Do you have any recipes that you know like the back of your hand? I mean, the ones where you don’t need to look at the recipe but can recall the exact measurements? I have a small handful of recipes like that, and these Dark Chocolate Toasted Pecan Cookies are one of them! I used to make these in the pastry shop I worked at back in college. There were days that I would come home and discover bits of this cookie dough in my hair. No joke.
It was like those stories you hear of bakers that come home and smell like cookie dough…except I was covered in it. And I perpetually smelled like a mix of cookies, cakes, scones, and tarts. Which really isn’t the worst thing in the world to smell like I guess. Who am I kidding, I loved every minute of it!
I’ve made these Dark Chocolate Toasted Pecan Cookies probably a hundred or more times at this point. Easily. And after making it over a hundred times, it’s gotten to be a pretty killer cookie. Chocolate, coconut, pecans, dried cherries, plus MORE chocolate.
GUH.
Before we talk more about how amazing these cookies are, I need to tell you guys the original recipe name. Because that’s partly what make these cookies so special! They were the signature cookies we sold at the pastry shop I worked at and were commonly known as the “Thyme Out Cookies”.
Back then, we made these in batches throughout the day so that there would always be fresh ooey gooey cookies ready whenever a customer came into the store. But I realized that most of you probably don’t know what Thyme Out is, so I opted for a more descriptive title.
Thyme Out has a place near and dear to my heart, so have to give credit where credit is due!
I did have to make 1 major swap from the original recipe though. I nixed the butter and swapped it 1:1 with coconut oil. Which I totally didn’t think would work. I have heard so many cookie horror stories where people have substituted fats (especially in cookies), and they come out super dry or fall apart all together. I thought it would at least change the texture, possibly making it crumbly/dry. BUT IT DIDN’T!
The cookies remained crispy/crunchy on the outside, were super moist on the inside, and stayed together perfectly! They were dare I say, cookie PERFECTION!
I even took these in for my coworkers to try (the ultimate test considering most of them aren’t dairy free), and I got SO many compliments on how moist and perfect these were!
If you’re not a fan of any of the mix-in’s (coconut, chocolate, dried cherries, pecans), then we can’t be friends. Just kidding! That’s what’s so great about this recipe, you can omit or replace a mix-in for anything you’d like! A few ideas:
- Toffee bits
- White chocolate chips/chunks
- Almonds
- Cranberries
- Whatever your little heart desires!
And yes, I totally used Trader Joe’s chocolate for the chunks on top. Hence the clearly visible “Joe’s” below. Love me some Trader Joe’s! Anyone else a fan?
The dough can be made ahead of time and stashed in the fridge, which is ideal for when a cookie attack strikes (daily for me), or when you have guests coming over! These Dark Chocolate Toasted Pecan Cookies would be SO perfect for all the holidays coming up or any other gatherings you have planned. They have a little something for everyone, are easily adaptable, and pack/travel super well!
However you make them, just be sure to make enough. I would highly recommend a double batch because these lil guys will go fast! And be sure to have plenty of almond/coconut milk for dunking! That’s key.
If you try this recipe, let me know! Leave a comment, and be sure to take a picture and tag it #peachandthecobbler on Instagram so I can see how it went!
Enjoy!
Love,
Peach
- 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
- 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!
*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.
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Thank you for the recipe for the most delectable cookies that I have ever had!!!
So glad that you liked them! There’s just something about the combo of flavors going on in these cookies! Thanks for stopping by Dianna! : )
Okay, so I haven’t tried making these yet but I’m rating this recipe as a five because I CANT WAIT TO MAKE THEM! Going to be adding them to my Christmas cookie repertoire this season.
Ps I’m drooling looking at the pics
You’re going to love these, Natalie! Let me know how they go! : )