These cookies are a delightful twist on the classic chocolate chip cookie, featuring a hint of coconut and nutty goodness.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated before baking for even cooking.
In a mixing bowl, cream the butter and brown sugar together until light and fluffy.
Use room-temperature butter for easier mixing.
Add the egg and vanilla extract to the creamed mixture and beat until well combined.
Crack the egg into a separate bowl first to avoid shells in the mixture.
In another bowl, whisk together the flour and baking powder.
Sifting the dry ingredients can help prevent lumps.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the coconut, walnuts, pecans, and chocolate chips.
Gently fold to evenly distribute the mix-ins without overworking the dough.
Drop spoonfuls of dough onto a baking sheet, spacing them about 2 inches apart.
Use a cookie scoop for uniform sizes.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Rotate the baking sheet halfway through for even baking.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Cooling on the sheet helps the cookies set properly.
Serve the cookies once cooled and enjoy!
Pair with a glass of milk or your favorite beverage for a delightful treat.
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