These are an awesome example of Chocolate Chip Cookies,...so say's my 6 year old, and he should know he's eaten enough to be an expert.

Karen
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

    Advertisement
  • Sift together the flour, baking soda and salt, set aside. In a medium bowl, cream the shortening with the brown sugar and white sugar. Stir in the eggs, coconut extract and milk. Then mix in the sifted dry ingredients. Finally, stir in the chocolate chips.

  • Drop cookie dough from a spoon in golf ball sized portions onto an unprepared cookie sheet. Bake for 9 to 11 minutes in the preheated oven. Cookies should be slightly brown at the edges. Allow cookies to cool for a couple of minutes on the baking sheets before removing to cool completely on wire racks.

Nutrition Facts

238 calories; 11.1 g total fat; 16 mg cholesterol; 112 mg sodium. 35.3 g carbohydrates; 2.7 g protein; Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/05/2010
This is an excellent cookie. I used some Ghiradelli Semi-Sweet Chocolate Chips in the recipe and I used LorAnn's Coconut Oil in place of coconut extract. The oil is more concentrated than extract so I just had to adjust accordingly. The chocolate chips and coconut make a great combination. The cookies baked really nice as well. Update I froze the remaining dough into ready to bake balls and they bake with less cracks on the top. I also added some M&M's pressed into thr tops of the frozen dough before baking and it is was great combination with the chocolate coconut and cookie. Read More
(9)

Most helpful critical review

Rating: 3 stars
07/21/2011
I did not have coconut extract so I added vanilla instead. I did use Almond Joy chocolate pieces to make up for the lack of coconut extract though. These cookies were ok. I had to add more flour after the first batch backed up flat and greasy as well as turning the oven temp down to 350. Not a chewy middle cookie. I love trying new recipes so I thank you for sharing. Read More
(3)
11 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/05/2010
This is an excellent cookie. I used some Ghiradelli Semi-Sweet Chocolate Chips in the recipe and I used LorAnn's Coconut Oil in place of coconut extract. The oil is more concentrated than extract so I just had to adjust accordingly. The chocolate chips and coconut make a great combination. The cookies baked really nice as well. Update I froze the remaining dough into ready to bake balls and they bake with less cracks on the top. I also added some M&M's pressed into thr tops of the frozen dough before baking and it is was great combination with the chocolate coconut and cookie. Read More
(9)
Rating: 5 stars
12/05/2010
This is an excellent cookie. I used some Ghiradelli Semi-Sweet Chocolate Chips in the recipe and I used LorAnn's Coconut Oil in place of coconut extract. The oil is more concentrated than extract so I just had to adjust accordingly. The chocolate chips and coconut make a great combination. The cookies baked really nice as well. Update I froze the remaining dough into ready to bake balls and they bake with less cracks on the top. I also added some M&M's pressed into thr tops of the frozen dough before baking and it is was great combination with the chocolate coconut and cookie. Read More
(9)
Rating: 5 stars
04/02/2008
I already have a really great chocolate chip cookie recipe but cause of the amount of butter you can only really eat a couple at a time. So I needed a good recipe that only required 1/2 cup of butter without the rest of the ingredients being cut by half either. This one fit the bill! I used margarine instead of shortening and I was a bit worried cause the batter tasted floury but they turned out really good! I think I'll be keeping this recipe. I also used vanilla instead of the coconut extract. Actually I find that these cookies taste exactly like the ones I used to make as a kid but the recipe book has been lost for a few years so I really will be keeping this recipe! Read More
(6)
Advertisement
Rating: 5 stars
03/29/2004
These were awesome!!! My sons loved them so much I found myself making cookies all weekend...Thanks for the recipe! Read More
(4)
Rating: 4 stars
07/21/2004
SWEET! No seriously. Although these cookies were very good they were extremely sweet. We would definitely reccomend that you have a nice tall glass of ice-cold milk handy to help tone down the burning sweetness. We would also suggest that if you don't like to sway too far from the traditional chocolate chip cookie recipe you substitute the coconut extract in this recipe for the usual vanilla. The coconut really does change the flavour of the cookie. Mmmm mmm! Read More
(3)
Rating: 3 stars
07/20/2011
I did not have coconut extract so I added vanilla instead. I did use Almond Joy chocolate pieces to make up for the lack of coconut extract though. These cookies were ok. I had to add more flour after the first batch backed up flat and greasy as well as turning the oven temp down to 350. Not a chewy middle cookie. I love trying new recipes so I thank you for sharing. Read More
(3)
Advertisement
Rating: 4 stars
09/17/2007
mmmmm they were good I substituted one cup of the chocolate chips for chopped walnut and they very enjoyable Read More
(3)
Rating: 5 stars
07/25/2011
I made one change and that was to use vanilla extract instead of coconut. We don't have coconut extract and I just don't like coconut in general. I also used a rounded tablespoon to scoop out the mixture onto the tray and got 48 small-ish cookies out of it. I also cooked them for exactly 10 minutes took them out and left them on the tray for a minute or two to cool down before transferring over to a rack. A guest claimed that they're SO MUCH BETTER than the recipe on the back of the Nestle Tollhouse package and wants the recipe. My sweet-toothed husband is now a big fan of them and wants me to keep using this recipe...so I will. The chocolate chips in the middle were really gooey. Good stuff.:-) Read More
(1)
Rating: 5 stars
07/12/2011
Wow! The coconut extract compliment these cookies fantastically! The only thing I changed was to substitute margarine for the shortening. The cookies bake up plump and chewy. Perfect and YUMMY! Read More
Rating: 5 stars
05/12/2012
I used vanilla instead of coconut extract and coconut milk instead of regular milk. So yummy! Read More