INGREDIENTS
1 1/8 cups all purpose flour (1 cup plus two tablespoons)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter softened (1 stick)
1/3 cup sugar
1/3 cup brown sugar
1 teaspoon vanilla extract
1 egg
1 1/2 cups semi sweet chocolate chips
1 cup sweetened coconut flakes (shredded coconut)
3/4 cup sliced almonds
INSTRUCTIONS
Preheat oven to 350 degrees
In small bowl whisk to combine flour, baking soda and salt. Set aside.
Using mixer cream butter and sugars. Add vanilla and egg and mix just until incorporated. Slowly blend the dry mixture into the creamed mixture. Stir in chocolate chips, coconut flakes and sliced almonds.
Using 1 1/2 tablespoon cookie scoop drop by rounded spoonfuls onto parchment covered cookie sheets. Bake for 9-12 minutes. Allow to cool for ten minutes before moving to cookie cooling racks.
NOTES
Always preheat your oven and load your cookies on the center rack in the middle of the oven.
Use real unsalted sweet cream butter and don’t forget to soften it.
Cream the butter and sugar until light and fluffy however do not over-mix.
Bring your eggs to room temperature.
Use good quality premium chocolate, sliced almonds and coconut. It really does make a difference.
Cover your baking sheets with parchment paper or better yet use silicone baking mats.
For optimum results bake one sheet of cookies at a time. Always let the cookie sheet cool before dropping more dough on it as a warm cookie sheet can cause cookies to spread too fast. Another option is to use multiple baking sheets.
Last but not least and perhaps the most important tip of all. Bake a couple of cookies off first on a test run. If they spread too fast refrigerate the dough for 1-2 hours and test again. If they do not spread enough gently press the rounded spoonfuls of dough down with the palm of your hand and test again.
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