Sometimes you just need a cookie. A real cookie. One that tastes like butter and that isn’t store-bought. This crisis struck me earlier this week and while frantically scouring my cookbook shelf I found a horrifically cheesy Nestle Tollhouse cookbook. It even has the super thick cardboard pages like a children’s book, ha!. I think I bought it at a yard sale for .25 cents over 5 years ago but darn it if this recipe didn’t look delicious. I swapped out the walnuts in the recipe for macadamia nuts because frankly, I just don’t think of any island when eating walnuts. I also added some white chocolate chips which tasted great. The original recipe said that it makes 30 something cookies, but I made my cookies a little shall we say “curvy” so I got about 21 out of this batch.
These cookies were super easy and delicious. A nice break from a traditional chocolate chip cookie but the perfect answer to a cookie craving!
Island chocolate Chip Cookies
Ingredients
1 2/3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter or margarine, softened
3/4 cup packed brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels (shhh I used Ghiradelli 😉 )
3/4 cup white chocolate chips
1 cup flaked coconut toasted, if desired
3/4 cup chopped macadamia nuts
Directions
PREHEAT oven to 375° F.
COMBINE flour, baking powder, baking soda and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels, coconut and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 8 to 11 minutes (mine took about 10 minutes, rotating half way through) or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
*note- my rule of thumb for cookies: If it looks brown then they are over cooked to me. I pull them out right before turning brown and leave them to cool. This gives me a chewy cookie but never crispy.
