You won’t get enough of these soft and chewy loaded chocolate chip cookies packed with chopped pecans and coconut flakes! Totally irresistible!!!
Another comfort food when you’re feeling under the weather? Chocolate chip cookies! With our without the milk, they always put a smile on everyone’s face! Am I right or am I right?
Ingredients
- 3/4 cup butter, room temperature
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 2 egg yolks
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1 /2 cups semi-sweet chocolate chips
- 1 cup unsweetened coconut flakes
- 1 cup chopped pecans
Instructions
- In the mixing bowl of your mixer, add the butter and sugar. With the paddle attachment on, beat on low speed until creamy.
- Beat in the vanilla extract and the two egg yolks.
- Gradually stir in the flour, baking powder and salt.
- Turn the mixer off and with a spatula fold in the chocolate chips, coconut, and pecans.
- With a large ice-cream scoop, drop cookie dough on 2 baking sheets lined with parchment paper.
- Refrigerate the unbaked cookies for at least 1 hour.
- Heat the oven to 375F.
- Bake the cookies for 15-17 minutes or until the edges are lightly browned.
- Remove from the oven, let cool for 10-15 minutes of the baking sheet before placing the cookies on a wire rack to cool completely
