🍪 Chocolate Chip Almond Coconut Cookies
🧾 Ingredients
1 cup (225g) unsalted butter, softened
1 cup (200g) granulated sugar
1/2 cup (100g) brown sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups (310g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (180g) chocolate chips
3/4 cup (90g) sliced almonds
1/2 cup (50g) shredded coconut
👩🍳 Detailed Preparation Method
To begin, preheat your oven to 180°C (350°F) and line a baking tray with parchment paper. This ensures the cookies bake evenly and do not stick to the tray.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer or a whisk. Mix until the texture becomes light, fluffy, and creamy. This step is very important because it helps create soft and tender cookies.
Next, add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract. Continue mixing until all ingredients are fully combined and smooth.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing slowly to avoid overworking the dough. Overmixing can make the cookies dense instead of soft.
Once the dough forms, gently fold in the chocolate chips, sliced almonds, and shredded coconut. Make sure they are evenly distributed throughout the dough for a balanced flavor in every bite.
Using a spoon or cookie scoop, drop portions of dough onto the prepared baking tray, leaving space between each cookie as they will spread during baking.
Bake in the preheated oven for about 10–12 minutes, or until the edges turn golden brown while the centers remain slightly soft. Do not overbake, as the cookies will continue to firm up as they cool.
Remove the cookies from the oven and let them rest on the tray for 5 minutes before transferring them to a wire rack to cool completely.
✨ Serving Tips
Serve these cookies slightly warm for the best texture, with a glass of milk or a cup of coffee. They can also be stored in an airtight container for up to 5 days.
