Dark Chocolate Toasted Pecan Cookies! A tad underbaked + crispy edges = cookie perfection! Delicious as-is, but easily adaptable and dough can be made 2-3 days ahead of time!
Ingredients
½ cup coconut oil
½ cup brown sugar
⅓ cup granulated sugar
1 egg
½ teaspoon vanilla
1 ¼ cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ cup dark chocolate chunks or chips
½ cup flake coconut - I use unsweetened, but sweetened works too
½ cup dried cherries
¾ cup toasted pecans, roughly chopped
1 16 oz bar dark chocolate, roughly broken up/chopped
Instructions
Preheat oven to 375 degrees, move baking rack to middle of oven, and line a large baking sheet with parchment paper.
Make cookie dough by adding ½ cup coconut oil, ½ cup brown sugar, and ⅓ cup granulated sugar to a medium sized mixing bowl. Beat until fluffy, or about 2-3 minutes.
Add 1 egg and ½ teaspoon vanilla and beat until just incorporated.
Next, add 1 ¼ cups all purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt to the oil & sugar mixture. Gradually mix on low until incorporated.
Next, add ½ cup dark chocolate chunks or chips, ½ cup flake coconut, ½ cup dried cherries, and ¾ cup toasted pecans. Mix with a spoon until incorporated.
Scoop golf ball sized cookies (I used a ice cream scoop) and place on parchment lined cookie sheet. Flatten slightly with hand and top with two pieces of dark chocolate. Bake at 375 degrees for 8-10 minutes or until the edges are just golden.
Remove from oven and immediately place on a cooling rack.
Enjoy!
Notes
*Dough can be made 2-3 days in advance. Keep in an airtight container and refrigerate until ready to bake. *Leftovers will keep for 2-3 days in an airtight container. Alternatively, you can also freeze leftovers for up to a month. Reheat in the microwave for 10-20 seconds or until desired temperature.
Recipe by Peach and the Cobbler - REAL food + Holistic Health + Self Love at https://www.peachandthecobbler.com/dark-chocolate-toasted-pecan-cookies/