the ultimate kitchen sink cookie: the ‘lola’


This week I’m closing on a three-month consulting contract with an amazing PR company, whose leadership is like no other. I’m a bit sad because I’ve grown to really adore my two days in the office, chatter with the girls, and working alongside a team free of drama, politics, and the ubiquitous agency sabotage + duplicity. I also secretly miss bringing in my baked treats in the office, so this weekend I spent some time baking up a storm for the team.

I adore these cookies because I feel as if they combine everything I adore: coconut, huge chocolate chunks, and toasted pecans. Please know that I stood over my sink on Sunday, transfixed on the huge bowl of cookie dough that I proceeded to devour. {Yikes!}

INGREDIENTS: Adapted from Joanne Chang’s Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe
1/2 cup plus 3 tbsp (1 3/8 sticks/156 grams) unsalted butter, at room temperature
2/3 cup (140 grams) cane sugar
2/3 cup (150 grams) packed light brown/coconut palm sugar
2 eggs (at room temperature)
1 tsp vanilla extract
1 1/4 cups (175 grams) unbleached all-purpose flour (King Arthur Flour recommended)
2/3 cup (70 grams) old-fashioned rolled oats (not instant or quick cooking)
1 tsp baking soda
1/2 tsp kosher salt
9 ounces (255 grams) bittersweet chocolate (62 to 70 % cacao), chopped into 1/2-inch pieces
1 1/4 cups (125 grams) pecan halves, toasted and chopped
1 cup (120 grams) sweetened shredded coconut


Using a stand mixer fitted with the paddle attachment (or a handheld mixer or a wooden spoon), cream together the butter, granulated sugar, and brown sugar on medium speed for about 5 minutes, or until the mixture is light and fluffy. (This step will take about 10 minutes if using a handheld mixer or a spoon.) Stop the mixer a few times and use a rubber spatula to scrape the sides and bottom of the bowl and the paddle to release any clinging butter or sugar. Beat in the eggs and vanilla on medium speed for 2 to 3 minutes, or until thoroughly combined. Scrape the bowl and the paddle again to make sure the eggs are thoroughly incorporated.

In a medium bowl, stir together the flour, oats, baking soda, and salt. Add the chocolate, pecans, and coconut and toss to combine. On low speed (or with the wooden spoon), slowly add the flour mixture to the butter-sugar mixture and then mix just until the flour mixture is totally incorporated and the dough is evenly mixed.

For the best results, scrape the dough into an airtight container and let it rest in the refrigerator overnight (or for at least 3 to 4 hours) before baking. When ready to bake, position a rack in the center of the oven, and heat the oven to 350 degrees F.

Drop the dough in 1/4-cup balls onto a baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the palm of your hand.

Bake for 20 to 22 minutes, or until the cookies are golden brown on the edges and slightly soft in the center. I baked mine for 18 minutes, so I suggest you start checking after 15 minutes. Let the cookies cool on the baking sheet on a wire rack for 15 to 20 minutes, or until they are cool enough to remove with a spatula. Then transfer the cookies to the wire rack to cool completely, or enjoy them warm.

The cookies can be stored in an airtight container at room temperature for up to 2 days. The unbaked dough may be stored in an airtight container in the refrigerator for up to 1 week.


One thought on “the ultimate kitchen sink cookie: the ‘lola’

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s