Chip 'n' Chunk Cookies

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Chip 'n' Chunk Cookies

star rating (4) rate this recipe »
Published prior to 2008

These crisp cookies are loaded with flavor: coconut, chocolate, cinnamon and pecans give them their rich taste. Leave out the coconut if the kids object, but we think young and old alike will find these delicious.

1/2 cup (1 stick, 4 ounces) unsalted butter
3/4 cup (5 1/4 ounces) granulated sugar
1 teaspoon baking soda
2 teaspoons vanilla
1/2 teaspoon salt
1 large egg
1 1/4 cups (5 1/4 ounces) King Arthur Unbleached All-Purpose Flour
3/4 cup (4 1/2 ounces) cinnamon chips
1 cup (6 ounces) chocolate chunks
1 1/2 cup (5 1/2 ounces) coarsely chopped pecans (or other nuts)
1/2 cup (1 1/2 ounces) toasted coconut*

*Toasted coconut lends the cookies a much crunchier texture, and better flavor, than plain coconut.

In a large mixing bowl, cream together the butter and sugar until they're light and fluffy. Mix in the baking soda, vanilla, salt and egg. Stir in the flour, chips, chunks, nuts, and coconut.

Shape the dough into 3/4-ounce balls (about the size of a walnut), place them on an ungreased baking sheet, leaving about 2 inches between them, and flatten slightly.

Bake the cookies in a preheated 375°F oven for 12 to 15 minutes, until they're a light, golden brown. Bake them a bit longer if you like extra-crisp cookies; a bit shorter if you prefer chewier cookies. Remove them from the oven, and cool on a wire rack. Yield: about 3 dozen cookies.


  • star rating 08/31/2014
  • Linda from New York
  • I made them without coconut and nuts because I didn't have them on hand. They are delicious - one of my new favorites!
  • star rating 11/29/2012
  • pb from Central North Carolina
  • I made these as drop cookies using a teaspoon and they worked brilliantly. I swapped the white sugar for brown as I like a browner cookie, and added some Kahlua to complement the chocolate/cinnamon flavors. I left out the coconut and nuts. Great recipe and I will definitely use it again!
  • star rating 12/16/2011
  • Shagena81 from KAF Community
  • I can't believe more people haven't tried this recipe! It's an absolute favorite in our house. I use whatever combination of chips and chunks I have on hand and I've never been disappointed! The toasted coconut just gives a nice chewy texture to the cookie that makes you want to eat even more! I even made some for my sister and she insisted on having the recipe and now it's a favorite at their house. I use these for my "take and bake" cookies. I make a double batch, freeze half of the dough in scoops on a baking sheet, then store in the freezer and have cookies whenever I want! Thanks KAF!
  • star rating 10/01/2011
  • mamma celeste from KAF Community
  • I liked the taste of chocolate, cinnamon, pecans, and coconut in one cookie. I used 1/2 butter and 1/2 margarine for shortening and didn't flatten them before baking. Otherwise, I followed the recipe as written. I might cut back on pecans by 1/3 next time, since I don't think that will change the taste. I toasted the coconut in microwave [easy!].