BIG CHUNKY CHOCOLATE COCONUT NUT COOKIES
Introduction
These cookies are inspired by classic bakery-style chunky cookies—crispy on the edges, soft and chewy in the center, and packed full of textures. The combination of chocolate, shredded coconut, and toasted nuts gives these cookies a rich, buttery depth. They’re perfect for celebrations, tea time, or freezer-friendly snacks.
Ingredients
1 cup unsalted butter, softened
1 cup light brown sugar, packed
1 cup granulated sugar
2 large eggs, room temperature
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups chocolate chips or chunks
1 1/4 cups shredded coconut (sweetened or unsweetened)
1 1/2 cups chopped nuts (almonds, macadamia, pecans, or a mix)
Optional: 1/2 cup oats for extra chew
Optional: 1 teaspoon almond extract for more nutty flavor
History
Chunky cookies originated from adaptations of the classic Toll House cookie. Bakers began adding coconut, nuts, and mixed chocolate varieties to make heartier, richer cookies that satisfied people who wanted more texture. Over time, these cookies became a bakery staple and a holiday favorite.
Method
Step 1: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: In a large bowl, beat the softened butter with both sugars until creamy and fluffy. This step is important for texture.
Step 3: Add the eggs one at a time and beat well after each addition. Stir in vanilla extract.
Step 4: In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Step 5: Add the dry ingredients to the wet mixture and mix just until combined. Do not overmix.
Step 6: Fold in chocolate chips, coconut, and nuts. Make sure the add-ins are evenly distributed.
Step 7: Use a large cookie scoop (2–3 tablespoons) to place dough balls onto the baking sheet, leaving space between each.
Step 8: Gently flatten each dough ball with your fingertips for the bakery-style shape seen in the picture.
Step 9: Bake 10–14 minutes, depending on size. Remove when edges are lightly golden but centers still look soft.
Step 10: Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Benefits
These cookies provide balanced texture and rich flavor thanks to the nuts and coconut. Nuts add healthy fats and protein, while coconut gives natural sweetness and chewiness. They store well, freeze beautifully, and keep their texture even days after baking.
Formation
The structure of the cookie comes from the balanced combination of butter and sugars, which create a crisp edge and soft center. Coconut and nuts contribute bulk, while chocolate chips melt into pockets for extra richness.
Nutrition (approximate per large cookie)
Calories: 230–280
Fat: 12–16g
Carbohydrates: 28–34g
Protein: 3–5g
Sugar: 18–22g
Values vary based on nut and chocolate choices.
Conclusion
These chunky chocolate coconut nut cookies are hearty, flavorful, and visually stunning. They stay soft inside, crisp outside, and deliver layers of flavor in every bite. Ideal for family gatherings, holidays, or weekend baking.
Lovers
People who enjoy rich bakery-style cookies, coconut lovers, nut lovers, and chocolate fans will all adore this recipe. It appeals to those who love cookies that feel substantial and satisfying.