Million Dollar Cookies (Chocolate Chip Cookies)

I work at a bank where things can get slow. When this happens, which is often and I want to make the time go by a little faster, I browse food blogs and the Foodnetwork for new recipes. I love to just read the recipes and see what ingredients the authors use. Enjoying cooking and baking is something I have discovered about myself recently. When I was single, I was always grabbing food to go or eating out with friends. It was never fun to cook for one. Another reason I love to cook is because of my mom. She has always been a great cook and has been known in the land for her cooking abilities. She is an adventurous cook, who is always trying new recipes and uses no boxed ingredients (i.e. brownie mixes, cake mixes, etc.), everything is homemade. When she was a little girl she often times had to cook for herself, so she has had many years to perfect the art of cooking. I have often described the way my mom showed and shows us love is through her food she makes us and so I aspire to be half the cook my mom is!

Thad loves it when I bake. He is my best taste tester and critic. He asks me to make this recipe at least every couple of weeks and swears these are the best chocolate chip cookies he has ever had. It is a simple recipe but so good. I love this recipe because of the tecture of the cookie. It is a fluffy and dense cookie and I like to add coconut and pecans to give the cookie an even richer taste.

Million Dollar Cookies (Chocolate Chip Cookies)

¾ cup white sugar
¾ cup brown sugar
¾ cup butter (1 1/2 cubes)
1 egg
1 tsp. vanilla
2 ½ cups flour
1 tsp. baking soda
pinch of salt
6 oz. semisweet chocolate chips
6 oz. pecans
Fresh coconut to taste (I do 1/2 cup)


Cream butter with sugars, preferably with a fork. I try to have the butter at room temperature for a better consistency in the cookie. Add egg. Combine soda, salt and flour; add to sugar mixture along with vanilla. Mix in pecans and chocolate and roughly a half cup of fresh coconut to the mixture, dough will be a little dry. Press into patties ¾ inch thick, the bigger you make them the better. Bake at 375 for 12-13 minutes. Half-way through the baking time, I rotate the cookie sheet so that they are evenly brown. Don’t over cook, I feel the key to a good cookie is how it is baked, so watch them closely! (My mom likes making them on a baking stone).

These are sure to be a delight and household favorite and hard to eat just one, so dieters beware. Enjoy!