A few weeks ago, I was flipping through a new cookbook that I received for Christmas and I found a recipe for chocolate chip cookies that struck my fancy. I’ve always wanted to deck out basic chocolate chip cookies by throwing in ‘the whole kitchen sink,’ as they say. I’ve never gotten around to actually doing it until now though. Seems impossible, but it’s true. These are no ordinary chocolate chip cookies. They are majorly spruced up and are much more sumptuous than your average, generic chocolate chip cookie. Not to knock traditional chocolate chip cookies because, c’mon, they’re a classic. Well, I didn’t follow the cookbook recipe exactly because, frankly, I’m incapable of doing that. I can’t help myself from putting some kind of twist or turn on any recipe, basically. Naturally, it happened here too. My version is inspired by this recipe.
Me and these cookies went through quite an ordeal to get to the stage of completion. There weren’t any baking failures. Nope, this recipe is tried and true. Thankfully, a kitchen failure in the form of something unappetizing and inedible was not the problem. Instead, my oven up and died. It just plain died. Mind you, it’s not yet 3 years old. I consider that practically new! I pushed the button to select the temperature, and the entire control panel pushed out the back of the oven and sparked little balls of flame. It was very unfortunate and a little scary. Now the oven is unplugged sitting in the middle of the kitchen while me and S.O. figure out the problem and how to fix it. As of this moment, we have done zero, absolutely nothing, to forward the progress of repairing or replacing our dead oven! Our week has been crazy in many other ways too, so the oven situation is actually not as pressing as you might think. Anyway, one might wonder, how did these little guys end up in their delicious and delectable finished state? I employed my mother’s method of cookie baking. Yes, truly. I baked 12+ batches of cookies in my toaster oven and it took the better part of the day. Like, over 5 hours! Such was my dedication to bringing you this heavenly recipe!
I hope you enjoy these little gems. They’re chock full of rich and creamy dark chocolate, oodles of coconut and pecan pieces, and buttery, brown sugary goodness. They have not lasted very long in my house!
Coconut Pecan Dark Chocolate Chip Cookies:
1 c. butter, softened
3/4 c. sugar
3/4 c. packed brown sugar
2 tsp. vanilla extract
1 tsp. hazelnut extract
2 c. flour
1 tsp. baking soda
1 tsp. salt
2 c. flaked coconut
1 – 12oz. package dark chocolate chips
1 1/2 c. chopped pecans
In a large mixing bowl, cream butter and sugars until light and fluffy. Beat in eggs and extracts. Combine the flour, baking soda, and salt. Gradually add to creamed mixture and blend well. Stir in the coconut, chocolate chips, and pecans. Drop by rounded teaspoonfuls about 2 inches apart onto ungreased baking sheets. Bake at 375 degrees for 9-11 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks.
Yield: About 56 small cookies.