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