Alright party people – it’s five days until the book officially launches! WHOO HOO! So as promised, I’m continuing with some book release fun. Starting with sharing these Bakery Style Chocolate Chip Cookies and a massive giveaway for a KitchenAid mixer.
I’m combining the giveaway across all platforms, so to increase your chances of winning, you can enter here on the blog, Facebook and on Instagram (check the rules on each platform because multiple entries are going to be key to increasing your chances). One winner will be chosen from across all three platforms and announced on Sept 26th.
Now with all the fun giveaway stuff out of the way, let’s talk cookies – specifically, these giant, bakery style cookies with a crisp edge and chewy center. As I mentioned, I know everyone probably has their go-to chocolate chip cookie, but these—THESE—are going to blow your taste buds out of the water.
Somewhere in that last sentence lacks a sizable amount of humility, but let’s just say, I’m super excited and pumped that I can finally share this recipe. It took me a great while and several iterations before settling on the recipe below.
A few recipe notes:
- Do you need to make them giant size? Yes, you do, the larger size allows for that chewy center and crispy edge. The smaller the cookie, the more that the chewy center shrinks.
- Should you skip toasting the pecans and coconut? Do not skip this step. I repeat, do NOT SKIP toasting the nuts or the coconut. Toasting both those ingredients gives the final cookie added dimension that cannot be achieved without the brown, science-y food reactionary stuff that toasting draws out. Sure, I can’t explain the science, but my taste buds and yours will know when it hits your tongue. Make sense?
- 1 1/2 cups plus 2 tablespoons (145 g) sweetened shredded coconut
- 2 1/4 cups (290 g) pecan halves, divided
- 2 cups (240 g) all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (225 g) unsalted butter, at room temperature
- 3/4 cup plus 2 tablespoons (160 g) lightly packed brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 teaspoons molasses
- 12 ounces (340 g) semisweet chocolate, chopped into 1/2-inch (1.3 cm) chunks
Preheat the oven to 350ºF (180ºC). Line two baking sheets with parchment paper. Spread the coc0nut on 1 sheet and the pecans on the other. Bake until lightly toasted, 5 to 7 minutes. Remove from the oven and transfer the baking sheets to a wire rack and cool completely.
Once cooled, roughly chop the coconut and set aside. For the pecans, to make the pecan flour, portion out 3/4 cup/68 g and pulse in a food processor to a fine crumb; set aside. Roughly chop the remaining1 1/2 cups/150g and set aside.
In a bowl, sift together the flour, baking soda, and salt. Whisk in the coconut and pecan flour. Set aside.
In a large bowl, using an electric mixer on medium speed beat together the butter and both sugars until the mixture is light and fluffy, 3 to 5 minutes. Beat in the egg, mixing until fully combined. Add the yolk and beat until fully combined, followed by the vanilla and molasses. Add the flour mixture all at once and beat on low speed, until the dough just comes together and the flour streaks are still visible. Using a wooden spoon, finish mixing the dough manually. Fold in the chopped chocolate reserved chopped pecans. Transfer the dough the refrigerator to chill for at least 3 hours.
When ready to bake, preheat the oven to 350ºF (180ºF). Line two baking sheets with parchment paper.
Scoop out about 3 tablespoons/85 g of dough and flatten the dough onto the parchment-lined baking sheets to form a 3-inch/7.5cm disk, 1/2 inch/1.3 cm thick. Continue to form cookies on each baking sheet, spacing the disks 1 inch/2.5cm apart.
Bake the cookies until lightly browned, 10-12 minutes. Allow to cool for 3 minutes on the baking sheets, then transfer to a wire rack to cool completely.