They may not look like much, but don’t let that fool you. This chocolate chip cookie adaptation may be one of the most well-received cookies I have ever baked. They have a salty, sweet, chewy, chocolately thing going on that works quite nicely.
I have long such thought that anyone who receives a free cookie is conditioned to tell the baker it is a good cookie. If they really like you, they may also tell you it is a delicious cookie. I bake a lot, so I give away a lot of baked goods. I am used to the compliments.
These, however, received so much love that I was almost embarrassed. It’s just a chocolate chip cookie with a few unexpected bits worked in. I’m telling you, anyone can bake them.
If you are doing some last minute holiday baking this weekend, these are sure to go over well. If you are really savvy, maybe you can sweet talk someone in to baking these for you. It doesn’t matter how you get there, I suppose, just as long as do. Enjoy!
- ½ cup pecans, roughly chopped
- ½ cup all-purpose flour
- ¼ cup whole wheat flour
- ¼ cup rolled oats
- 2 tablespoons unsweetened, shredded coconut
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
- ¾ cup chocolate chunks
- Toast the pecans in a skillet over medium heat, shaking the pan frequently until the nuts are browned and fragrant. Transfer to a plate or bowl to cool (they may burn if you leave them in the hot pan, so do not ignore this step).
- In a medium bowl, whisk together the all-purpose flour, whole wheat flour, rolled oats, shredded coconut, baking soda and salt. Set aside.
- In a large bowl, cream the butter and brown sugar until light and fluffy.
- Beat in the egg and the vanilla extract.
- Add the flour mixture and mix until just incorporated.
- Fold in the chocolate chunks.
- Drop by rounded tablespoons onto parchment-lined baking sheets.
- Bake at 350 degrees F for 12-15 minutes, rotating the sheets halfway through. The cookies will have golden brown edges and look slightly undercooked in the centers when they are done. Allow to cool on the baking sheet for a few minutes before transferring to a rack to finish cooling.