Coconut, almond, & walnut chocolate chip cookies

Lately I have been obsessing over this cookie from Levain Bakery. If you have never visited a Levain, the cookies are the size of your fist and loaded with goodies like nuts and chocolate chips. They are absolutely perfect.

I decided to make my own batch of loaded cookies. I slightly changed the flavor profile by using almond extract instead of vanilla, and I added in walnuts AND coconut flakes. More goodies, the better. I didn’t make the cookies giant-sized (though they are big), but you easily could by doubling the scoop size and slightly increasing the baking time. These cookies are chewy/slightly gooey in the center, so if you prefer more of a crispy cookie feel free to bake them an extra 2-3 minutes. Enjoy!



1.5 cups of flour

1 tsp. of baking soda

1/2 tsp. of salt

1/2 cup of light brown sugar

6 Tbsp. of white sugar

1 stick of softened butter

1 egg

1 tsp. of almond extract

3/4 cup of chocolate chips

1/4 cup of sweetened flaked coconut

2/3 cup of chopped walnuts



  1. Preheat the oven to 375 degrees F. Line two large cookie sheets with tinfoil.
  2. In a large bowl, combine the butter, egg, and almond extract until blended.
  3. In a medium bowl, stir together all of the dry ingredients, except the chocolate chips, walnuts, or coconut.
  4. Add the dry ingredients to the wet ingredients. Then layer in the chips, flakes, and nuts.
  5. Mix until a firm dough forms.
  6. Scoop out cookie dough by the tablespoon onto the cookie sheets. Bake for approx. 12-14 minutes on the top rack.
  7. Allow cookies to cool completely before eating. Warning: these are highly addictive.



<3 LB

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female. food enthusiast. physics teacher. wife. gym rat.

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