Chocolate Coconut And Pecan Cookies

Total Time: 1 hr 6 mins Preparation Time: 40 mins Cook Time: 26 mins

Ingredients

• 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

Recipe

• 1 position racks in the top and bottom thirds of the oven; preheat oven to 375°.
• 2 line two large baking sheets with parchment paper; set aside.
• 3 in a bowl, whisk the flour, baking soda, and salt until combined; set aside.
• 4 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.
• 5 meanwhile, soften the butter in a large bowl, using an electric mixer at medium speed, about 1 minute.
• 6 add in the sugar; continue beating until light and fluffy but still somewhat grainy, about 1 more minute.
• 7 beat in the eggs one at a time, making sure each is thoroughly incorporated before adding the next.
• 8 beat in the vanilla extract, then the cooled, melted chocolate until it looks smooth.
• 9 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.
• 10 drop by rounded tablespoonfuls onto the prepared baking sheets, spacing cookies about 2 inches apart.
• 11 bake for 7 minutes, then reverse the sheets top to bottom and back to front.
• 12 continue baking for about 6 more minutes, or until the cookies are bumpy, rounded, and still a little soft to the touch.
• 13 cool on the baking sheet for 2 minutes, then transfer to wire racks to cool completely.