Chocolate Chunk Cookies

  From Karen Sharp of Bingham Farms.

  Tester’s note: Looks and tastes like a gourmet-priced cookie. Loaded with chocolate, nuts and coconut in every bite. This will be a favorite at any cookie exchange.

  

  1/2 cup (1 stick) butter or margarine, softened

  1/2 cup granulated sugar

  1/4 cup packed brown sugar

  1 egg

  1 teaspoon vanilla

  1 cup all-purpose flour

  1/2 teaspoon baking soda

  1/2 teaspoon salt

  2 (4-ounce) packages Baker’s German’s sweet chocolate, cut into chunks

  3/4 cup chopped nuts

  1 1/2 cups sweetened flaked coconut

  

  Beat butter, sugars, egg and vanilla until light and fluffy. Mix flour with baking soda and salt; blend into butter mixture. Stir in chocolate chunks, nuts and coconut. Chill 1 hour. Preheat oven to 350 degrees. Drop dough 2 inches apart from heaping tablespoon onto ungreased baking sheets. (Dough will spread during baking.) Bake for 12 to 13 minutes. Watch carefully to avoid overbaking on bottoms. Let cool 2 minutes; remove from sheets and let cool completely on wire rack. Yield: 24 cookies.

  Per serving: 172 calories; 11 g fat (6 g saturated fat; 58 percent calories from fat); 19 g carbohydrates; 20 mg cholesterol; 121 mg sodium; 2 g protein; 1 g fiber.