Cookies, Oh Sweet, Cookies

Like most people, we love a chocolate chip cookie. But what makes us unique is our NEED to pile a variety of ingredients into our cookies. We usually don’t stop at just chocolate chips. No ma’am! No sir! We’ve tried almost every combination out there. Recently we found a recipe that we have never attempted. Salted Dark Chocolate Chip and Roasted Pecan Cookies. With Coconut too! I mean yum! Right? Take our word for it…Make.Them.Today!!!


  • 1 1/2 cups plus 2 tablespoons sweetened shredded coconut
  • 2 1/4 cups pecan halves, divided
  • 2 3/4cups unbleached flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter flavored Crisco
  • 3/4 cup plus 2 tablespoons lightly packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg whites, at room temperature
  • 1 whole eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons molasses
  • 12 ounces dark chocolate chips


Preheat the oven to 350ºF.

In a bowl, sift together the flour, baking soda, and salt. Whisk in the coconut and pecan. Set aside.

In a large bowl, using an electric mixer on medium speed beat together the crisco and both sugars until the mixture is light and fluffy, 3 to 5 minutes. Beat in 1 egg white mixing until fully combined. Add the other egg white and beat until fully combined, followed by the vanilla and molasses. Add the flour mixture all at once and beat on low speed, until the dough just comes together and the flour streaks are still visible. Using a wooden spoon, finish mixing the dough manually. Fold in the chocolate chips and reserved chopped pecans. Transfer the dough the refrigerator to chill for at least 3 hours.

When ready to bake, preheat the oven to 350ºF (180ºF). Line two baking sheets with parchment paper.

Scoop out about 3 tablespoons of dough and flatten the dough onto the parchment-lined baking sheets to form a 3-inch/7.5cm disk, 1/2 inch/1.3 cm thick. Continue to form cookies on each baking sheet, spacing the disks 1 inch/2.5cm apart.

Bake the cookies until lightly browned, 10-12 minutes. Allow to cool for 3 minutes on the baking sheets, then transfer to a wire rack to cool completely.

*recipe inspired by Bakers Royale

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