Lunch at Oak Farm Vineyards in Lodi, California included some fabulous, coconutty chocolate chip cookies supplied by Lodi’s Airport Café. Back home, I tinkered with my own choc-chip cookie recipe and came up with something pretty close. With humble thanks to Airport Café for the inspiration, here they are.
- Butter 1 cup, softened
- Brown Sugar 1 cup, packed
- Granulated Sugar 1/2 cup
- Eggs 2 large
- Vanilla 2 tsp
- All-Purpose Flour 2-1/4 cups
- Baking Soda 1 tsp
- Semi-Sweet Chocolate Chips 150 g
- White Chocolate Chips 150 g
- Macadamia Nuts chopped, ½ cup
- Sweetened Shredded Coconut ¾-1 cup
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- Beat the butter, brown and white sugar, eggs and vanilla in a stand mixer until fluffy.
- Sift together the flour and baking soda. Add to the mixer and mix until just blended and no streaks of flour are visible. Add the chocolate chips and macadamia nuts and mix just long enough to combine.
- Drop rounded tablespoons of cookie dough onto the baking sheets, spacing 2 inches apart. Top each cookie with coconut, pressing down gently but not enough to flatten the cookie. Bake for 10 to 12 minutes, until just starting to brown. Watch toward the end of baking that the coconut doesn’t burn.
- Allow the cookies to cool on the baking sheets for 5 minutes then transfer to wire racks to finish cooling.
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