Coconut Macadamia Chocolate Chip Cookies

By srumbel

We tried a few variations, but kept coming back to the original recipe~ it's that good. Normally I stick to the standard 1" sized cookies but there's something really special about making these the larger 2" size. The butter in the recipe makes the edges of the cookie crispy while the inside is soft and chewy. I put baking times for both sizes though so you can choose what you'd like to do. {Pssst- make the larger sized ones!}
from butterwithasideofbread.com

Ingredients

• 1 cup butter, melted
• 2 1/4 cups bread flour (or all purpose)
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1/4 cup sugar
• 1 1/4 cups packed brown sugar
• 1 egg
• 1 egg yolk
• 2 tablespoons milk
• 1 1/2 teaspoons vanilla extract
• 2 cups semi-sweet chocolate chips
• 1 cup shredded coconut (toasted or plain)
• 1/2 cup macadamia nuts, loosely chopped (you want nice, big chunks)

Preparation

Step 1

Preheat oven to 375 degrees. Using an electric mixer, blend the sugars and butter until creamy and smooth. Add in eggs, vanilla, and milk; mix to combine on medium speed until smooth. Slowly add in flour, salt and soda; mix until well combined. On low speed, stir in chocolate chips, coconut, and nuts.

Using a 2" cookie scoop, spoon dough onto parchment lined cookie sheets, 6 cookies per sheet. Stick try in the freezer for 10 minutes. After dough has chilled, bake cookies for about 15 minutes, checking the cookies after 10 minutes and rotating the tray to ensure even browning. Makes 12-13 cookies.

If you opt to make the 1" cookies, chill about 5 minutes and then bake for about 10 minutes.

Note: Because of the amount of butter in them, these cookies turn out a tad bit darker than most other cookies. It's okay. Mrs. Fields' turned out the same way. I promise you didn't over bake them.