coco-nutty chocolate chip cookies

Want something a little different than the typical chocolate chip cookie? This recipe adds coconut and mixed nuts to a chewy cookie batter. If you like Almond Joy bars, you'll like this treat, too.

SideSwipe on your KitchenAid mixes up even this super-chunky recipe in a snap. Makes about 30  3-inch cookies.

We baked cookies immediately after making the dough; after about 2 hours in the fridge; then the next day. We thought the results were best in the batch we chilled overnight. 
The recipe is adapted from one by Megan Porta, PipandEbby.

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ingredients

• 3/4 cup butter, softened
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon coconut extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 teaspoon salt
• 3/4 cup unsweetened shredded coconut
• 1 cup semi-sweet chocolate chips
• 3/4 cup chopped mixed nuts

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instructions

1. Line a baking sheet that will fit into your refrigerator with parchment or a silicone baking pad.
2. Using your stand mixer fitted with SideSwipe or a flat beater, mix the butter and brown and white sugars until fluffy, then add eggs, extract and beat on medium speed until creamy.
3. Combine dry ingredients in a separate bowl. Gradually add the flour mix to the wet mixture and beat on medium speed until just combined. 
4. Add coconut, chips and nuts. Mix on a low speed until distributed throughout the dough.
5. Using a medium cookie scoop (we use a 1.5 Tbs), scoop into balls and place on the cookie sheet. 
6. Chill several hours or overnight. 
7. Preheat oven to 350F. Line several cookie sheets with parchment or silicone mats.
8. Place dough balls 2 inches apart on pans. Bake 10-12 minutes, or until golden brown around the bottom edge, with no uncooked dough in the centers. 
9. Let cook for 5 minutes on the hot pan. Transfer cookies to wire rack to cool completely.