Cookies & Baking
Chewy Chocolate Chip Cookies
Makes 8 servings using flour, butter or margarine and chocolate chips.
Classic bite-sized chocolate chip cookies packed with semisweet chocolate, flaked coconut, and pecans.
- Serves 8
- Cuisine: American
Ingredients
- 340 g (3/4 lb) butter or margarine
- 145 g (3/4 cup) vegetable shortening or corn oil
- 330 g (1 1/2 cups) brown sugar, packed
- 400 g (2 cups) sugar
- 2 eggs
- 1 1/2 tsp baking soda
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1 1/2 tsp vanilla extract
- 500 g (4 cups) flour
- 200 g (7 oz) flaked coconut
- 340 g (12 oz) semisweet chocolate chips (1 package)
- 170 g (6 oz) pecans, broken
Method
- Combine all ingredients as listed.
- Shape into 5 cm (2 in) balls, 5 cm (2 in) apart on ungreased cookie sheets.
- Bake at 190°C (375°F) for 15 minutes.
- Transfer at once from baking sheets to paper toweling to cool. These freeze well either before or after baked.
Questions
What size and temperature for these cookies?
Shape the dough into 5 cm (2 in) balls, place them 5 cm (2 in) apart on ungreased cookie sheets, and bake at 190°C (375°F) for 15 minutes.
Can I use margarine or corn oil?
Yes. The recipe lists butter or margarine, and vegetable shortening or corn oil.
Can I freeze the dough or the cookies?
Yes. They freeze well either before or after baking.
Can I leave out the coconut or pecans?
Yes. They are mix-ins; leave them out or replace them with more chocolate chips.
Are these cookies halal?
The recipe is pork-free (it uses vegetable shortening or corn oil). It does contain alcohol through the vanilla extract, which is usually made with alcohol: use a halal-certified or alcohol-free vanilla. It is not halal-certified: check that the margarine, vegetable shortening and chocolate chips carry halal certification.
Quantities are metric first, with US amounts in brackets. Online recipes are not independently verified.