Description
Soft and chewy cookies loaded with chocolate chips, sweet shredded coconut, and topped with a whole almond. Inspired by the classic candy bar flavors, these bakery-style cookies are rich, nutty, and perfectly balanced.
Ingredients
Units
Scale
- 2 1/4 cups (280 grams) all purpose flour
- 1 cup (226 grams) unsalted butter, softened
- 1/2 cup (100 grams) granulated sugar
- 1 cup (220 grams) brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (255 grams) semi sweet chocolate chips
- 1 cup (90 grams) sweetened shredded coconut
- 24 whole almonds
Instructions
- Preheat the oven to 350 degrees F (175 degrees C) and line baking sheets with parchment paper.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the semi sweet chocolate chips and sweetened shredded coconut.
- Scoop about 2 tablespoons of dough and roll into balls.
- Place dough balls 2 inches apart on the prepared baking sheet and press one whole almond gently onto the top of each.
- Bake for 10 to 12 minutes, until edges are lightly golden and centers look set but soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
- Lightly toast the shredded coconut before mixing for deeper flavor.
- Slightly underbake for chewier centers.
- Store in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies for up to 2 months and thaw at room temperature before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 18g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg