Coco-Nutty Crunchy Cookies Recipe

Coco-Nutty Crunchy Cookie Recipe

Coco-Nutty Crunchy Cookie Recipe

Laurie Figone is a great local baker and cook who always impresses me with her recipes. These are no exception — and were some of the first cookies to get snapped up when I brought in cookies for the Press Democrat staff.

Coco-Nutty Crunchy Cookies

By Laurie Figone

1 cup butter, room temp.
3/4 cup dark brown sugar
3/4 cup granulated sugar
1 egg, room temp.
1 tsp. vanilla
2 cups all purpose flour
1 tsp. baking soda
1 cup toasted coconut
1/2 cup walnuts, toasted and chopped
2 cups semi-sweet chocolate chips
1 cup (approx.) English Toffee Bits

1. Pre-heat oven to 375’. In mixing bowl cream together butter and sugars.
Add egg and vanilla and beat well. Stir in flour and baking soda. Then stir
in coconut, walnuts and chocolate chips.

2. Form dough into 1 1/2 in. balls. Press one side into English Toffee Bits,
flattening slightly. Evenly space onto baking sheet, do not over-crowd,
they will spread as they cool. Bake for approx. 10-12 minutes, until
nicely browned. Remove to cooling rack and let cool.

3. Bet you can’t eat just one…these cookies have a wonderful crunch from
the toffee bits, chewiness from the coconut, another crunch from the nuts,
add the chocolate to all of that…Let me know if you stopped at one!!!

Author: biteclub

Food Dining and Restaurants in Sonoma County and beyond, BiteClubEats.com is Wine Country dining with Drive-Thru Sensibility.

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