These cookies have brightened the days of so many people I love. This is my go-to cookie recipe that I have been tweaking to perfection for the last couple of years. These cookies are everything in their title and they are crisp, tender and chewy. Absolute cookie perfection. I love to bake a double batch and freeze lots for a cold, cookie deserving day. Head to the bottom of the page for cookie dough drama and the perfect thin, crispy version of this cookie!
I waited years to try the recipe that inspired this recipe because when I first found it my son was allergic to tree nuts. This recipe is made complete by the nuts. If you can’t have them, just wait. I found the base of this recipe from one of my favorite recipe bloggers Once Upon a Chef and made some small adjustments to the recipe that put them over the top for me.
Here are the changes that I made and the reason behind the changes:
-I use Trader Joe’s Oven Toasted Old Fashioned Organic Oats (if I didn’t have a TJs I would gently toast my organic oats to match the flavor, trust me).
-As always when baking I use my vanilla sugar*.
-I use a full 10oz bag of Ghirardelli chocolate chips as opposed to 1 1/3 c. because I thought they needed a little extra chocolate and I’d rather not leave a partially used bag behind.
-I use half organic unsweetened coconut and half sweetened flake coconut which balances the sweetness and lends the best texture.
-I use half pecans and half walnuts because I like having both flavors and pecans are expensive!
-The way that I prepare the nuts/coconut/oats is slightly different. I pulse the nuts briefly to chop, then the coconut and finally the oats. I do this in the food processor so that none of the flavor from the oil/crumbs is lost from the nuts when chopping and the coconut gives the cookie a better texture when not whole. I also think the oats soak up all that nutty/coconut-y aroma from being the last in line. I also save myself time/ dishwashing from avoiding chopping the nuts on a cutting board which can be a messy job and the processor is out anyway.
-I use a 3T (16) scoop because the larger cookie allows for more crunch while maintaining the chewiness. This makes about 30 large cookies.
-I double the original recipe because even if I don’t need so many cookies, they are the perfect for freezing and gifting or having a treat at a moments notice.
Stand mixer or large bowl/hand mixer
Wooden spoon (or your favorite baking spoon)
3T ice cream scoop
Cookie sheet/s with parchment paper
1.5 cups toasted organic oats (TJs preferred)
2 cups AP flour (always use unbleached)
1tsp. baking powder
1tsp. baking soda
1tsp. kosher salt
1 cup (1/2lb.) unsalted butter, room temp.
1 cup packed light brown sugar
1 cup vanilla sugar*
2 large eggs, room temp.
1.5tsp. vanilla extract
10oz. bag Ghirardelli semi-sweet chocolate chips
1/2 cup sweetened flaked coconut
1/2 cup unsweetened coconut flake or chips
3/4 cup walnuts
3/4 cup pecans
1. If you plan to bake these right away, preheat oven to 350* and set up your sheet tray/parchment. I bake one tray at a time so everyone can eat them warm and bake the rest as needed.
2. In the food processor pulse the walnuts until chopped, not too small, set aside. Then do the same to the pecans. Next place both coconut ingredients in the food processor and pulse until the pieces are about half the normal size, set aside with the nuts. Lastly place the oats and process until it becomes a fine powder.*
3. In a mixing bowl whisk the oats, flour, baking powder, baking soda and kosher salt.
4. In the stand mixer place the butter and sugars and beat until light in color and aerated. Scrape down the sides of the bowl and add the eggs one at a time, beating and scraping the bowl in between additions. Add the vanilla with the second egg and beat until combined.
5. Add the dry ingredients and mix on low speed only to combine.
6. Remove bowl from machine and stir in the chocolate chips, coconut and nuts with a wooden spoon or spatula. Do not over mix, no one likes a tough cookie 🙂
7. Using your ice cream scoop place the balls on the parchment paper leaving a couple of inches between each. Bake for 8 minutes, rotate the pan and bake another 8 minutes. Depending on your pan/oven temp. accuracy remove cookies from oven when slightly golden around the edges.
To freeze excess batter and save for later, place the cookies separated on parchment paper into the freezer, when frozen you can put them close together and wrap them in the parchment, then wrap in plastic wrap. When I bake the frozen cookies I set the oven to 360*F. Bake for 9 minutes, rotate the pan and bake for another 9 minutes. Allow to cool a few minutes if you can manage to wait that long! If you are giving these as a gift, include the instructions on a sticky note between the parchment and the plastic wrap.
*I like these cookie bottoms slightly golden to maintain their chewy texture past day one of baking. If you plan to eat it warm right away, no harm in making a little deeper golden brown on the base.
*Vanilla sugar can be made by adding one or two used vanilla bean pods in granulated sugar. Let sit at least 2 weeks and keep using the vanilla bean pods as long as they maintain their scent.
I love a fancy chocolate chip cookie that uses the perfect ratio of cake flour to bread flour along with the highest quality feve which needs to be prepared days in advance to get the ultimate in texture and depth of flavor (thank you, David Leite!). However, when I want a quick, simple yet complex cookie that might not be as sophisticated but is definitely as (or more) delicious, this is what I make.
One busy day I was making a double batch of these wonderful cookies… I was careless and ended up doubling the amount of butter in each batch. I was all dramatic about it as my cookies mysteriously spread while baking. After simply adjusting the size of the cookies (about 1T) and freezing the batter to cook the next day, my family likes the new version even better! So there you go. DOUBLE THE BUTTER for thin, crisp cookies reminiscent of the ones in the store from L.I. in the green bag.
I simply freeze pre-scooped dough flat on a sheet tray, then throw in a ziplock bag in the freezer for whenever the mood strikes. When you are ready to eat, preheat the oven to 365*. Place the cookies (with plenty of room to spread) on a cookie sheet with parchment paper and bake for 12 minutes, rotate tray and bake for 10-12 more until GBD.
Please try these and let me know how you like them!