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Chunky Chocolate Nut Cookies

photo by:kraft
Chopped chocolate, walnuts and coconut lace these irresistible drop cookies that are sure to be a hit with the entire family.
time
prep:
20 min
total:
32 min
servings
total:
About 4 doz. or 24 servings, about 2 cookies each
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What You Need

2-1/2
cups  flour
1
tsp.  baking soda
1
tsp.  salt
1
cup  (2 sticks) margarine or butter, softened
1-1/2
cups  sugar
2
 eggs
2
tsp.  vanilla
2
pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate, coarsely chopped
1-1/2
cups  coarsely chopped PLANTERS Walnuts or Pecans
1
cup  BAKER'S ANGEL FLAKE Coconut

Make It

PREHEAT oven to 375°F. Mix flour, baking soda and salt; set aside. Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Add flour mixture; beat on low speed until well blended. Stir in chocolate, walnuts and coconut.

DROP heaping tablespoonfuls of dough, 3 inches apart, onto lightly greased baking sheets.

BAKE 10 to 12 min. or until lightly browned around edges. Let stand on baking sheet 1 min. Remove to wire racks; cool completely. Store in tightly covered container at room temperature.

Kraft Kitchens Tips

Size-Wise
With their built-in portion control, these cookies make a great treat!
How to Toast Nuts
Spread in single layer on baking sheet. Bake at 350°F for 5 to 7 min. or until lightly toasted.
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