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Recipe Thursday-Big and Chewy Chocolate Walnut Coconut Cookies

Posted on December 20th, 2012 | Posted in Cookies, Recipes

Have you ever seen that perfect cookie that is large and full in the middle and wondered how someone made such a picturesque cookie? Well, these are those cookies-Big and Chewy Walnut Coconut Cookies! They pretty much were perfect. They did not fall flat after coming out of the oven and remained chewy for the proceeding days until they were all eaten. The consistency was smooth, rich and chewy and reminded me of cookie recipes that I have made that incorporated yogurt or instant pudding in them. The Test Kitchen attributes this consistency to using melted butter as well as extra fat from the egg yolks. This recipe can be made with just chocolate chips, but I wanted to jazz mine up a bit by adding coconut and walnuts. Hopefully Santa won’t be disappointed!

Chocolate Walnut Coconut Cookies

Yield 20 Large Cookies
3 1/3 cups all-purpose flour (991867)
3/4 teaspoon baking soda (991858)
1/2 teaspoon salt (991861)
1 cup unsalted butter, melted and cooled (880000)
1 1/4 cups packed light brown sugar (NSU2150)
1/2 cup granulated sugar (991842)
2 large eggs (EGG011)
2 large egg yolks (331019)
1 tablespoon vanilla extract (NFC1055)
2 cups semisweet chocolate chips (994011)
1/2 cup chopped walnuts (NNU1010)
1/2 cup shredded coconut (991903)
Pan Liner (BD3061)

Adjust the oven racks to the upper and lower middle positions and heat the oven to 325 degrees. Whisk the flour, baking soda and salt together in a large bowl and set aside. Beat the butter and sugars in a large bowl using an electric mixer on medium speed until combined, 1 to 2 minutes. Beat in the eggs, egg yolks and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as needed. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Mix in the chocolate chips, walnuts and coconut until incorporated. Working with 1/4 cup of dough at a time, roll the dough into balls and lay on two parchment lined baking sheets, spaced and about 2 1/2 inches apart. Bake until the edges are golden  but the centers are still soft and puffy, 17 to 20 minutes rotating and switching the baking sheets halfway through baking. Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

Recipe from America’s Test Kitchen Cookbook

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