Wednesday, August 6, 2008
chocolate chunk-pecan-coconut cookies
Whew...that's a mouthful. So are these cookies. I try to always have treats in my cookie jar and these have become one of our favorites. They have a ton of great ingredients in them, but the recipe makes a ton, so I think its worth it. Give it a try and don't be afraid to change it up a little to suit your taste buds:)
2 sticks unsalted butter, softened
1 cup sugar
1 cup packed light brown sugar
2 tsp. vanilla extract
3 large eggs
3 cups all-purpose flour
1 tsp. baking soda
pinch of sea salt
24 oz. semi or bittersweet chocolate (I use some chips and some blocks chopped into chunks and shreds. The shreds melt into the dough and make it extra gooey!!)
2 cups toasted chopped pecans
1 cup coconut
In a mixer with paddle attachment or whisk, cream the butter with the sugars until its good and fluffy. Add the vanilla and eggs and beat until smooth.
In a small bowl, stir together the flour, baking soda and salt. Add it to the mixer in small portions, beating it on low until blended in before adding more.
Add the chocolate, pecans and coconut. Stir by hand with a spoon or spatula till evenly mixed.
Chill dough in fridge 30 min or more. Preheat oven 325 degrees.
Line baking sheets with parchment paper. Scoop onto sheets and bake 18-20 minutes till browning on edges and cooked in center. Cool two minutes on pan, transfer to cooling racks to cool completely.
I get 6 dozen cookies using the Pampered Chef small scoop.
**chef's note: I toast the pecans in a skillet over med. or med low heat. Stir the nuts a little and watch closely. You can smell them when they're ready. They burn easily, too.
**If you don't use parchment paper, be sure to grease your baking sheets for this recipe.