of your children, as they can preheat the oven, place the cookie dough on a baking sheet, and pop into the oven!
@Hillary, yes, I’ve done that before and was wondering if I should do that this time. Seeing as the cookies are almost all gone, I guess I better!
@Jessica,
If I were to do this, does the dough need to thaw out before baking? It seems the edges would burn while the middle is still cooking if I put into the oven from frozen.
@Sandi, I’ve baked lots of cookies from frozen and never had that problem.
Mmmm, thanks!
I saw this recipe this morning and made it tonight! I’d been craving some cookies, and these hit the spot. Why didn’t I think to put coconut in chocolate chips before?!? (I left out the walnuts, because I don’t like them in cookies!)
@Kelly, glad you liked them!
I’d never really thought about putting coconut in chocolate chip cookies, but it sounds like it’d be quite tasty!