The decorate-a-cookie-for-free option available to little kids at Ruggles Bakery has always made us jealous. Luckily, now we can make our own. These chewy, toffee, chocolate, coconut cookies are one of the special Dessert of the Day selections that come around from time to time. They're big enough to share - and as adults, we know how to.
The recipe, after the jump.
Ruggles' Triple Delight Jumbo Cookies Ingredients:
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½ cup all purpose flour ¼ teaspoon baking powder ¼ teaspoon salt 1 package (12-ounce) of semi-sweet chocolate chips ¼ cup butter, cut in small pieces ¾ cup packed light brown sugar 2 large eggs, beaten 1 teaspoon vanilla 1 cup coconut flakes 1 cup toffee baking bits
1. Preheat oven to 350° F. Line cookie sheets with parchment paper. 2. Combine flour, baking powder and salt in small bowl; set aside. Place one cup chocolate chips in large microwavable bowl. Microwave at high for 1 minute; stir. Microwave 30 to 60 seconds more or until chips are melted. Stir well. 3. Add butter to bowl; stir until melted. Beat in brown sugar, eggs and vanilla until well blended. Beat in flour mixture until blended. Stir in coconut, toffee bits, and remaining chocolate chips. 4. Drop 1/3 cup dough for each cookie onto prepared cookie sheets, spacing 3 inches apart. Flatten into 3.5-inch circles. Bake 15 to 17 minutes, or until edges are just firm to the touch. Cool cookies on cookie sheets for two minutes; slide parchment paper and cookies onto countertop. Cool completely.
Makes 1 dozen (5-inch) cookies.