1/2 cup flour
1/4 cup unsalted butter, at room temperature
1/4 cup dark brown sugar
1/4 cup sugar
1/4 cup semisweet chocolate chips
1/4 cup unsweetened flaked coconut
1/4 cup toffee chips
1/8 cup cocoa nibs
1 egg, at room temperature
1 1/2 teaspoons vanilla
1/2 teaspoon salt
1/2 teaspoon baking powder
Preheat the oven to 350. Line 2 cookie sheets with parchment paper. In a medium sized bowl combine flour, salt, and baking powder. In a large bowl, cream the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly. Gradually add the dry ingredients to the sweetened butter and mix until a very thick dough forms. Fold in the chocolate chips, coconut, nibs and toffee. Distribute them evenly in the batter. Form cookies by dropping 1 teaspoon of dough on the sheet two inches apart. Flatten slightly then bake until light brown, about 12 minutes. Remove (using a flat turner or spatula) to a wire rack to cool.
One tip: The center of these cookies should look slightly soft (almost as if they were raw, but not shiny) when they are ready to be taken out of the oven. The trick is to take them out when their bottoms are just lightly brown-generally at exactly 12 minutes. They will set up as they cool.
Yield: about 1 dozen cookies
What does one do when they realize that they have a bunch of odd amounts of their favorite baking ingredients? Make cookies! This recipe unfortunately didn’t entirely take care of my odds and ends problem but does combine a wide range of ingredients into one delicious drop cookie. The ingredients might not sound like they go together but the cookie totally works. The nibs provide a nutty crunch and the toffee helps keep the cookie soft and chewy. The coconut provides a back note of flavor and the chocolate pulls it all together. Seriously tasty stuff.