A few people asked me for the recipe for the ChuckiesI’ve been making lately. I even made them for the Cookie Swap Party.

The recipe is from the Tate’s Bake Shop Cookbook, and with their permission, I am sharing it. If you still need a cookie to add to your Christmas cookie tray, I suggest this one. They are simple and delicious.

Chuckies

From Tate’s Bake Shop Cookbook

• 2 1/4 cups all-purpose flour
• 2 t baking soda
• 3/4 t salt
• 1 C butter
• 1 C firmly packed brown sugar
• 1 C sugar
• 2 T corn syrup
• 2 t vanilla
• 1 1/2 c bittersweet chocolate chunks
• 1 1/2 C macadamia nuts
• 2 cups coconut, lightly toasted

Summary Of Directions

• Toast the macadamia nuts for 10 mins. At 350*. Chop them.
• Stir together flour, baking soda, and salt in a large bowl.
• In a separate bowl, cream the sugars and butter. Add the corn syrup and vanilla. Mix them until they are combined. Add the eggs and mix lightly. Stir in the flour mix. Add the chocolate, nuts, and coconut.
• Spoon onto prepared cookie sheets with a tablespoon, leaving 2 inches between each cookie.
• Bake for 15 – 18 minutes at 350*.

My Test Notes

• I’ve tried lots of variations on these cookies. My favorite is with white chocolate chips instead of semisweet. I think they go well with the macadamia nuts.
• I’ve used brown rice syrup and corn syrup and the corn syrup just works better. If you use corn syrup the inside of the cookie will be like the inside of a macaroon. It’s awesome. The brown rice syrup doesn’t get the same effect.
• I’ve used white whole wheat flour, and that works great.
• I recommend toasting the coconut at the end and adding it to the batter warm.

I hope you enjoy this recipe for my new go-to cookie!