There’s this soda shop here that sells cookies. My favorite is a chocolate chip cookie with pecans and plenty of coconut.
I’ve been going there with my co-workers, because this cookie is my obsession. It’s so fantastic.
So I set out to re-create the cookie at home. Naturally. Because that’s what I do.
My first attempt was not that great. I wanted a big, substantial cookie, so I went to a recipe I used several years ago. But it called for only 1 stick of butter and a whopping 4 cups of flour. I suspect this out-of-whack ratio is what made the cookies taste kind of bland.
Like they were all flour or something.
So I went for a second attempt. This time I changed almost nothing, except to double the butter content. This attempt was much much better. Butter makes the world go ’round. It is the flavor foundation of so many baked goods. You can’t just keep adding flour and eggs and expect your cookies to taste good.
You have to balance it out with some fat content.
I made these cookies extra large. I used a 1/4 cup measure to scoop them, and I only put 6 cookies at a time on a half sheet pan. I normally put 20 regular sized cookies on the same pan.
I sometimes like large cookies, especially when you are giving them away. It makes them feel like a generous and substantial gift. I even feel generous giving them to myself. Which is what I do frequently.
Unfortunately, they were not as amazing as the soda shop cookies. But they were pretty darn good, and I still say the recipe is a keeper.
Coconut Pecan Chocolate Chip Cookies
An extra large chocolate chip cookies with pecans and coconut.
- 1 cup butter, softened
- 1 cup sugar
- 1 1/2 cups brown sugar
- 4 eggs
- 1 teaspoon salt
- 2 teaspoon baking soda
- 4 cups flour
- 2 cups chocolate chips
- 1 cup pecans
- 2 cups shredded coconut
Cream butter, sugar, and brown sugar. Add eggs and mix well.
Add salt, baking soda, and flour. Mix just until combined.
Carefully fold in chocolate chips, pecans, and coconut, taking care not to overmix.
Wrap dough tightly in plastic wrap, and refrigerate for one hour or more. Use a 1/4-cup measure to create large cookies. Flatten slightly and place on baking sheet, leaving plenty of space between cookies. (I only put 6 cookies on a half sheet pan.)
Bake at 350F for 14-16 minutes, until edges are slightly brown. Let cool on pan for 1-2 minutes before moving to a cooling rack.