1 Cup Unsweetened coconut (ground up or left as is will add chewieness)
1 1/2* cup All purpose Flour (If deleting Coconut, use 2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
¾ cup granulated sugar
¾ cup firmly packed brown sugar
1 cup chopped Walnuts/Pecans (optional)
1 teaspoon vanilla extract
2 large eggs
1 or 2 cups Hershey semi-sweet Chocolate chips or better brand. (Toll House cchips are terrible in recent years!) I like to enjoy the dough part of cookie so I use less chips but use more if you wish.
Preheat oven to 375° (400 if you use CHILLED dough). Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in a large mixer bowl till creamy. Add eggs one at a time, beating well after each addition. Then add coconut and beat. Gradually mix in flour mixture by hand or using slow speed on mixer. Over mixing will make cookies tough. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 8-10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
*Use less flour on first tray, as it depends on size of eggs you are using, humidity and age of flour. The normal recipe calls for 2 1/4 cups.
ut too much like pancakes add another 1/4 c of flour OR chill for 1 hour in fridge or 15 minutes in freezer and bake at 400. bake about 8 minutes or longer. You want them to be browned on edges and no longer pale in center. Using less flour makes them richer and chewy inside, a little crunchy on edges.
**If you use SWEETENED coconut, the cookies will be too sweet and different texture. There is an anti-caking product used in sweetened coconut so it makes a huge difference in finished product.
The cookies look a little different than the traditional Toll House Recipe looking cookie. The top has texture from the coconut & lower amount of flour I think. Click on any photo to see them full sized & check out cookie texture.
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