Recipe courtesy of Joanne Chang

Chunky Lola Cookies

  • Level: Easy
  • Total: 4 hr 55 min (includes time for the dough to chill and cookies to cool)
  • Active: 15 min
  • Yield: 18 cookies
Share This Recipe

Ingredients

11 tablespoons unsalted butter, at room temperature

2/3 cup granulated sugar 

2/3 cup packed light brown sugar 

2 large eggs 

1 teaspoon vanilla extract 

1 1/4 cups all-purpose flour 

1 1/4 cups pecan halves, toasted and chopped 

1 cup sweetened shredded coconut 

2/3 cup old-fashioned rolled oats 

1 teaspoon baking soda 

1/2 teaspoon kosher salt 

9 ounces bittersweet chocolate, chopped into 1/2-inch pieces 

Directions

  1. In a stand mixer fitted with a paddle attachment (or mixing by hand with a wooden spoon or electric hand mixer), beat the butter, granulated sugar and brown sugar on medium speed until the mixture is light and fluffy, about 5 minutes. Stop the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl, as well as the paddle.
  2. Turn the mixer to medium speed and beat in the eggs and vanilla until thoroughly combined, 2 to 3 minutes. Scrape down the sides and bottom of the bowl to make sure the eggs are throughly incorporated.
  3. In a medium bowl, mix together the flour, pecans, coconut, oats, baking soda, salt, chocolate,. Turn the mixer to low speed and slowly add the flour mixture to the butter-sugar mixture, mixing until the dough is well combined.
  4. Scrape the dough into an airtight container and refrigerate for at least 3 hours or preferably overnight.
  5. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Roll the dough into 1/4-cup balls (about 18 balls total). Place 6 balls about 2 inches apart on a baking sheet. Use the palm of your hand to flatten the balls slightly. Bake until the cookies are golden-brown around the edges and slightly soft in the center, 20 to 22 minutes. Remove the baking sheet from the oven and set the cookies aside to cool for 15 to 20 minutes on the sheet pan, then transfer the cooled cookies to a wire rack to cool completely. Repeat with the remaining 12 balls.

Fudge Factor

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …