Yield: 20 cookies
1 2/3 cup and 2 tbsp all purpose flour
¾ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup room temperature unsalted butter
¾ cup packed light brown sugar
1/3 cup white sugar
1 large egg
1 ½ tsp pure vanilla extract
1 cup semi-sweet chocolate chips
2/3 cup coconut (raw if possible)
¼ cup finely chopped crystallized ginger
½ cup coarsely chopped dried pineapple
2/3 cup toasted, chopped hazelnuts
1. Preheat oven to 375 degrees.
2. Sift together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream butter and both sugars. Add egg and vanilla. Mix until well-blended. Slowly add sifted dry ingredients. Add chocolate chips, coconut, ginger, pineapple, and hazelnuts.
4. Shape pieces of dough into 1-inch balls. Place on an ungreased cookie sheet with 2 inches between each ball. Bake for 8-10 minutes. Let cool before removing from cookie sheet
Submitted by Stephanie ZackSee all 2008 Cookie Bake-Off Bonanza Finalists