Chunky should be the middle name of these Royale Chocolate Chip Cookies. The toasted macadamia nuts, coconut flakes, and semi-sweet chocolate chips make it a royal treat to devour.
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The Royale Treatment
On a trip back home to Kaplan, LA, I stopped in at Larry's Super Foods, Home of Cajun Meats. This is a must-see and eat place. Larry's meats are Cajun specialties, and the deli has a great-tasting crab salad. Here is where I discovered their Royale cookie.
And, oh, my goodness! The surprise of chunky macadamia nuts that are soft to chomp down on and the hint of coconut with semi-sweet chocolate morsels suddenly made this my favorite cookie of all!
They take the classic Tollhouse cookie up 10 plus notches!
It seems that Nordstrom has a similar cookie sold in their cafe that everyone is trying to copy, including me, and Larry's Super Foods, the home of Cajun Meats.
The Essential Ingredients
These ingredients are what make Royales a batch of incredible cookies. Now, don't be intimidated by the oat flour. It's simply rolled oats processed with a few pulses in a way that doesn't break them up, but just enough to soften their rough texture.
- whole egg - to bind the cookie together so it doesn't spread out when baked.
- macadamia nuts - this rich, buttery-flavored nut has a smooth texture, toasted for more flavor
- coconut flakes - the shredded coconut adds texture and taste
- salted butter - there's real butter flavor in these royale cookies
- dark brown sugar - we're using only dark brown sugar instead of white cane sugar for a boost of tasty molasses
- vanilla extract - to complement the flavors of these royal cookies
- coconut extract - to add more coconut flavor
- all-purpose flour - makes the body of the cookie
- baking soda -an active leavening ingredient to cause the cookies to rise
- salt -accentuates the other ingredients
- corn starch - thickens and helps make a soft, chewy cookie
- rolled oats - adding ground oatmeal to a cookie recipe is healthful and adds a nutty taste and texture
- semi-sweet chocolate chips - not too sweet and oh-so chocolatey
See the recipe card below for specific ingredient amounts and their nutrition facts.
Instructions
It's important to toast the macadamia nuts and coconut to bring out their best flavors. Be sure to pack the brown sugar into the measuring cup for an accurate measurement.
- Preheat oven to 350°F.
- Crack the egg into a small bowl and scramble to break up the yolk; set aside.
- Toast the macadamia nuts in a small saucepan over medium-low heat on the stovetop for a few minutes, stirring often. Then, remove them to a small bowl and set aside.
- Add the coconut to the same heated pan and toast over medium-low heat for a few minutes, stirring constantly. Then, set it aside in a separate small bowl.
- Place 2 sticks of butter in the microwave and soften on low power (around power level 3) for 30 seconds at a time, turning the sticks over after every 30 seconds, until the butter is soft and starting to melt slightly. This will take approximately 1.5 to 2 minutes.
- Place butter into a large bowl and, using a mixer, cream until it is soft and smooth.
- Add brown sugar and cream until well incorporated into the butter.
- Mix in the set-aside egg.
- Add vanilla and coconut extracts into the creamed mixture, incorporating well.
- Sift together flour, baking soda, salt, and corn starch in a medium bowl.
- Process the oats in a food processor until they are broken up into small pieces, not into a fine flour, then stir them into the sifted flour mixture.
- Mix the dry ingredients into the wet mixture on low speed, adding a third at a time, and be careful not to overmix.
- Rough chop the macadamia nuts, leaving them in big chunks.
- Stir in the nuts, coconut, and chocolate chips.
- Cover the bowl of the cookie dough with plastic wrap and refrigerate for about 2 hours.
- Use a ¼ cup cookie scoop and place dough onto a baking sheet lined with parchment paper.
- Press the dough down to flatten the balls of dough slightly before placing them in the oven.
- Bake for 15 minutes or until golden brown.
- Let cool, then serve.
Hint: Don't be intimidated by the oat flour. It's simply rolled oats processed with a few pulses in a food processor, just to break them up for a smoother texture. The oats add an extra nutty flavor.
