Coconut-Almond Chocolate Chip Cookies

Ingredients and Weight:

• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) white sugar
• 1 cup (200g) packed light brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup (120g) all-purpose flour
• 1/2 cup (60g) unsweetened shredded coconut
• 1/2 cup (60g) finely chopped almonds
• 1 cup (200g) semisweet chocolate chips

Preparation Time:

15 minutes

Cooking Time:

10-12 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, coconut, and almonds.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chocolate chips.
7. Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges just begin to brown.
9. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutritional Information:

• Calories per serving: 220
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 55mg
• Sodium: 70mg
• Carbohydrates: 29g
• Dietary Fiber: 2g
• Protein: 3g

Dish Characteristics:

• Chewy and soft
• Rich and flavorful with coconut, almond, and chocolate
• A perfect balance of sweetness and nuttiness
• Suitable for American taste
• Easy to make and great for any occasion

User Comments:

• "These cookies are absolutely delicious! The coconut and almond flavors are perfectly balanced with the chocolate chips." - Sarah J.
• "I love how chewy and soft these cookies are. They're the perfect treat for a special occasion." - David H.
• "These cookies are a crowd-pleaser. I always get compliments when I make them." - Susan B.

Special Precautions and Tips:

• For a crispier cookie, bake for an additional 2-3 minutes.
• For a chewier cookie, bake for a few minutes less.
• Use high-quality unsweetened shredded coconut for the best flavor.
• Chop the almonds finely to prevent them from being too crunchy.
• Let the cookies cool completely before storing them in an airtight container to maintain their freshness.