Ingredients
2 1/2 Cups AP Flour
1 Tsp Baking Soda
1 Tsp Salt
1 Cup Brown Sugar
1 Cup Granulated Sugar
2 eggs
3/4 Cup, plus 2 tbsp. browned butter
3 Tbsp. Pure Vanilla Extract (I make my own)
2 Tsp Chocolate Extract - optional
1 Cup Toasted Sweet Shredded Coconut
1/2 Cups Toasted Pecans
1/2 Cups Toasted Almonds
1/2 Cups Milk Chocolate Chips
1/2 Cups Dark Chocolate Chips
1/2 Cups Semi-Sweet Chocolate Chips
1/2 Cups White Chocolate Chips
1/2 Cups Butterscotch Chips
3/4 Cups English Toffee Pieces
Needed Items
Mixing bowls, cookie sheets, parchment paper, timer, hand/stand mixer, spatulas, large spoon(s), measuring spoons, small ice cream scoop
Instructions
1. In a small bowl, combine flour, baking soda and salt (dry ingredients). Whisk together completely and
set aside.
2. In a large bowl (where all ingredients will be combined), cream butter and
shortening, until
completely combined. Add in both sugars and mix until well combined.
3. Next, add in eggs and extracts and mix well.
4. Add in dry ingredients. Mix on med speed until all ingredients are fully
incorporated.
5. With a large spoon, stir in nuts, chips and coconut. Refrigerate cookie dough
overnight. (Cookie dough can also be used immediately.)
6. When ready to bake, scoop cookie dough out in small ice cream scoop onto
prepared cookie sheets. Bake in warm oven, 360, for 10-12 minutes. Once done,
let cookies cool, then remove from cookie sheet and place on baking rack and
cool completely. Store in airtight container. Cookies and cookie dough can also
be frozen.
