Coconut Almond Chocolate Chip Cookies
Soft, flavorful brown sugar cookies, stuffed with dark chocolate, coconut, and chopped almonds - these Coconut Almond Dark Chocolate Chip Cookies are a candy bar hybrid!
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
- 3 cups all purpose flour
- 3/4 cup granulated sugar
- 1 cup brown sugar packed
- 3/4 cup unsalted butter room temperature
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 11 ounces dark chocolate chips
- 1/3 cup shredded coconut
- 1/3 cup chopped almonds
Preheat oven to 350 degrees. Line baking sheets with parchment paper or Silpat mats.
Fit a stand mixer with a paddle attachment; cream butter and sugars together on medium-high speed for 3-4 minutes, until smooth and fluffy.
With speed on low, add eggs one at a time, mixing until incorporated. Add vanilla and almond extracts, again mixing until incorporated.
In a separate bowl, whisk together flour, salt, baking powder, and baking soda. Add the flour mixture to the butter & sugar mixture slowly, and mix until fully incorporated.
Fold in chocolate chips, coconut, and almonds, and stir until evenly mixed.
Using the palms of your hands, make walnut-sized balls, and place them on the cookie sheets (mine fit 12-15 cookies per sheet). Flatten slightly.
Bake cookies for 9-10 minutes, or until bottoms are pale golden brown. Don't overbake them! They will continue to bake for another minute even after they're removed from the oven.
Cool for 5 minutes on cookie sheet before transferring them onto a cooling rack with a spatula.
Calories: 130kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 67mg | Potassium: 70mg | Sugar: 10g | Vitamin A: 100IU | Calcium: 30mg | Iron: 0.6mg