This is a twist on my favorite chocolate chip cookie recipe (also my very 1st blog!). My friend Jesse asked if they could be made with white chocolate, semisweet chocolate, macadamia nuts and coconut– and I thought– why not? They turned out great and taste amazing! Thanks for the idea Jess!
- 2c. margarine (use tubs of Fleishmans or Country Crock for best results)
- 2c. brown sugar
- 1 1/2 c. sugar
- 6 c. flour
- 1/2 tsp salt
- 3 eggs
- 1 1/2 t. baking soda
- 2 tbsp vanilla
- 2c. (one bag) mini semi-sweet chocolate chips
- 2c. (one bag) white chocolate chips
- 1 1/2 c. chopped Macadamia nuts (to taste)
- 1c. shredded coconut (to taste)
- Cream together butter and sugars. Add the rest of the ingredients except for the flour, chocolate chips, nuts and coconut.
- Add flour (batter should be fairly dry). Fold in remaining ingredients. Add more flour if needed to make cookie dough very thick.
- Drop using a Large Cookie Scoop onto cookie sheets. Bake at 350 degrees for 14-16 minutes.
- Remove from cookie sheet and cool on parchment paper.
My thoughts: I love this cookie recipe made with the two types of chips in the original recipe. These cookies are great– but I still prefer the original! This cookie dough is PERFECT for making absolutely huge cookies that are cooked all the way through but not crunchy 🙂 Love ’em!!! Hope you do too!!!