Jumbo Coconut Chocolate Chip Cookies Recipes

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.

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.

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 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.

JUMBO CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375.
• Beat butter, sugar, and brown sugar at medium speed, until creamy.
• Add eggs and vanilla. Beat at medium until well mixed.
• Reduce speed to low. Stir flour, baking soda, and baking powder together and add gradually to butter mixture, until well mixed.
• Stir in chocolate chips.
• Drop dough by 1/4 cupfuls, 2 inches apart, onto ungreased cookie sheet.
• Bake for 10-14 minutes.
• Let stand for 1-2 minutes before removing from cookie sheets.

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.

CHOCOLATE CHIP-COCONUT COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper or nonstick baking mats
• Beat sugar and coconut oil together until light and fluffy. Mix in egg and vanilla.
• Whisk flour, baking powder, and salt together in a medium bowl. Mix into the oil and sugar mixture. Stir in chocolate chips and coconut flakes.
• Drop cookie dough by the tablespoon onto the prepared baking sheets, leaving about 1 1/2 inches between each cookie.
• Bake in the preheated oven until the cookies have turned slightly brown and are set, 12 to 15 minutes.

JUMBO CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, cream shortening, butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine flour, baking soda and salt; add to creamed mixture and mix well. Fold in chocolate chips and pecans. Chill for at least 1 hour., Preheat oven to 375°. Drop dough by 1/4 cupfuls 2 in. apart onto greased baking sheets. Bake 13-15 minutes or until golden brown. Cool 5 minutes before removing to wire racks.

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.