Makes 1 dozen (5-inch) cookies
|1/2||cup all-purpose flour|
|1/4||teaspoon baking powder|
|1||package (12 ounces) semisweet chocolate chips, divided|
|1/4||cup butter, cut into small pieces|
|3/4||cup packed light brown sugar|
|1-1/2||cups flaked coconut|
|1||cup toffee baking bits|
- Preheat oven to 350°F. Line cookie sheets with parchment paper.
- Combine flour, baking powder and salt in small bowl; set aside. Place 1 cup chocolate chips and butter in large microwavable bowl. Microwave on HIGH 1 minute; stir. Microwave at additional 30-second intervals until mixture is melted and smooth.
- Add brown sugar, eggs and vanilla to chocolate mixture; beat until well blended. Add flour mixture; beat until blended. Stir in coconut, toffee bits and remaining 1 cup chocolate chips.
- Drop dough by heaping 1/3 cupfuls 3 inches apart onto prepared cookie sheets. Flatten with rubber spatula into 3-1/2-inch circles. Bake 15 to 17 minutes or until edges are just firm to the touch. Cool on cookie sheets 2 minutes; slide parchment paper and cookies onto wire racks. Cool completely.
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