SRC: Cocolocos

Just the other day my sister-in-law and I were having a discussion about cookies.  She prefers her cookies thin, almost flat, slightly crispy on the bottom and chewy.  So this got me to thinking about how many conversations I’ve had with people about cookies and the texture and consistency they prefer.  EVERYONE has a preference and they are adamant about they way they want their cookies.

I, however, prefer my cookies thicker with a light crispy outside and a gooey, stick-to-your-teeth center. How do you prefer your cookies; crunchy, crispy, chewy, cakey?

No matter how you prefer your cookies, I think there is one thing everyone can agree on.  Chocolate chips. I think almost everyone loves a good ol’ chocolate chip cookie.  And chocolate chips make pretty much everything better.

For this month’s Secret Recipe Club I was craving cookies, but not just any cookie, a cookie that was packed full of chocolate chips.  So I started perusing Fried Ice Cream and Donut Holes, my blog assignment this month, and came across one mouthwatering recipe after another, but was searching for the perfect cookie to quench my craving.  Then I saw it.  The Cocoloco.  Not only is it fun to say.  Go ahead and say it…Cocoloco!  See, isn’t it fun?

But it’s packed full of tons of good stuff.  Brown sugar, coconut, pecans and, of course, chocolate chips.  This cookie is delicious, and it’s also my ideal texture and consistency.  It’s slightly salty, moist from the coconut, a delicious, almost buttery crunch from the pecans and the smooth, chocolaty goodness from the semi-sweet chocolate chips.

These cookies have it all.  They were a clear winner at my house.  The shelf life on these pups weren’t even 24 hours.  They are sweet, but not overly sweet, and so addicting that you truly can’t eat just one.    

Cocolocos

Ingredients:


1 Cup (2 sticks) unsalted butter, room temperature
1 Cup packed brown sugar
1/3 Cup granulated sugar
2 Eggs
1 Tsp vanilla
1 3/4 Cup flour
1/2 Tsp baking soda
1/4 Tsp salt
3/4 Cup semi-sweet chocolate chip cookies
1 Cup rolled oats
1 Cup sweetened shredded coconut
1/2 Cup pecans, parched and roughly chopped

Directions:


Preheat oven to 350.  Line a baking sheet with a silicone baking mat or spray with non-stick cooking spray and set aside.

In a bowl combine flour, baking soda and salt and whisk to combine.  Set aside.

Combine butter and both sugars in a large bowl and beat on high until light and fluffy, about 3-5 minutes.  Add the eggs, one at a time, mixing well after each addition.  Add the vanilla and mix to combine.  Slowly add the flour mixture and mix until just incorporated.

Add the chocolate chips, oats, coconut and pecans and stir to combine.

Using a cookie scoop (mine was bout 2 tablespoons) scoop the dough on the prepared pan, leaving about 2-3 inches between each cookie.  Place in the preheated oven and bake for 12-16 minutes, until set and golden brown or bake for 10 minutes, then turn oven to convection and bake for another 2 minutes.

Allow to cool on pan for 3 minutes, transfer to a cooling rack and allow to cool completely.

Recipe source: adapted from Fried Ice Cream and Donut Holes originally from Four Sister’s Inn Cookbook