Ingredients (makes about 18–20 big cookies)
Dry ingredients:
2 ½ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
Wet ingredients:
¾ cup unsalted butter (softened)
¾ cup brown sugar
½ cup white sugar
2 large eggs
1 tbsp vanilla extract
Mix-ins (the star of the show):
1 cup chocolate chips or chunks
½ cup chopped walnuts
½ cup chopped almonds
¼ cup chopped peanuts (optional)
¼ cup shredded coconut (optional, but amazing)
Instructions
Preheat oven
Set oven to 180°C (350°F) and line a baking tray with parchment paper.
Mix dry ingredients
In a bowl, whisk together:
flour
baking soda
baking powder
salt
Set aside. Cream butter & sugars
In another bowl, beat:
butter
brown sugar
white sugar
Until light and fluffy (about 2–3 minutes). Add eggs & vanilla
Beat in:
eggs (one at a time)
vanilla extract Combine dry + wet
Gradually add dry mixture into wet mixture.
Mix just until combined (don’t overmix). Fold in the goodies
Add:
chocolate chips
nuts
coconut
Mix gently until evenly distributed. Shape cookies
Scoop large spoonfuls (or ice-cream scoop) onto tray.
Leave space between cookies. Bake
Bake for 12–15 minutes
Edges should be golden, centers still soft. Cool
Let rest 5 minutes on tray, then move to rack.
Result:
Crispy outside
Chewy inside
Loaded with nuts & chocolate
Thick bakery-style cookies
Pro Tips:
Chill dough 30 minutes for thicker cookies
Add white chocolate chips for extra flavor
Sprinkle sea salt on top before baking for gourmet look
Store in airtight container up to 5 days
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