Recipe by ratherbeswimmin'
No need to toast the pecans ahead of time; they will toast right in the cookies as they bake.
Top Review by Meryl
I was very disappointed with these cookies. The flavor was decent, but I hated the texture, which was cakey. I wish there had been some sort of description posted in the first place, so I wouldn't have wasted my time and energy on these. I stored the cookies overnight in an airtight container to see if the texture would improve. Well, not only was the texture as cakey as ever, but they lost most of their flavor. Unfortunately, I had to throw them all out.
- 1 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3 ounces unsweetened chocolate, chopped
- 6 tablespoons cool unsalted butter, cut into small pieces
- 1 cup sugar, plus
- 2 tablespoons sugar
- 3 large eggs, at room temperature
- 1 1⁄2 teaspoons vanilla
- 1 cup sweetened flaked coconut
- 3⁄4 cup chopped pecan pieces
Directions See How It's Made
- Position racks in the top and bottom thirds of the oven; preheat oven to 375°.
- Line two large baking sheets with parchment paper; set aside.
- In a bowl, whisk the flour, baking soda, and salt until combined; set aside.
- Place the chopped chocolate in the top half of a double boiler set over about 1 inch of simmering water; stir until half the chocolate has melted, then remove the double boilers top half from the heat and continue stirring until all the chocolate has melted; cool for 5 minutes.
- Meanwhile, soften the butter in a large bowl, using an electric mixer at medium speed, about 1 minute.
- Add in the sugar; continue beating until light and fluffy but still somewhat grainy, about 1 more minute.
- Beat in the eggs one at a time, making sure each is thoroughly incorporated before adding the next.
- Beat in the vanilla extract, then the cooled, melted chocolate until it looks smooth.
- Turn off the beaters; add in the prepared flour mixture, then beat at a very low speed until a soft, pliable dough forms; let mixer beat in the coconut and pecans at a very low speed, just until distributed.
- Drop by rounded tablespoonfuls onto the prepared baking sheets, spacing cookies about 2 inches apart.
- Bake for 7 minutes, then reverse the sheets top to bottom and back to front.
- Continue baking for about 6 more minutes, or until the cookies are bumpy, rounded, and still a little soft to the touch.
- Cool on the baking sheet for 2 minutes, then transfer to wire racks to cool completely.