Pecan Joy Cookies

"When sorrows come, they come not single spies, but in battalions." Hamlet (act 4, scene 5)

So true. Although in this case, it's less sorrow, more stress. Last week I chipped a tooth on a rogue popcorn kernel (luckily the chip was located on one of the shy, out-of-sight back teeth). Once that was taken care of, my car started making odd noises which I can only describe as that hissing, angry sound coffee pots make when you cram 16 Tablespoons of grounds into an undersized "gold" filter. Adding salt to the chip and hissing, Niles, my cat, may need to have a tooth extracted. Who knew cats could have dental problems?

This month may be a little bit slim, as far as posting is concerned, but I promise to get back on top of baking and picture taking as soon as things return to my neurotically structured version of normal.

I do, however, have these spectacular cookies to share with everyone!


Have you ever dreamed of combining an Almond Pecan Joy candy bar with chocolate chip cookie dough (who hasn't)? Well, this is what would happen. And yes, the cookies are every bit as delicious as your imagining right this very second. Like any decent chocolate chip cookie should be, they're soft and chewy. The massive amount of pecans (2 cups!), and coconut elevates them to cookie nirvana.

For all of you who know my history with coconut, just let me say that I enjoyed more than my share of these darlings. I'm always happy to take one for the team. :)



Pecan Joy Cookies (adapted from Hidden Ponies)

ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking Soda
1/2 teaspoon salt
1 cup (that's 2 sticks) unsalted, room temperature butter
1 cup sugar
1/2 cup tightly packed, light brown sugar
2 room temperature eggs
1 teaspoon pure almond extract
2 cups of shredded coconut (sweetened)
3 cups bittersweet or dark chocolate chips
2 cups chopped pecans

method
In a large bowl, whisk together the flour, baking Soda, and salt; Set aside.
In the bowl of a stand mixer, fitted with the paddle attachment (or any large mixing bowl if you're using a hand-held), beat together the butter and both sugars on medium-high speed until light and creamy (about 3-5 minutes).
Add the eggs one at a time, beating for about one minute after each addition. (Scrape down the sides of the bowl as needed.)
Add the almond extract and beat to combine.
On low speed, slowly add the dry ingredients, beating just until the streaks of flour have disappeared.
Use a large rubber spatula or wooden spoon to mix in the coconut, chocolate chips, and pecans. [Note: The dough may be very dense and difficult, so you'll need some muscle to get everything evenly dispersed...which is okay since you will feel less guilty about enjoying the cookies.]
Cover the bowl and refrigerate for at least 3 hours.
Preheat the oven to 350 F. and line baking sheets with parchment paper.
Use a rounded Tablespoon of dough per cookie. Roll each Tablespoon into a ball and flatten slightly. (Leave about 1/2-inches between each cookie.)
Bake for 8-10 minutes. Remove the sheets from the oven and allow the cookies to rest for about 2 minutes before transferring them to a cooling rack.

Makes about 35-40 cookies