When I lived in Boston, one of my favorite bakeries was Joanne Chang’s bakery Flour. While it is hard to pick my favorite out of all of her creations, her Chunky Lola Cookies are absolutely incredible. I am normally very partial to chocolate chip cookies, but I am really glad that I chose to branch out and try this one. The combination of huge chunks of chocolate with coconut and pecans is so perfect that I couldn’t believe I hadn’t thought of it. I was even more excited when I discovered I could make these at home! The recipe is in the Flour cookbook and the cookies I made at home tasted exactly like the one I had in the actual bakery.
Chunky Lola Cookies
1/2 cup plus 3 Tbsp. unsalted butter at room temperature
2/3 cup granulated sugar
2/3 cup packed light brown sugar
2 large eggs
1 tsp. vanilla extract
1 1/4 cups unbleached all-purpose flour
2/3 cup old-fashioned rolled oats
1 tsp. baking soda
1/2 tsp. kosher salt
9 ounces bittersweet chocolate, chopped into 1/2 inch pieces
1 1/4 cups pecan halves, toasted and chopped
1 cup sweetened shredded coconut
Using a stand mixer with a paddle attachment, cream butter and sugars on medium speed for about 5 minutes, or until light and fluffy. Beat in the eggs and vanilla on medium speed for 2 to 3 minutes, or until combined.
In a medium bowl, combine flour, oats, baking soda and salt. Add the chocolate, pecans and coconut and toss to combine. On low speed, slowly add the flour mixture to the butter-sugar mixture and then mix just until incorporated.
Put the dough into an airtight container and let it rest in the refrigerator for at least 3-4 hours, or overnight. When ready to bake, preheat the oven to 350 degrees F.
Drop the dough in 1/4 cup balls onto a baking sheet and flatten each slightly with the palm of your hand.
Bake 20-22 minutes, or until cookies are golden brown on the edges and slightly soft in the center. (*I made smaller cookies and only baked them 9-10 minutes, so adjust your cooking time based on what size you want.) Let the cookies cool on the baking sheet until they are cool enough to move with a spatula. Then transfer the cookies to a wire rack to cool completely.
Yield: recipe makes about 18 cookies, or more if you make them smaller