Source: Desert Candy
Chocolate Chunk Coconut Pecan (ChoCoPe) Cookies
It's like the NoLiTa of cookies (or is it TriBeCa?)! Either way, this variation on chocolate chip cookies is delicious. If coconut isn’t to your taste I imagine you could try substituting oats for the coconut. Makes 16-20 cookies.
2 1/2 cups unbleached all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp instant espresso powder
14 tablespoons (7 oz) unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
2 tsp pure vanilla extract
8 oz good quality chocolate, cut into chunks
3/4 cup flaked coconut, roughly chopped
1 cup pecans, finely chopped
1. Preheat oven to 350 F. Line a baking sheet with parchment paper. In a medium bowl, combine flour, baking soda, salt, and espresso powder.
2. In the bowl of a stand mixer (or in a large mixing bowl), cream together the butter and sugars until the mixture is smooth, fluffy, and pale in color about 5 minutes. Add the eggs one at a time and mix to encorporate, then add the vanilla extract. Gently fold the flour mixture into the batter in two additions. Fold in the chocolate, coconut, and pecans. Chill the dough in the refrigerator for at least 1/2 an hour and up to 4 days.
3. Scoop hunks of dough into fat, 2-inch balls. Place dough 2 inches apart on baking sheets. (Store any extra dough in the refrigerator while the first batch bakes) Bake cookies for 15 to 18 minutes, or until golden brown around the edges and slightly soft in the center. When done, slide the sheet of parchment paper and its cookies onto a countertop, cutting board, or cooling rack. Repeat with the remaining chilled dough.