The Best Chocolate Chip Cookies Recipe -
The Best Chocolate Chip Cookies Recipe
  • READY IN 45 mins

The Best Chocolate Chip Cookies

Recipe by  

"This is a great chocolate chip cookie with Macadamia nuts and coconut besides the chocolate chips - my family loves them!"

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
  • PREP

    30 mins
  • COOK

    10 mins

    45 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Finally, fold in the chocolate chips, coconut and macadamia nuts. Roll dough into 1 inch balls and place them 2 inches apart onto ungreased cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Enjoy! - they will be chewy. If you like them crispy, increase the cooking time to about 12 minutes. (My mom loves them burnt!)
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Reviews More Reviews

Most Helpful Positive Review
Oct 16, 2003

Absolutely DELISH !! I would put in a few more macadamias next time....if I could get them in the cookies instead of my mouth!

Most Helpful Critical Review
Jun 24, 2011

What a shame that because of one important flaw, at least for me, I feel I must rate this recipe two stars less than I’d really like to. Some reviewers remarked that the cookie spread too much, that it turned out flat and greasy. My experience was the same. One review suggests if butter rather than shortening were used, this wouldn’t be an issue. Actually, the opposite is true. While butter contributes exceptional flavor, it does have the tendency to make a cookie flatter. This is because butter has a lower melting point than shortening, as well as water, so it melts quickly and spreads the cookie as it bakes. In my case, I used half butter, half shortening, and then refrigerated the dough for a good hour to firm that butter up – but it didn’t work this time. So, I did a little investigating and quickly learned that too much fat wasn’t the problem – it was too little flour. If you like the sort of cookies sold at shopping malls, like Mrs. Fields,’ that are flatter, greasier and sort of bendable, then you’d like these. If not, and you want them drier, chewier and thicker, then add 1-1/2 c. of flour to this recipe! Yes, that’s significant! The taste of these cookies with the chocolate chips (I used milk chocolate), macadamia nuts and coconut, coupled with the buttery flavor using half butter, half shortening, gives these cookies a flavor that is just out of this world. With 1-1/2 cups more flour, or ¾ c. for the half recipe I made, this would be the perfect cookie.


27 Ratings

Nov 06, 2006

i jus followed the instructions and my cookies were really good. big hit,so many people asking for my recipe now.

May 09, 2008

These WERE great. try them with peanut M&Ms- THERE GREAT!

Dec 23, 2010

Delicious! I used butter instead of shortening and they were great.

May 10, 2010

My cookies spread too much and were kind of flat - - I didn't add enough flour perhaps - but it is a delicious cookie. I made some of them with white chocolate chunks instead, and my husband and I agreed that the taste of the macadamias came through better. We thought the chocolate chips overpowered the subtle flavors.

Jan 07, 2010

For this recipe, I followed exactly except I didn't have any butter or shortening, so I used Real Mayonaise. It came out DELICIOUS AND MOIST!! YUM!

Apr 10, 2006

These went over great with the soccer team and the coach!


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  • Calories
  • 239 kcal
  • 12%
  • Carbohydrates
  • 27.6 g
  • 9%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 14.1 g
  • 22%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 114 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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