Jumbo Coconut Chocolate Chip Cookies Recipes

CHOCOCONUT CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Fold in chocolate chips and coconut. Drop by rounded spoonfuls onto cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

JUMBO DARK CHOCOLATE COOKIES

Steps:

• PREHEAT oven to 325°F. Line baking sheets with parchment paper or lightly grease.
• MELT 2/3 cup morsels in microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds; STIR. Morsels may retain some of their original shape. Microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Set aside.
• SIFT flour, cocoa, baking soda and salt into medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until creamy. Add melted chocolate and mix well. Add egg and vanilla extract, mixing until well blended, about 1 minute. Add flour mixture, mixing just until blended. Stir in remaining 1 cup morsels. Drop dough by level 1/4-cup measure 3 inches apart onto prepared baking sheets.
• BAKE for 16 to 18 minutes or until wooden pick inserted in center comes out with moist crumbs and the tops have a cracked appearance. Cool on baking sheets for 5 minutes. Remove to wire rack to cool completely.

EASY JUMBO CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well., Stir in coconut and chips. Shape 3 tablespoonfuls of dough into a ball; repeat with remaining dough., Place balls 3 in. apart on ungreased baking sheets. Bake at 350° for 12-18 minutes or until lightly browned. Remove to wire racks to cool., In a microwave, melt candy coating if desired. Dip one end of cooled cookies in candy coating. Allow excess to drip off. Place on waxed paper; let stand until set.

JUMBO COCONUT CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in the coconut and chips. Shape 3 tablespoonfuls of dough into a ball; repeat with remaining dough., Place balls 3 in. apart on ungreased baking sheets. Bake at 350° for 12-18 minutes or until lightly browned. Remove to wire racks to cool., If desired, in a microwave, melt candy coating; stir until smooth. Dip one end of cooled cookies in candy coating. Allow excess to drip off. Place on waxed paper; let stand until set.

CHEWY JUMBO CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Sift together the all-purpose flour, cake flour, baking powder and baking soda; set aside.
• In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs and vanilla, until well blended. Gradually stir in the flour mixture. Stir in the chocolate chips by hand using a wooden spoon, stir in walnuts if desired. Drop cookies by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
• Bake for 10 to 14 minutes in the preheated oven, until the edges are light brown. Let cookies cool on the baking sheet before removing to wire racks to cool completely.

JUMBO WHEAT GERM CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line one or two rimmed baking sheets with parchment paper.
• Miix or sift together the flour, baking powder and salt and set aside.
• In the bowl of a stand mixer with the paddle attached, beat the butter until creamy. Add the vanilla and both sugars and beat until creamy, scraping bowl occasionally. Add the egg and beat just until incorporated. Reduce speed to low and add the flour mixture, then add the oats, wheat germ and coconut and stir until mixed. Add the chocolate chips and nuts (if using)
• The batter should be pretty thick and fairly easy to work with. Scrape it onto a big sheet of wax paper to or parchment and divide into 9 sections of about 3 ounces each. You can do this using a ¼ cup measuring cup or just a big spoon, scale and slightly dampened fingers.
• Arrange 5 cookies on one sheet and 4 on the other if using two sheets. Using a fork, press into ½ inch thick rounds.
• Bake one sheet at a time in the top center of oven for 18 minutes or until the cookies are appear set and spring back when touched. Let sit on the baking sheet until firm enough to lift, then transfer to a cooling rack and let cool completely. Make sure they are on a rack with plenty of air circulating above and below.
• When the cookies cool, they should have crunchy edges and dense but not quite hard centers. I like throwing the cookies in the freezer for a while because it makes them more solid. It's also a good place to store cookies in general.

JUMBO OATMEAL COOKIES

Steps:

• Preheat oven to 350°F; in a medium bowl, mix together flour, baking soda and salt; set aside.
• With an electric mixer, cream butter and sugars until light and fluffy. Beat in eggs and vanilla, scraping down sides of bowl as needed. Add flour mixture; beat just until combined. Stir in oats,raisins and coconut, beat just until combined.
• Drop level 1/4 cup measures of dough 1 1/2 inches apart onto baking sheets. (I use parchment paper).
• Bake until cookies have spread and are golden brown and soft to the touch, 18 to 20 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer to wire rack to cool completely. Makes 20 large cookies.

JUMBO CRUNCHY CHOCOLATE CHIP COOKIES

Steps:

• Mix flour, baking soda and salt.
• Cream butter, margarine and sugars well.
• Beat in egg and vanilla.
• Stir in flour mixture alternately with oil until all is thouroughly mixed.
• Stir in corn flakes, oatmeal and chocolate chips.
• Chill dough about 1 hour before baking.
• Preheat oven to 350*.
• Drop by heaping tablespoonfuls onto ungreased cookie sheet about 3 inches apart.
• Bake for about 12 minutes until golden brown.
• Cool on racks.
• Makes about 40 4 inches cookies.