It has been way too long since I made what are essentially chocolate chip cookies with coconut.  With all the markets closed on Easter and a hankering for a bunch of homemade cookies I turned to Joanne Chang’s Flour cookbook (my other go to recently has been Alice Medrich‘s Chewy Gooey Crispy Crunchy cookbook).  Her recipes (like Medrich’s) are so easy you have to try them!

The past few weeks have had me out-of-sorts with a rather large (for me life altering) project I’ll be sharing with you all dear readers in a week (if all goes well).  When these things happen I like to bake anything…the process just makes me feel more at ease. There is something very nurturing in baking, as with cooking, whether for one’s self or others. Do you find that?  Walking and going to the cinema are the only other things that calm me down so to speak. It’s like I’m giving myself mentally and physically to the task at hand…focusing on what is in front of me. Lists are useful, and sometimes calming, but not nearly as fun…and in this case no where near as delicious.

Chunky Lola Cookies from Joanne Chang’s Flour cookbook

Ingredients:
1/2 cup  plus 3 Tbsp (1 3/8 sticks/156 grams) unsalted butter, at room temperature
2/3 cup (14o grams) granulated sugar
2/3 cup (150 grams) packed light brown sugar
2 eggs (at room temperature)
1 tsp vanilla extract
1 1/4 cups (175 grams) unbleached all-purpose flour (King Arthur Flour recommended)
2/3 cup (70 grams) old-fashioned rolled oats (not instant or quick cooking)
1 tsp baking soda
1/2 tsp kosher salt
9 ounces (255 grams) bittersweet chocolate (62 to 70 % cacao), chopped into 1/2-inch pieces  (if you can afford it, my personal preference is always Scharffen Berger)
1 1/4 cups (125 grams) pecan halves, toasted and chopped
1 cup (120 grams) sweetened shredded coconut

Using a stand mixer fitted with the paddle attachment (or a handheld mixer or a wooden spoon), cream together the butter, granulated sugar, and brown sugar on medium speed for about 5 minutes, or until the mixture is light and fluffy. (This step will take about 10 minutes if using a handheld mixer or a spoon.) Stop the mixer a few times and use a rubber spatula to scrape the sides and bottom of the bowl and the paddle to release any clinging butter or sugar. Beat in the eggs and vanilla on medium speed for 2 to 3 minutes, or until thoroughly combined. Scrape the bowl and the paddle again to make sure the eggs are thoroughly incorporated.

In a medium bowl, stir together the flour, oats, baking soda, and salt. Add the chocolate, pecans, and coconut and toss to combine. On low speed (or with the wooden spoon), slowly add the flour mixture to the butter-sugar mixture and then mix just until the flour mixture is totally incorporated and the dough is evenly mixed.

For the best results, scrape the dough into an airtight container and let it rest in the refrigerator overnight (or for at least 3 to 4 hours) before baking. When ready to bake, position a rack in the center of the oven, and heat the oven to 350 degrees F.

Drop the dough in 1/4-cup balls onto a baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the palm of your hand.

Bake for 20 to 22 minutes, or until the cookies are golden brown on the edges and slightly soft in the center. (**I only baked mine for 15-18 minutes, so I recommend checking on them after 10 minutes and again at 15 minutes.) Let the cookies cool on the baking sheet on a wire rack for 15 to 20 minutes, or until they are cool enough to remove with a spatula. Then transfer the cookies to the wire rack to cool completely, or enjoy them warm.

The cookies can be stored in an airtight container at room temperature for up to 2 days. The unbaked dough may be stored in an airtight container in the refrigerator for up to 1 week.

Yield: Recipe states makes about 18 cookies, I got 26.

Share on Facebook