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Small Batch Chocolate Chip Pecan Coconut Cookies

by on June 13, 2008 · 13 comments

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 cook times were slightly different than Amanda’s, but that’s not a big issue. Cook 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.

Chocolate Chip Cookie

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

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Published on June 13, 2008

{ 13 comments… read them below or add one }

VeggieGirl June 13, 2008 at 1:32 pm

Look at all those melty chocolate chips and pecan pieces!! Heaven.

Clumbsy Cookie June 13, 2008 at 1:49 pm

That is a gorgeous picture!

Digigirl June 13, 2008 at 1:51 pm

Yum! Those look awesome. And what a great picture you took! I’m always in search of The One True Chocolate Chip cookie recipe. You have so many on your site… do you have a favorite?

Claire June 13, 2008 at 4:01 pm

Oh that picture! It just makes me want to make these!

Anna June 13, 2008 at 4:29 pm

Digigirl, I don’t really have a favorite chocolate chip cookie recipe because I tend to jump from cookie to cookie. But when I’m in a time crunch and crave chocolate chip cookies, I find myself turning to The Wellesley Cookie Exchange “Best Ever Chocolate Chip Cookie”.

http://www.cookiemadness.net/?p=1234

They are thin and buttery and satisfy a real chocolate chip craving. However, they are pretty plain in appearance. If I want to make impressive looking cookies, I use the Jacques Torres recipe or an old recipe from Gourmet Magazine or Alton Brown’s “The Chewy”.

Here’s a link to the Gourmet magazine recipe.

http://www.epicurious.com/recipes/food/views/CHOCOLATE-CHIP-COOKIES-108703

The recipe in the photo is also very good, but I make it when I’m craving cookies with coconut.

KAnn June 13, 2008 at 11:43 pm

Anna, is it possible to post the original recipe? I simply love this combination. I need to take a look at my Wellesley Cookie Exchange and glance at the recipe you mention.

mariah June 14, 2008 at 6:16 am

Anna, would that be sweetened or unsweetned coconut that you used…..

TIA

Anna June 14, 2008 at 7:07 am

Hi Mariah,

I knew someone would ask, so I tried the cookies with both. Both were good. I preferred the unsweetened coconut, but the sweetened shredded worked well also.

KAnn, here is the ingredient list. Method is pretty much the same as above.

3 cups all-purpose flour
1 tsp baking soda
pinch sea salt (I use more — about 3/4 to 1 tsp)
2 stick unsalted butter (8 oz)
1 cup granulated sugar
1 cup packed light brown sugar
2 tsp vanilla extract
3 large eggs
24 oz. best-quality bittersweet chocolate, chopped into chunks, shreds and all
2 cups toasted pecan, chopped
1 cup grated coconut

Lily June 14, 2008 at 10:21 am

Those look great. I’ve made the full-batch Amanda Hesser cookies before, and they’re fantastic made with bittersweet chocolate chopped from a bar, as she suggests. Also, my favorite chocolate chip cookie ever is the Barefoot Contessa’s chocolate chunk cookie – if you’ve never tried it, it’s worth baking up a batch.

KAnn June 14, 2008 at 12:42 pm

Thank you so much, Anna! I will try these this week!

katherine June 16, 2008 at 10:40 am

yumm! is there a way to make these veganized with canola oil (for the butter) and applesauce (for the egg)?

Amy March 14, 2011 at 10:18 am

Hi Anna! Made these today as I wanted to use up some coconut. Yummy, but very happy I made your “small batch”, as that is still a lot of cookies! Really good, thanks!

Callista w August 3, 2012 at 2:10 pm

Omg… Just made these soo good! Love them kids do too! I didnt refridgerate I just cooked them after mixing together! Wow

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