Hawaiianchocolatechipcookies Recipes

Steps:

• Whisk flour, salt, and baking soda together in a bowl. In a separate bowl, cream the butter, white sugar, and brown sugar together until mixture is light and fluffy, 3 to 4 minutes. Add the egg, milk, and vanilla extract. Whisk liquids together in small areas around the bowl, then all together to avoid separation.
• Pour dry ingredients into the wet ingredients; stir until flour is thoroughly mixed in. Stir in the chocolate chips.
• Transfer dough to a resealable plastic bag. Refrigerate until dough is firm, at least 2 hours.
• Preheat oven to 375 degrees F (190 degrees C). Line baking sheet with parchment paper.
• Scoop out rounded tablespoons of dough and place on prepared baking sheet, leaving 4 inches of space between cookies (about 8 per sheet). Bake in preheated oven until cookies are golden brown, about 12 minutes. Slide parchment and cookies onto a cooling rack for a few minutes. Remove parchment and finish cooling the cookies on the rack.

Steps:

• Preheat oven to 350°.
• Mix butter, sugar + 1/2 cup banana. Add 1 egg and 1 tsp vanilla and mix together.
• Add the dry ingredients (I like to puree the oats so the cookies aren't so chewy) mixing slowly. Add the rest of the banana if the batter is too dry.
• Fold in as many chocolate chips (1+ cups) as you want and the optional nuts.
• Spoon about 1 tbsp of batter on a greased (or wax paper covered) baking sheet, about 1-1.5" apart.
• Bake until golden brown, about 10 minutes.

Steps:

• Mix the flour, baking powder and salt together.
• Cream shortening, sugar and extracts well.
• Beat in egg until mixture is fluffy.
• Blend in pineapple and dry ingredients.
• Drop by tsps on ungreased sheet 3" apart.
• Sprinkle with coconut.
• Bake 325F for about 20 minutes.
• Cookies are better stored for 24 hours.

Steps:

• Preheat the oven to 350 degrees F.
• Drop prepared cookie dough by tablespoons onto ungreased cookie sheets, leaving 1-inch between each cookie. Press the macadamia nuts into the dough. Bake until golden around the edges, about 8 to 10 minutes.

Steps:

• Beat butter, cream cheese and vanilla in large bowl with mixer until creamy. Add sugar; beat until light and fluffy. Gradually add flour, mixing well after each addition. Add nuts; mix well.
• Shape dough into ball; flatten into disc. Wrap tightly in plastic wrap.
• Refrigerate 2 hours or until firm.
• Roll out dough on lightly floured surface to 1/4-inch thickness. Cut into shapes using 2-inch pineapple-shaped or round cookie cutter. Place, 2 inches apart, onto baking sheets. Refrigerate 30 min.
• Heat oven to 350ºF. Bake cutouts 8 to 10 min. or until edges are lightly browned. Cool 1 min. Remove to wire racks; cool completely.
• Drizzle melted chocolate over cooled cookies.

Steps:

• Whisk half-and-half, milk, sugar, and cocoa powder in a saucepan over medium-high heat until cocoa and sugar dissolve. Remove from heat when mixture begins to steam, 5 to 10 minutes.
• Whisk vanilla extract, coconut extract, and salt into cocoa mixture. Pour into glasses and top each with whipped cream and toasted coconut.