The second recipe of the day is adapted from Amanda Hesser’s book Cooking for Mr. Latte. It’s a big cookie, soft with crispy edges, and packed with pecans and chocolate. The original recipe is 3 x this one and uses less salt. My baking times were slightly different than Amanda’s, but that’s not a big issue. Baking times are only suggestions. It’s always best to watch the cookies.
I chilled the dough, but if you are in a hurry, you could probably skip the stint in the refrigerator.
Small Batch Chocolate Chip Pecan Coconut Cookies
1 cup all purpose flour
1/4 teaspoon plus 1/8 teaspoon baking soda
1/4 scant teaspoon salt
5 tablespoons plus 1 teaspoon unsalted butter
6 tablespoons brown sugar, packed
6 tablespoons granulated sugar
1 large egg
1/2 teaspoon vanilla
1 1/4 cups chocolate chips or 8 oz good quality chocolate, cut into small chunks
1/3 cup grated coconut
2/3 cup chopped, toasted pecans (I micro-toasted the pecans for 2 minutes)
If chilling dough, don’t preheat oven quite yet.
Stir together flour, baking soda and salt; set aside.
Cream butter and both sugars in a mixing bowl; add egg and vanilla and beat until well blended.
With a mixing spoon, stir in flour mixture, followed by chocolate, coconut and pecans.
Chill dough for about 30 minutes.
Preheat oven to 325 degrees F. Line 2 cookie sheets with parchment paper
Drop dough by generously rounded tablespoons onto two cookie sheets lined with parchment. Press the rounds into circles about ½ to ¾ inch thick.
Bake the cookies for 15 minutes or until they appear set and brown around the edges.
12 large cookies