Chunky Almond Coconut Chocolate Chip Cookies

Equipment

• Large mixing bowl: Combines the butter, sugars, and wet ingredients.
• Medium mixing bowl: Holds the dry ingredients.
• Electric hand mixer or whisk: Helps cream the butter and sugars evenly.
• Rubber spatula: Folds the coconut, almonds, and chocolate chips into the dough.
• Measuring cups and spoons: Helps maintain accurate ingredient proportions.
• Baking sheets: Provides a flat surface for evenly baked cookies.
• Parchment paper: Prevents sticking and makes cleanup easier.
• Cookie scoop: Creates evenly sized cookies.
• Wire cooling rack: Allows the cookies to cool without becoming soggy underneath.

Ingredients

For the Cookie Dough

• ½ cup (113 g) unsalted butter, softened
• ½ cup (100 g) light brown sugar, packed
• ¼ cup (50 g) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1½ cups (190 g) all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon salt

For the Chunky Mix-Ins

• ¾ cup (60 g) unsweetened shredded coconut
• ¾ cup (90 g) chopped almonds
• ¾ cup (130 g) semi-sweet chocolate chips
• 2 tablespoons sliced almonds, optional, for topping
• 2 tablespoons extra chocolate chips, optional, for topping

Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C) . Line two baking sheets with parchment paper and set them aside.
2. Position the oven rack in the center so the cookies bake evenly. If your oven tends to run hot, check the first batch a little earlier.

Step 2: Prepare the Almonds and Coconut

1. Chop the almonds into small pieces, leaving a few slightly larger pieces for extra crunch.
2. If you prefer a deeper nutty flavor, toast the almonds in a dry skillet over medium-low heat for 3–5 minutes, stirring frequently. Allow them to cool completely before adding them to the dough.
3. Measure the shredded coconut and chocolate chips so everything is ready.

Step 3: Cream the Butter and Sugars

1. Place the softened butter, brown sugar, and granulated sugar in a large mixing bowl.
2. Beat with an electric mixer on medium speed for approximately 2–3 minutes until the mixture looks creamy and slightly fluffy.
3. Scrape down the sides of the bowl as needed to ensure the ingredients are evenly combined.

Step 4: Add the Egg and Vanilla

1. Add the egg and vanilla extract to the butter mixture.
2. Mix on low to medium speed until smooth and fully incorporated. Avoid overmixing at this stage.
3. The mixture should look creamy and slightly thick.

Step 5: Combine the Dry Ingredients

1. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
2. Whisking helps distribute the raising agents and salt throughout the flour, preventing concentrated pockets in the finished cookies.

Step 6: Mix the Cookie Dough

1. Gradually add the dry ingredients to the wet mixture.
2. Mix on low speed or fold with a spatula until the flour is almost completely incorporated. Stop as soon as the dough comes together.
3. The dough should be soft and thick rather than runny.

Step 7: Add the Coconut, Almonds, and Chocolate

1. Add the shredded coconut, chopped almonds, and chocolate chips.
2. Fold gently until the mix-ins are evenly distributed throughout the dough. Reserve a small amount of chocolate chips and sliced almonds for decorating the tops.
3. Every portion should contain a generous amount of nuts, coconut, and chocolate.

Step 8: Chill the Dough

1. Cover the bowl and refrigerate the dough for approximately 30 minutes.
2. Chilling helps firm up the butter, making the cookies less likely to spread excessively in the oven. It also allows the flavors to develop.
3. If the dough becomes very firm, leave it at room temperature for a few minutes before scooping.

Step 9: Shape the Cookies

1. Scoop approximately 2 tablespoons of dough for each cookie and roll gently into balls.
2. Place them on the prepared baking sheets, leaving about 2–3 inches of space between each cookie.
3. For the chunky appearance shown in the photo, keep the dough balls slightly irregular rather than pressing them completely flat.
4. Press a few reserved chocolate chips and sliced almonds onto the tops.

Step 10: Bake Until Golden

1. Place the baking sheet in the preheated oven and bake for approximately 12–15 minutes .
2. The edges should become lightly golden while the centers remain slightly soft. Avoid waiting until the entire cookie looks completely firm, as this can result in a dry texture.
3. If baking two trays at once, rotate their positions halfway through for more even browning.

Step 11: Allow the Cookies to Set

1. Remove the baking sheet from the oven and let the cookies rest for approximately 5–10 minutes.
2. They may look soft in the middle when first removed, but they will firm up as they cool.
3. Use a spatula to transfer them carefully to a wire rack.

Step 12: Cool and Serve

1. Allow the cookies to cool for another 10–15 minutes before serving.
2. The chocolate chips will remain slightly soft while the almonds and coconut provide a delicious crunchy texture.
3. Serve with cold milk, coffee, hot chocolate, or your favorite tea.

Nutrition

Calories: 220–260 · Protein: 3–4 g · Fat: 13–16 g · Carbohydrates: 25–30 g Dietary · Saturated Fat: 6–8 g · Fiber: 2–3 g Net · Sugar: 14–19 g · Sodium: 100–150 mg