Tuesday, October 28, 2014
Chocolate Chip, Coconut, Candied Pecan Cookie
Sometimes a girl gets home from a particularly trying day of work, finds a pipe spraying water all over her laundry room, and some cracks in her ceiling that may be the foundation of her house settling. Darn and other choice words we will keep off this PG blog are uttered. On these kinds of days, when the odds seem stacked against us, we need cookies. Cookies are the simplest solution to many of life's large challenges. I really believe this.
Baking and running are my self prescriptions for quieting an ornery day. Most often the simple act of stirring or putting one foot in front of the other allows me to take a big breath and strategize solutions to the stressors in my life. Also, no matter how stressed warm cookies bring a little happiness to this world. As does wine. The two in tandem are pretty wonderful.
So if you need a cookie, I highly recommend these. It's a chocolate chip cookie on steroids. Each bite has a different textural intrigue. Yes, you heard that right, intrigue in the form of a cookie. How exciting. I used candy coated pecans, which was a big win but regular pecans will make you happy too. I'm a girl who doesn't even like nuts in her cookie but the coconut, pecan, chocolate combo is really spectacular. Refrigerate your dough for at least one hour. I know nobody in their right mind wants to make cookie dough and wait to bake it, but refrigerating the dough improves the flavor and makes your cookies stand up when baked. No flat cookies for us. We are all about dense, chewy cookies. The kind that make you think, "what a nice day."
Chocolate chip, coconut, and candied pecan cookies
Makes between 14-18 cookies, adapted from Flour by Joanne Chang
11 tablespoons butter at room temperature
1/2 cup granulated sugar
3/4 cup brown sugar
1 egg + 1 egg yolk
1 teaspoon vanilla extract
1 1/4 all-purpose flour
2/3 cups rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
1 cup bittersweet or semi-sweet chocolate chips
1 cup candied pecans (can be found in the bulk aisle of many stores) or salted pecans, chopped
1 cup sweetened shredded coconut
In a stand mixer fitted with a paddle attachment or using a handheld electric mixer, cream together butter and sugar in a large bowl until light and fluffy (around 3-4 minutes). Beat in the egg, yolk, and vanilla extract until combined.
In another medium bowl, whisk together flour, oats, baking soda, and salt. Add the chocolate, pecans, and coconut and toss to combine. On low speed, add flour mixture to the wet ingredients until combined.
Put dough in a airtight container for at least 1 hour and up to 24 hours. Trust me refrigerating your dough here will lead to cookie greatness.
Preheat oven to 350 degrees. Line two baking sheets with parchment or grease the sheets with nonstick spray or butter. Place about 2 tablespoons of dough on the baking sheets. Bake for 18-20 minutes, until edges turn golden brown.