Tropical White Chip Cookies

Name: Tropical White Chip Cookies
Ingredients: 1 cup Bread Flour; 6 Tablespoons Fine Ground Banana Chips (to The Consistency Of Graham Cracker Crumbs); 6 Tablespoons Fine Ground Unsweetened Coconut Flakes; 1/2 teaspoons Baking Soda; 1-1/2 teaspoon Cornstarch; 1/2 teaspoons Salt (omit If Using Salted Butter); 1 stick Butter, Softened To Room Temperature; 1/4 cups Plus 2 Tablespoons, Granulated Sugar; 1/4 cups Plus 2 Tablespoons, Packed Dark Brown Sugar; 1 teaspoon Vanilla Extract; 1 whole Egg, Beaten; 1/4 cups Chopped Dried Pineapple Pieces (roughly The Size Of Raisins); 1/2 cups White Chocolate Chips

13 ingredients

8 steps

Ingredients

1 cup Bread Flour
6 Tablespoons Fine Ground Banana Chips (to The Consistency Of Graham Cracker Crumbs)
6 Tablespoons Fine Ground Unsweetened Coconut Flakes
1/2 teaspoons Baking Soda
1-1/2 teaspoon Cornstarch
1/2 teaspoons Salt (omit If Using Salted Butter)
1 stick Butter, Softened To Room Temperature
1/4 cups Plus 2 Tablespoons, Granulated Sugar
1/4 cups Plus 2 Tablespoons, Packed Dark Brown Sugar
1 teaspoon Vanilla Extract
1 whole Egg, Beaten
1/4 cups Chopped Dried Pineapple Pieces (roughly The Size Of Raisins)
1/2 cups White Chocolate Chips

Directions

1

In a medium sized bowl whisk together the flour, ground banana chips, ground coconut, baking soda, cornstarch and salt. Set aside.
2

Cream the softened butter with the sugars until smooth and well combined. Stir in vanilla extract and beaten egg. Stir well until fluffy and well combined.
3

Add flour mixture into the butter mixture, stir gently to combine and fold to incorporate the flour without over-mixing. For the last few turns, add in the dried pineapple pieces and chocolate chips.
4

Put cookie dough in the freezer for a few minutes while the oven heats up to temperature. Set oven to 350 F.
5

When oven is heated to temperature, remove dough from freezer and roll golf ball-sized balls of dough. Put the balls onto parchment or foil lined baking pans, spacing balls 4-5 inches apart. Bake for 10-12 minutes, or until edges turn golden brown.
6

When done remove pans from oven and set on a rack. Cool cookies in pans for 5 minutes, then place cookies on a wire rack to finish cooling.
7

This makes roughly fourteen 3-inch cookies.
8

Recipe adapted from Nestle.com and AverieCooks.com.