The Best Chocolate Chip Cookies

The Best Chocolate Chip Cookies

17 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    45 m
myapp1
Recipe by  myapp1

“This is a great chocolate chip cookie with Macadamia nuts and coconut besides the chocolate chips - my family loves them!”

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Ingredients

Adjust Servings

Original recipe yields 4 dozen

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Finally, fold in the chocolate chips, coconut and macadamia nuts. Roll dough into 1 inch balls and place them 2 inches apart onto ungreased cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Enjoy! - they will be chewy. If you like them crispy, increase the cooking time to about 12 minutes. (My mom loves them burnt!)

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Reviews (17)

Rate This Recipe
naples34102
47

naples34102

What a shame that because of one important flaw, at least for me, I feel I must rate this recipe two stars less than I’d really like to. Some reviewers remarked that the cookie spread too much, that it turned out flat and greasy. My experience was the same. One review suggests if butter rather than shortening were used, this wouldn’t be an issue. Actually, the opposite is true. While butter contributes exceptional flavor, it does have the tendency to make a cookie flatter. This is because butter has a lower melting point than shortening, as well as water, so it melts quickly and spreads the cookie as it bakes. In my case, I used half butter, half shortening, and then refrigerated the dough for a good hour to firm that butter up – but it didn’t work this time. So, I did a little investigating and quickly learned that too much fat wasn’t the problem – it was too little flour. If you like the sort of cookies sold at shopping malls, like Mrs. Fields,’ that are flatter, greasier and sort of bendable, then you’d like these. If not, and you want them drier, chewier and thicker, then add 1-1/2 c. of flour to this recipe! Yes, that’s significant! The taste of these cookies with the chocolate chips (I used milk chocolate), macadamia nuts and coconut, coupled with the buttery flavor using half butter, half shortening, gives these cookies a flavor that is just out of this world. With 1-1/2 cups more flour, or ¾ c. for the half recipe I made, this would be the perfect cookie.

Tanzi
24

Tanzi

Absolutely DELISH !! I would put in a few more macadamias next time....if I could get them in the cookies instead of my mouth!

visalam
10

visalam

i jus followed the instructions and my cookies were really good. big hit,so many people asking for my recipe now.

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Nutrition

Amount Per Serving (48 total)

  • Calories
  • 239 cal
  • 12%
  • Fat
  • 14.1 g
  • 22%
  • Carbs
  • 27.6 g
  • 9%
  • Protein
  • 2.3 g
  • 5%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 114 mg
  • 5%

Based on a 2,000 calorie diet

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