Coconut Pecan Chocolate Chip Cookies
An extra large chocolate chip cookies with pecans and coconut.
Servings: 2 dozen
- 1 cup butter, softened
- 1 cup sugar
- 1 1/2 cups brown sugar
- 4 eggs
- 1 teaspoon salt
- 2 teaspoon baking soda
- 4 cups flour
- 2 cups chocolate chips
- 1 cup pecans
- 2 cups shredded coconut
Cream butter, sugar, and brown sugar. Add eggs and mix well.
Add salt, baking soda, and flour. Mix just until combined.
Carefully fold in chocolate chips, pecans, and coconut, taking care not to overmix.
Wrap dough tightly in plastic wrap, and refrigerate for one hour or more. Use a 1/4-cup measure to create large cookies. Flatten slightly and place on baking sheet, leaving plenty of space between cookies. (I only put 6 cookies on a half sheet pan.)
Bake at 350F for 14-16 minutes, until edges are slightly brown. Let cool on pan for 1-2 minutes before moving to a cooling rack.