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
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.