Tuesday, May 20, 2008

triple chocolate, coconut, pecan cookies

i have tested a lot of chocolate chip cookie recipes. this is my favorite. its basically an adaptation of two famous recipes, #1 levain bakery 's chocolate chip cookies that i got from the su good sweets' blog and #2 the urban myth/neiman marcus recipe, with my own additions. this particular batch is a big thank you to my graphic designer and her husband for being the best people on earth and helping me so much this year. it will ship out tomorrow am via fed ex and hopefully make them very happy. my camera really didn't want to come out of its bag after todays shoot but they looked so pretty i forced it out. notice they are very full of chocolate, mmm.

here is the recipe:

Triple chocolate, coconut, pecan cookies

These cookies are crispy on the outside, soft on the inside, and a tad underbaked in the very center. Adjust baking times if you like a more well done cookie.

8 ounces (2 sticks) unsalted butter at room temp but should still be firm
1 cup granulated sugar
1 cup brown sugar (muscavado if you can find it)
2 eggs

2 tsp good quality vanilla extract
2 1/2 cups all purpose flour

1 cup oat flour (just grind up old fashioned out in a blender to equal one cup)
3/4 teaspoon Kosher salt
1 teaspoon baking powder
1/4 to 1/2 tsp baking soda
1 cup EACH semisweet, milk, and white chocolate chips (splurge and use valhorna or scharfen berger if you can)

1 cup toasted unsalted pecans

½ to ¾ cup freshly toasted UNSWEETENED coconut

*I buy my gourmet chocolate at whole foods, they usually have valhrona by the gourmet cheeses and scharfen berger in the baking aisle. Of course any chocolate you like is fine. Whole foods is also the only place I can find unsweetened shredded coconut. Its in the dried fruit/nut section usually by the bulk bins and comes prepackaged.

Preheat oven to 375. Line cookie sheets with parchment. In a large bowl, cream the butter with beaters or electric mixer till fluffy. Add sugars and beat till light and very fluffy. Then beat in eggs one at a time, then vanilla.

In a separate bowl mix all dry ingredients and whisk to blend well. Add dry ingredients to butter/sugar/egg mixture and stir until fully incorporated. Add chocolate, pecans and coconut. Use an ice cream scoop to scoop very generous balls of dough up from bowl and place on baking sheets. I measured once and they were 4-5 ounces. Cook at 350 for 18-20 minutes till they are nicely golden brown. Judge by the color. When they are done they will still be very soft but will firm up as they cool and be perfect, trust me. Just be careful when transferring them to cooling rack. Also if using two baking sheets make sure to rotate top to bottom racks once halfway through baking.


Karen said...

THANK YOU THANK YOU dear Jen from the bottom of our bellies for these amazing cookies that we just received yesterday !!! They arrived just in time in the morning before the Arizona 11am heat was about to melt the precious chocolate! These cookies rival ANY cookies that I've ever bought anywhere ... they are full of huge chocolate chunks interspersed with coconut throughout and just the right amount of nuts - not too many - just perfect. When you eat them you can taste each individual flavor almost and the texture of them is perfect. It's amazing too that they are perfectly golden - without being 'darker' on the bottom (ie like they'd be if I tried to make cookies!! ;) LOL.

When we asked her for the recipe today we were certain it was TOP SECRET ... but we're thrilled to discover that Jen's passion in the kitchen she's generous to share with not only us ... but to the world on her new blog!!

Anyone who is lucky enough to find Jen's blog .... will discover that this girl is the sweetest and most talented person!!

Bon Appetit to everyone!

Lisa Michelle said...

Jen..those cookies look SO amazing, that I want to run home and bake them now! Here's to the big, fat, cookie lovers! We rock! :D