By Angela McGowan
I made these the day after Valentine’s Day (after more than one recipe disaster on Valentine’s Day). They are my husband’s favorite chocolate chip cookie. They’re filled with dates, coconut, almonds, and of course, chocolate chips.
Yield: Serves 4
Tropical Chocolate Chip Cookies
Ingredients:
- 2 1/4 cups AP flour
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 2 sticks butter
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups chocolate chips
- 1/2 cup flake sweetened coconut
- 1/2 cup chopped dates
- 1/2 cup chopped sliced almonds
Directions:
1. Cream butter and sugars in a stand mixer together until light in color. Add eggs and beat until light and fluffy. Sift flour, baking soda and salt together in a seperate bow. Add to butter, eggs and sugar and beat until just combined. Add vanilla and mix until combined. Then add chocolate chips, dates, coconut and almonds. Mix until just combined. For best results, refrigerate cookie dough for about 2 hours.
2. If you just can’t wait, go ahead and place the dough in the refrigerator until the oven preheats to 375 degrees. Drop cookie dough by the tablespoon on cookie sheet and bake at 375 degrees for 10 minutes. Be sure to use parchment paper. After cookies have baked, just lift parchment paper off of cookie sheet onto a cooling rack. Try to let cool as long as you can keep you or your family’s hands off them. They will firm up some, but will remain soft.
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