These are some of the best cookies anywhere! They are from my blogging friend, Ellise of
And here’s the direct link to her post about the cookies.
Here’s some of what she has to say about these goodies:
I wish I could tell you that because of the thinness, these cookies are somehow less in the calorie department than the fatter version, but, alas, they are as rich and buttery as a cookie should be. They are chocolatey, with bits of bittersweet chocolate scattered throughout, in large and small. They are walnutty; toasted then chopped with pieces left big enough so the taste pops as opposed to merely serving as background music.

So I made them and this is the result:
 They didn’t last long…. 
These are chewy, gooey, crisp, and tasty. 

A peak in the oven. It’s hot in there: I was afraid the camera was going to melt!
I’ve never toasted walnuts before in a cookie recipe and what a difference it made. I also think the more brown sugar you have the gooeyer(?) and better the cookie.
But most importantly, and I can’t quite figure out why, is putting the batter in the fridge for at least an hour. All you cooks out there: why is that? What is the difference?

I’ve been making these cookies: “Chocolate Chunk Cookies” for years and here too the batter goes in the fridge and these come out perfectly every time. Here goes:

1/2 c butter, softened
1/2 c sugar
1/4 c brown sugar
1 tsp. vanilla
1 egg
1 c flour
1/2 tsp. baking soda
2 pkg. of Bakers German Sweet Chocolate, cut into chunks
1 1/3 c coconut, sweet

Beat butter, sugars, vanilla and egg until light and fluffy (with electric beater)
Mix flour w. soda and blend into butter mixture.
Stir in chocolate chunks and coconut.
Chill 1 hr.
Drop onto ungreased cookie sheet (I use parchment paper)
Bake at 350 for 12 to 15 minutes
Believe me, you will love these too! Try one of these recipes this weekend, ok?