Top Tips
Just a few more tips to the perfect Royale Chocolate Chip Cookies!
- Before measuring ¼ cup of the dough into an ice cream scoop, you'll need to refrigerate the dough for a few hours. Of course, there is no law if you choose to bake them right away. I can't blame you for that!
- Refrigerating the dough allows the ingredients to come together, resulting in a plumper cookie with a better bite.
- Oh, and don't forget to add the coconut extract with the vanilla. It provides just enough coconut flavor without overpowering the other ingredients.
FAQ
A royal treat of a cookie chocked-full of toasted macadamia nuts, toasted coconut flakes, and semi-sweet chocolate chips in these Royale Chocolate Chip Cookies.
Along with chocolate chips, coconut, and macadamia nuts, these Royale cookies are made with all-purpose white wheat flour and rolled oats. The oats are processed in a food processor into small pieces, adding a nutty taste.
The cookie dough does best when chilled in the refrigerator before baking, resulting in a plumper cookie.
Related
Looking for more recipes like these Royale cookies?
Pairing
These cookies pair well with the following recipes.
Royale Chocolate Chip Cookies
A royal treat of a cookie chocked-full of toasted macadamia nuts, toasted coconut flakes, and semi-sweet chocolate chips. Follow the instructions to a perfect cookie!
- Total Time: 2 hours and 35 minutes
- Yield: 16 cookies 1x
Ingredients
- 1 egg
- 1 cup macadamia nuts
- 1 cup unsweetened coconut flakes
- 1 cup salted butter
- 1 cup dark brown sugar
- 1 tablespoon vanilla extract
- ½ teaspoon coconut extract
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons corn starch
- 1 ¼ cups rolled oats
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F.
- Crack the egg into a small bowl and scramble to break up the yolk; set aside.
- Toast the macadamia nuts in a small saucepan over medium-low heat on the stovetop for a few minutes, stirring often. Then, remove them to a small bowl and set aside.
- Add the coconut to the same heated pan and toast over medium-low heat for a few minutes, stirring constantly. Then, set it aside in a separate small bowl.
- Place 2 sticks of butter in the microwave and soften on low power (around power level 3) for 30 seconds at a time, turning the sticks over after every 30 seconds, until the butter is soft and starting to melt slightly. This will take approximately 1.5 to 2 minutes.
- Place butter into a large bowl and, using a mixer, cream until it is soft and smooth.
- Add brown sugar and cream until well incorporated into the butter.
- Mix in the set-aside egg.
- Add vanilla and coconut extracts into the creamed mixture, incorporating well.
- Sift together flour, baking soda, salt, and corn starch in a medium bowl.
- Process the oats in a food processor until they are broken up into small pieces, not into a fine flour, then stir them into the sifted flour mixture.
- Mix the dry ingredients into the wet mixture on low speed, adding a third at a time, and be careful not to overmix.
- Rough chop the macadamia nuts, leaving them in big chunks.
- Stir in the nuts, coconut, and chocolate chips.
- Cover the bowl of the cookie dough with plastic wrap and refrigerate for about 2 hours.
- Use a ¼ cup cookie scoop and place dough onto a baking sheet lined with parchment paper.
- Press the dough down to flatten the balls of dough slightly before placing them in the oven.
- Bake for 15 minutes or until golden brown.
- Let cool, then serve.
Notes
- You can skip refrigeration, but it does help the dough come together for the best cookie.
- Dough may be stored in the freezer, defrost in the refrigerator before baking.
- Decrease cooking time if making smaller-sized cookies.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Sweets, desserts
- Method: Baking
- Cuisine: American
You've just gotta try these cookies! Let me know if you have any other helpful hints for the perfect cookie.
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“Being engaged is a way of doing life, a way of living and loving. It's about going to extremes and expressing the bright hope that life offers us, a hope that makes us brave and expels darkness with light. That's what I want my life to be all about - full of abandon, whimsy, and in love.”
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Kimi San Bhopal says
Looks great and yummy too
Louisiana Woman says
Thank you!