Coconut Pecan Chocolate Chip Cookies

Sunday nights are dessert nights at my house (having a “set night” keeps the kids from asking every night!) and yesterday afternoon I realized I hadn’t made anything. I wasn’t in the mood to do anything too involved like a cake or even ice cream (it’s been one of those weeks), but I’m always up for cookies, so I set out to find something a little more substantial than an everyday chocolate chip cookie.

I found this recipe from My Baking Addiction, one of my favorite food blogs, and was very happy to realize that I had all the ingredients on hand.

In her post, Jamie explains how the creation of the cookies came from a need to clean out her pantry, something I can totally relate to! I had pecans that needed to be used up, half a bag of shredded coconut that was about to end up in the garbage, and several “odds and ends” bags of chocolate chips in the freezer.

When I make these again (it probably goes without saying that they were a hit), I’m actually going to pare down the chocolate chips and pecans just a tad, but everything else was perfect. I used 3/4 of a cup of semi-sweet chocolate chips, and 3/4 cup of milk chocolate chips. I also got about 26 cookies out of the batch.

Coconut Pecan Chocolate Chip Cookies
from My Baking Addiction

2 cups all-purpose flour
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
12 tablespoons unsalted butter, melted and cooled until warm
1 cup packed brown sugar (light or dark)
1/2 cup granulated sugar
1 large egg
1 large egg yolk, from a large egg
2 teaspoons vanilla extract
1 1/2 cups chocolate chips (semi-sweet, milk chocolate or any combination)
1 cup of chopped pecans
3/4 cup sweetened flaked coconut

~ Pre-heat oven to 325°F

~ Cover 2 large cookie sheets with parchment paper

~ Mix flour, baking powder & salt in a bowl or bag and set aside

~ Mix butter and sugars with with a mixer until blended and smooth, add egg, yolk & vanilla; mix until incorporated

~ Add dry ingredients and mix until just combined

~ Stir in chips, pecans and coconut

~ Divide into 18 equal balls, a 2″ cookie scoop works just about perfectly, (about 2.1 ounces)

~ Evenly space 9 on each cookie sheet

~ Bake for 12-18 minutes, rotating front to back and top to bottom after 8 minutes. (I did mine for 13 minutes.)

~ Cool on sheets to maintain chewy texture