Chunky Lola Cookies

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place a mixing bowl on the scale, and tare the scale. Before the tare times out, weigh out the bittersweet chocolate chunks. Tare the scale again, and add the pecans to the same bowl. Tare the scale again, and add the coconut. Set the bowl aside.

Step 2

Place a clean mixing bowl on the scale, tare the scale, and weigh out the granulated sugar. Tare the scale again, and add the brown sugar to the same bowl. Set the bowl aside.

Step 3

Place another clean mixing bowl on the scale, tare the scale, and weigh out the flour. Tare the scale again, and add the oats. Add the baking soda and salt to the bowl. Whisk to combine all of the ingredients. Set the bowl aside.

Step 4

Crack the eggs into a small mixing bowl. Add the vanilla extract to the eggs, and whisk to combine. Set the bowl aside.

Step 5

In a standing mixer fitted with the paddle attachment or using an electric hand mixer (note: using a hand mixer will take longer), add the butter and both sugars. Cream the ingredients, starting on low speed and increasing to medium speed, until the butter is light and fluffy, about 3 to 4 minutes. Stop the mixer a few times throughout, and scrape down the sides of the bowl with a rubber spatula to ensure that all of the ingredients are combined. Continue mixing on medium speed for 2 to 3 minutes more, occasionally pausing to scrape down the sides of the bowl, until the mixture is very light and fluffy. Mix on medium speed for another 2 to 3 minutes to aerate the mixture, which will ultimately give the cookies a crispier, lighter texture. Pause the mixer.

Step 6

With the mixer on low speed, slowly drizzle in the eggs and vanilla extract. Mix until everything is fully incorporated and the mixture is light and creamy, about 2 to 3 minutes, pausing occasionally to scrape down the sides of the bowl with a rubber spatula. Pause the mixer.

Step 7

Add the chocolate, pecans, and coconut to the bowl with the flour mixture, and stir gently to combine. Add the chocolate-flour mixture to the butter-sugar mixture, and pulse in the standing mixer (quickly turning the machine on and off) on low speed for 1 to 2 minutes, until mostly combined.

Step 8

Remove the bowl from the standing mixer, and finish combining by using a rubber spatula. Gently fold the dough by pushing your spatula into the center of the bowl and scooping up from the bottom while turning the bowl. Mix just until there are no dry ingredients visible. Be careful to not overwork the dough, or the cookies will be tough.

Step 9

Transfer the dough to an airtight container just large enough to hold it, and chill it in the refrigerator for at least 3 to 4 hours and up to overnight. (If you have enough space, you can also cover the mixing bowl with plastic wrap, press down to create an airtight seal, and place it in your refrigerator.)

Step 10

These cookies are at their best, flavor- and texture-wise, when the dough is chilled overnight, as this gives the liquid from the eggs and butter time to fully absorb into the flour. (Unbaked dough can be stored in an airtight container in the refrigerator for 3 to 4 days or in the freezer for up to 1 month. If baking from frozen, allow the dough to defrost in the refrigerator over- night before scooping and baking.)

Step 11

To bake, heat the oven to 350°F/175°C, and position two racks as close to the center as possible.

Step 12

Using a 2-ounce ice cream scoop (or a large spoon, a wooden spoon, or even your hands), drop balls of dough onto a parchment paper–lined baking sheet, spaced 2 to 3 inches apart (you may need to use multiple baking sheets). Use the palm of your hand to flatten each ball slightly. If your dough has warmed to room temperature, this step is not necessary.

Step 13

Bake until the cookies are golden brown at their edges and slightly soft in the center, 18 to 20 minutes. If you’re baking multiple sheets at once, halfway through baking, place the bottom sheet on the upper rack and the top sheet on the lower rack, and rotate both sheets 180 degrees to ensure an even bake.

Step 14

Once the cookies are baked, cool them on their baking sheets for 15 to 20 minutes, then transfer the cookies to a wire cooling rack to cool completely.

Step 15

To serve, arrange the cookies on a plate or platter. Store them in an airtight container at room temperature for up to 2 days.