chunky lola cookies

During our trip to Boston last year, I would slip out of the hotel in the early morning and trek the two miles to Flour, on foot. [Andrew doesn’t get up until noon or later on vacations and there are some things that just can’t wait until then.] I love walking and figured it’d also ease the guilt of purchasing and consuming an entire bag of sweets. I always fully intended to bring a few things back to the hotel, but never succeeded. Everything was just so good.

When Flour’s cookbook was released late last year, I immediately bought it. Owner and pastry chef Joanne Chang is a Harvard science grad and crafts each recipe with precision and even explains some of the science behind baking in very simple terms. I can’t wait to make every single thing – from the famous banana bread to the carrot cake. To break it in though, I made the Chunky Lolas. I’m not even a cookie kinda girl, but these are amazing and have that perfect chewy interior. The hubs refers to them as those cookies. You really should make them too.

Chunky Lola Cookies
adapted from Flour

makes 18-20 cookies


1 3/8 sticks of unsalted butter
2/3 cup granulated sugar
2/3 cup light brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups unbleached all-purpose flour
2/3 cup old-fashioned rolled oats (not instant or quick cooking)
1 teaspoon baking soda
1/2 teaspoon kosher salt
9 ounces bittersweet chocolate chopped into 1/2-inch pieces (I used chocolate chips instead)
1 1/4 cups pecan halves, toasted and chopped
1 cup sweetened shredded coconut


Using a mixer, cream together the butter, granulated sugar, and brown sugar on medium speed for about 5 minutes, or until light and fluffy. Stop the mixer a few times and use a rubber spatula to scrape the sides and bottom of the bowl. Beat in the eggs and vanilla on medium speed for 2-3 minutes, or until thoroughly combined. Scrape the bowl 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. With a 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 (or seal the mixing bowl with a layer or two of plastic wrap directly over the surface of the dough) and let it rest in the refrigerator overnight (or for at least 3 to 4 hours) before baking. This really does make a huge difference; I’d suggest 8+ hours. 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 (I used an ice cream scoop since the dough was so cold). Flatten each ball slightly with the palm of your hand.

Bake for 20-22 minutes (I found that mine were ready in 13-15 minutes), or until the cookies are golden brown on the edges and slightly soft in the center. Let the cookies cool on the baking sheet on a wire rack for 15-20 minutes, or until they are cool enough to remove with a spatula. Then transfer the cookies to the wire rack to cool completely.

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

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posted by admin in Food + Drink,Recipes and have Comments (17)

17 responses To chunky lola cookies

  1. adina says:

    gotta love the result of science and cooking mixed together. :)

  2. Laken says:

    These look too good! I made a cookie pretty similar to this around Christmas and I’ve been dreaming about it ever since!

  3. Diana Lupu says:

    Mouth. watering. Why can’t you be closer? I’d so come over. =)

  4. Lauren says:

    Yummmm…I LOVE chocolate chip cookies with oats! I’m definitely giving this recipe a try!

  5. Jaime says:

    I’m a Bostonian through-and-through and I love Flour and these are my favorite cookies of all time! Thanks for posting.

  6. *Gorrrrgeous* cookies (said with a really high voice).

  7. Charissa says:

    Wow, these look amazing! I feel faint with love…haha…
    Btw, I love your blog name…it’s seriously amazing!

  8. never ever underestimate a harvard grad. hahaha

  9. Those look ridiculously delicious! WOW! Bookmarked :) Great
    blog; happy I found you! Mary xx Delightful Bitefuls

  10. CurlyCupcake says:

    I work a block from Flour and it’s dangerous! The chunky Lola’s are my favorite!!! I’ve been wanting to make these since I got the Flour book for Christmas. Yum!

  11. Maria says:

    The cookies look fantastic!

  12. Mousse Cakes says:

    These look so good! I love that photo where they’re all in ball form. Hmm… wonder if we can cook and keep ’em that way. Ball cookies!

  13. Candy says:

    I just made these and they are fantastic! Mine didn’t turn out as pretty as yours but I think I know how to fix that next time. The cookie dough is the best I have ever tasted and I could have eaten the entire bowl raw!

    Gorgeous photos!

  14. Your cookies look perfect! I wish I could go home and bake them right now – not sure how my boss would feel about that. 😉
    I love that cookbook, too – I’ve made her lemon poppy seed cake using passion fruit instead of lemon and it turned out amazing.

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  16. Sarah says:

    I went to Flour recently on a trip to Boston and had these cookies! So good that I came home and baked 2 batched. I added dried cranberries for an extra oomph of flavor…. this is my FAVORITE cookie recipe (and I love baking)!

  17. […] had my first Chunky Lola Cookie at Flour a few weeks ago when I met Lauren for lunch, and I’ve been dreaming about them ever […]

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