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Crunchy Maple Pecan Chocolate Cookies

Crunchy Maple Pecan Chocolate Cookies

For the last 3 years we have dabbled in the food blogging sphere on and off. After some time off we decided to give this a real go. I say we because this blog will be a blend of Nick and I. There will be recipes that really embody me and some that represent him. When it comes to food we were raised with completely different food on the table and food represented different things to each of us. Over time our tastes adapted and evolved to accommodate us as a unit versus our individual tastes. One thing for sure we love food, so much so that our biggest arguments usually involve who ate the last…fill in the blank.

We decided our first recipe we would share is something that we don’t agree on. See Im a huge soft cookie fan and he prefers chewy/crunchy cookies. I’ve been experimenting with different chocolate chip cookie recipes that would unite our household. I saw a post that struck me as intriguing. One of my favorite blogspirations is Dessert for Two. She posted a recipe for Ultimate Pecan Chocolate Cookies. She adapted this recipe from Baker’s Royale new cookbook. What I found interesting is her blend of toasted coconut and pecans to form a crumb that acts almost like a pecan flour. Now Im not a fan of nuts in my cookies but this recipe single handily changed my perspective. Since Christina Lane focuses on recipes that are pared-down for small families I needed to try to expand the recipe to fit our needs.

We first started by examining the ingredients, knowing that we didn’t want to use molasses, only had chocolate chips on hand, and didn’t want large nuts in these cookies. Concerned the recipe wouldn’t scale up we started experimenting. After toasting the coconut and pecans we let them cool and threw them all in the food processor. Mixing that with your normal flour mixture and setting aside. I suggested we use cold butter for the last batch and test a theory. The batter was harder to mix with a hand held mixer so Nick carried out the large stand mixer for me. This made the taste so much easier.

When the first batch came out the oven we looked at each other and it clicked we had made the right decision to pursue our food blogging dream. The cookies had crispy edges and a chewy gooey center. The toasted pecans and coconut elevate the cookie to another level. So thank you for checking out our new blog and hope you enjoy these cookies as much as we did.

Crunchy Maple Pecan Chocolate CookiesCrunchy Maple Pecan Chocolate Cookies

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AuthorourbutterhalvesCategoryDessertDifficultyIntermediate

Yields36 Servings
Prep Time25 minsCook Time10 minsTotal Time35 mins

 2 cups Shredded Sweetened Coconut
 2 cups Whole Pecans
 2 cups All Purpose Flour
 ¼ tsp Salt
 1 tsp Baking Soda
 1 cup Cold Salted Butter, Cubed
 ¾ cup Dark Brown Sugar
 ¾ cup Granulated Sugar
 2 Large Eggs
 ¼ cup Grade A Maple Syrup
 2 tsp Vanilla Bean Paste
 12 oz Dark Chocolate, Chopped or Chocolate Chips

Method:
1

Preheat oven to 350°F. Line large cookie sheet with parchment paper. Place coconut and pecans on cookie sheet and mix around and make sure everything is flat. This will ensure even toasting. Place in oven and toast for about 8 minutes or till the coconut turns a nice golden brown color. To prevent burning if your oven is not toasting evenly use a wooden spoon and mix nuts and coconut around every few minutes. Remove and let cool completely.

2

Place all contents into a food processor and pulse till a nice fine crumb appears. Do not over chop. Mix the crumbs with flour, salt, baking soda in a small mixing bowl. Set aside.

3

Place butter and sugars in a bowl of a stand mixer. Using paddle attachment beat butter and sugar to a “smoothish” texture. There will still be some lumps and that’s ok. With the paddle now on medium speed add one egg at a time till combined. Then add syrup and vanilla bean paste.

4

Start mixing the flour mixture into the wet mixture a little at a time. Slowly add a bit more flour mixture and let the wet mixture completely combine before adding more flour mixture. Repeat till all is combined. The batter should be thick. Finally add in chocolate and mix.

5

On the same cookie sheet as the toasted nuts and coconut. Scoop out cookies with about 2 tablespoons of dough and place evenly on the mat. Cookies with bake large and flat. Bake for 10-12 minutes. Cookie edges should start to brown and crinkles should have start to form on the top. Let sit on cookie sheet for 1 minute then remove and place on a baking rack.
Recipe yields 36 cookies.

Ingredients

 2 cups Shredded Sweetened Coconut
 2 cups Whole Pecans
 2 cups All Purpose Flour
 ¼ tsp Salt
 1 tsp Baking Soda
 1 cup Cold Salted Butter, Cubed
 ¾ cup Dark Brown Sugar
 ¾ cup Granulated Sugar
 2 Large Eggs
 ¼ cup Grade A Maple Syrup
 2 tsp Vanilla Bean Paste
 12 oz Dark Chocolate, Chopped or Chocolate Chips

Directions

Method:
1

Preheat oven to 350°F. Line large cookie sheet with parchment paper. Place coconut and pecans on cookie sheet and mix around and make sure everything is flat. This will ensure even toasting. Place in oven and toast for about 8 minutes or till the coconut turns a nice golden brown color. To prevent burning if your oven is not toasting evenly use a wooden spoon and mix nuts and coconut around every few minutes. Remove and let cool completely.

2

Place all contents into a food processor and pulse till a nice fine crumb appears. Do not over chop. Mix the crumbs with flour, salt, baking soda in a small mixing bowl. Set aside.

3

Place butter and sugars in a bowl of a stand mixer. Using paddle attachment beat butter and sugar to a “smoothish” texture. There will still be some lumps and that’s ok. With the paddle now on medium speed add one egg at a time till combined. Then add syrup and vanilla bean paste.

4

Start mixing the flour mixture into the wet mixture a little at a time. Slowly add a bit more flour mixture and let the wet mixture completely combine before adding more flour mixture. Repeat till all is combined. The batter should be thick. Finally add in chocolate and mix.

5

On the same cookie sheet as the toasted nuts and coconut. Scoop out cookies with about 2 tablespoons of dough and place evenly on the mat. Cookies with bake large and flat. Bake for 10-12 minutes. Cookie edges should start to brown and crinkles should have start to form on the top. Let sit on cookie sheet for 1 minute then remove and place on a baking rack.
Recipe yields 36 cookies.

Crunchy Maple Pecan Chocolate Cookies

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