Coconut-Macadamia Chocolate Chip Cookies
- 1-1/4 cup Flour
- 1/4 teaspoons Baking Powder
- 1/2 teaspoons Baking Soda
- 1/2 teaspoons Salt
- 2 Tablespoons Coconut Butter
- 6 Tablespoons Macadamia Butter
- 2/3 cups Sugar
- 1/2 teaspoons Vanilla Extract
- 1 Large Egg
- 2/3 cups Semisweet Chocolate Chips
- Whisk together flour, baking powder, baking soda, and salt in a small bowl. Beat coconut butter, macadamia butter, sugar, and vanilla in a large mixer bowl at medium speed until creamy. Add egg and beat until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate chips. Chill dough in the refrigerator for 30 minutes.
- Preheat oven to 350u0b0F and line 2 baking sheets with silicone mats or parchment paper. Form 1 1/4" balls of dough and place 2 inches apart on prepared baking sheets. Bake, rotating pans halfway through, for 9 to 10 minutes, until tops are cracked and cookies are light blonde. Cool for 1 minute on baking sheets, then transfer cookies to a wire rack to cool completely. Store in an airtight container at room temperature up to 3 days.
flour, ubc, baking soda, salt, coconut butter, butter, sugar, vanilla, egg, chocolate chips
Taken from tastykitchen.com/recipes/desserts/coconut-macadamia-chocolate-chip-cookies/ (may not work)