Royale Chocolate Chip Cookies Recipes

COCONUT MACADAMIA NUT CHOCOLATE CHIP COOKIES

Steps:

• All ingredients should be at room temperature. Preheat oven to 350F and line a sheet pan with parchment (or Silpat).
• Sift together the all purpose, whole wheat and almond flours together with the baking soda, salt and cornstarch. Set aside.
• With the paddle attachment on a stand mixer, beat the butter, sugar and vanilla until smooth about 2 minutes on medium speed.
• Drop one egg into the butter mixture and mix until just incorporated. Scrape the bowl down. Drop the second egg in and mix just until incorporated. Add the flour mixture in two separate batches, pulsing the flour in and scraping the bowl down after each batch of flour is mixed in. Mix just until incorporated.
• Add the nuts, chocolate chips and shredded coconut, pulsing to incorporate first, then mixing on low speed until the ingredients are evenly distributed throughout the dough.
• Use a #20 scoop (1.75 oz ea or 3.25 TBS ea) to scoop 6 cookies per sheet pan. *For a smaller cookie, see notes below. Bake for 20 minutes in a 350F oven. Rotate sheet pan 1/2 way through baking. Remove from oven and let rest for 5 minutes on the sheet pan. Transfer cookies to a cooling rack and allow to cool completely before placing in a lidded container. Add a small slice of bread to the cookie jar to keep the cookies fresh.

ROYALE CHOCOLATE CHIP COOKIES

Steps:

• oven to 350 degrees.
• egg into a small bowl and scramble to break up the yolk, set aside.
• macadamia nuts in a small saucepan on the stove-top for a few minutes on medium-low heat, stirring often, then remove to a small bowl and set aside.
• coconut to the same heated pan and toast over medium-low heat for a few minutes stirring constantly then set aside in a separate small bowl.
• 2 sticks of butter in the microwave and soften on low power (about 3) for 30 seconds at a time until butter is soft and starting to melt a little, turning sticks over after every 30 seconds. This will take about 1 1/2 - 2 minutes.
• butter into a large bowl and using a mixer, cream until it is soft and smooth.
• brown sugar and cream until well incorporated into the butter.
• in the set-aside egg.
• vanilla and coconut extracts into the creamed mixture incorporating well.
• together flour, baking soda, salt, and corn starch in a medium bowl.
• oats in a food processor until broken up into small pieces, not into a fine flour, then stir into the sifted flour mixture.
• the flour mixture into the creamed butter a third at a time, don't over mix.
• the macadamia nuts, leaving them in big chunks.
• in the nuts, coconut, and chocolate chips.
• bowl and refrigerate for about 2 hours.
• a 1/4 cup ice cream scoop and place dough onto a baking sheet lined with parchment paper.
• dough down to flatten a little before putting into the oven.
• for 15 minutes.
• then serve.

EASY CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Cream the butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, bicarb, chocolate and ¼ tsp salt.
• Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Bake for 10-12 mins or until firm at the edges but still soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.