Copycat Royale Cookies
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Not long ago, a friend of mine introduced me to an incredible cookie from a café located in the building where he works. He handed me one, and from the first bite, I was hooked. The cookie was delightfully chewy, packed with chocolate chips, a hint of coconut, and the irresistible crunch of macadamia nuts. My friend raved about how much he loved these cookies and casually mentioned that he’d love to have a recipe for them to enjoy at home. Inspired by his request, I took on the challenge to create my own version of these deliciously indulgent treats—what I like to call Copycat Royale Cookies—to capture all the flavors and textures we both adored.
As I started researching, I discovered that this kind of chocolate chip cookie is widely known as a “Royale Cookie,” it has a bit of a fan following. This particular recipe either originated from or gained its fame through Nordstrom’s department store cafe.
Their take on this cookie has become a signature offering, beloved for its perfectly balanced sweetness, rich buttery flavor, and combination of chewy and crunchy textures. With such an impressive reputation, I knew recreating this cookie would be no small feat, but I was up for the challenge! This at-home version is pretty close to the original cookie I tried.
Ingredients for Copycat Royale Cookies
- BUTTER
- SUGAR
- BROWN SUGAR
- EGGS
- VANILLA EXTRACT
- BAKING SODA
- SALT
- ALL-PURPOSE FLOUR
- SEMISWEET CHOCOLATE CHIPS
- SHREDDED COCONUT
- MACADAMIA NUTS
Instructions for Copycat Royale Cookies
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure your cookies bake evenly and don’t stick. Set it aside.
Using the bowl stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium speed for about 3 minutes, or until the mixture is light and fluffy.
Mix in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. After both eggs are added, mix in the vanilla extract until well blended.
Add the dry ingredients – flour, baking soda, and salt to the wet mixture. Mix on low speed until the flour is completely incorporated and you have a smooth dough.
Gently fold in the chocolate chips, shredded coconut, and chopped macadamia nuts using a spatula or the mixer on its lowest setting.
Portion the dough into balls using a cookie scoop or two spoons. Place the balls of dough on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 12 to 15 minutes or until the cookies are golden brown around the edges. Keep a close eye to avoid overbaking!
Frequently Asked Questions
Can I substitute other nuts for macadamia nuts?
Absolutely! While macadamia nuts are classic in this recipe, you can use chopped pecans, walnuts, or even almonds. Each will add a slightly different flavor and texture.
Can I skip the coconut?
Yes, you can omit the shredded coconut if you’re not a fan or have an allergy. However, keep in mind that the coconut adds chewiness and flavor that makes these cookies unique.
How do I store these cookies?
Once the cookies have cooled completely, store them in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them for up to 3 months.
Can I make the cookie dough ahead of time?
Yes! You can make the dough and chill it in the refrigerator for up to 48 hours before baking. Chilled dough often results in cookies with a chewier texture and a more pronounced flavor. Alternatively, you can scoop the dough into balls, freeze them, and bake directly from frozen (just add a minute or two to the baking time).
What if I don’t have a stand mixer?
No problem! You can use a hand mixer or even mix by hand with a sturdy spoon. Just make sure to cream the butter and sugars thoroughly to achieve a light and fluffy texture.
What’s the secret to perfectly chewy cookies?
The combination of brown sugar, butter, and shredded coconut creates a chewy texture. Avoid overbaking, as the cookies will continue to firm up slightly as they cool.
FOR MORE RECIPES LIKE THIS, TRY:
- White Chocolate Macadamia Nut Blondies
- Macadamia Key Lime Pie
- Ranger Cookies
- Amazing Caramelita Bars
Copycat Royale Cookies
Real Mom Kitchen
Ingredients
- 1 cup butter
- ½ cup sugar
- 1 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp salt
- 2 ½ cups flour
- 2 cups semi-sweet chocolate chips
- 2 cups shredded coconut
- 1 cup Macadamia nuts
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
- In a stand mixer, cream the butter and sugars together for 3 minutes until light and fluffy. Add in the eggs, one at a time and mix for 1 minute after each addition until smooth and incorporated. Then add the vanilla and mix until combined.
- Add in the flour, baking soda, and salt. Mix until all of the flour is throughly mixed in. Fold in the chocolate chips, coconut, and Macadamia nuts.
- Shape into dough balls using a cookie scoop or 2 spoons and transfer to the prepared baking sheet. Bake at 350 degrees for 12 to 15 minutes, or until the cookies are golden brown. Makes 32 cookies.
Nutrition
Recipe is adapted from Daily 31.
