Almond Joy Chocolate Chip Cookies
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
- 2 eggs
- 1 c butter
- 2 1/2 c flour
- 1/2 t salt
- 1 t baking soda
- 1/2 t baking powder
- 3/4 c white sugar
- 3/4 c brown sugar
- 2 t vanilla
- 2 c chocolate chips (i used 1.5 mini chips)
- 1 c unsweetened coconut toasted
- 1 c almonds toasted
- Carbohydrate 820.026216304272 g
- Cholesterol 497.850000621869 mg
- Fat 186.581634428152 g
- Fiber 2.38730000003427 g
- Protein 11.4341841965115 g
- Saturated Fat 118.038249180836 g
- Serving Size 1 1 (1319g)
- Sodium 4520.17963081603 mg
- Sugar 817.638916304237 g
- Trans Fat 13.0194305325521 g
- Calories 4905 calories
Remove butter from fridge and microwave for 15-20 seconds, turning sticks once after 10 seconds. In a stand mixer put in both sugars, eggs, butter and vanilla. Mix on low until butter is the size of large peas. In a separate bowl add flour, salt, baking soda and baking powder and mix very well. Add dry mixture to wet mixture and mix on low until flour is almost incorporated. Add chocolate chips, nuts and coconut and blend on medium-low until barely incorporated. Transfer to a plastic container and refrigerate a few hours or overnight. Preheat oven to 350 F. Scoop out a generous tbsp. of dough and form a ball. Place on cookie sheet about 2? apart. Bake for 11-12 minutes, until cookies are just barely set. Remove from oven and leave on tray for at least 5 minutes so cookies can finish cooking. Serve immediately with a glass of ice-cold milk. Makes approx. 40 cookies
