It’s August, so why am I doing taxes?
It’s a long, boring story fraught with laziness (on my part) and stupidity (on my former tax “accountant’s” part). Seeing as I needed to get some items settled before a pocket-protector-clad IRS agent knocked on my front door, I asked around for a recommendation for a new and improved tax accountant. Based on a tip from my good friend Tiffany, I headed to Maryland with piles of documents in hand.
After three hours of discussing my tax failures and potential financial ruin, I deserved a break. Lucky for me the tax accountant tip came with a lunch tip, so I headed to the Jarrettsville Creamery with strict instructions to try the Royal Cookies.
The cookies AND the tax accountant were so good that I purchased a thank you box for Tiffany. Luck struck three times when she recreated the Royal Cookie recipe and sent it to me along with a few to taste. Make them when you have to pay attention to things you’ve been avoiding for months (or years) or just make them because they’re just as good as the original.
Queen Tiffany’s Royal Cookies
adapted from here
- 1 1/3 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons butter, melted and cooled
- 1 cup dark brown sugar
- 1/2 cup sugar
- 1 egg, plus one egg yolk
- 2 teaspoons good vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup macadamia nuts
- 1 cup shredded coconut
Preheat oven to 325 degrees.
Use your paddle attachment in your mixer (or a hand held mixer) and cream together butter and sugars until light and fluffy. Beat in eggs and vanilla. Add in dry ingredients and mix on low until incorporated. Stir in chips, nuts, and coconut by hand.
Use an ice cream scoop to scoop batter onto a cookie sheet lined with parchment or a silicone mat.
Bake for 12 to 15 minutes.
Let cool for 5 minutes then move to a cooling rack. (Enjoy at tax time or any time.)