Small Batch Chocolate Chip Pecan Coconut Cookies
Small Batch Chocolate Chip Pecan Coconut Cookies are large, bake sale quality cookies made with loads of chocolate and pecans.
Servings 12 cookies
Cost 5
Ingredients
- 1 cup all-purpose flour (140 grams)
- ⅜ teaspoon baking soda
- ½ teaspoon salt
- 5 tablespoons plus 1 teaspoon unsalted butter (75 grams)
- 6 tablespoons brown sugar, packed (75 grams)
- 6 tablespoons granulated sugar (75 grams)
- 1 large egg
- ½ teaspoon vanilla
- 1 ¼ cups chocolate chips or 8 oz good quality chocolate cut into small chunks**
- ⅓ cup unsweetened coconut, shredded or grated
- ⅔ cup chopped roasted pecans
Instructions
- 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. Or not.
- 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 between ½ to ¾ inch thick.
- Bake the cookies for 15 to 20 minutes or until they appear set and brown around the edges.
Notes
The cookies have a lot of chocolate, so feel free to use less if you prefer. Also, sweetened flaked coconut is okay too.
