The Ultimate Guide to Baking Irresistible Small Batch Chocolate Chip Pecan Coconut Cookies
There’s nothing quite like the aroma of freshly baked cookies filling your home. But sometimes, a full batch is simply too much. That’s where these Small Batch Chocolate Chip Pecan Coconut Cookies come in. This recipe delivers a perfect small portion of wonderfully chewy cookies with enticingly crispy edges, each bite loaded with rich chocolate, crunchy pecans, and fragrant coconut. It’s a delightful triple threat of flavors and textures, ensuring every cookie is a mini-masterpiece.
This beloved recipe is a thoughtful adaptation from Amanda Hesser’s acclaimed book, Cooking for Mr. Latte. While the original calls for a much larger quantity and slightly less salt, our version has been carefully scaled down to make a manageable small batch, ensuring you always have warm, fresh cookies on hand without an overwhelming surplus. We’ve also fine-tuned the baking times, though remember that oven temperatures and cookie doneness can vary. Always keep a close eye on your cookies for that perfect golden brown finish!
Why Opt for Small Batch Cookies?
Small batch recipes are a game-changer for many home bakers. They offer numerous benefits, making them a popular choice for individuals, small families, or anyone looking to enjoy fresh treats without commitment to a massive undertaking. First and foremost, a small batch means less waste. You won’t be left with dozens of cookies that might go stale before they’re all eaten. Instead, you get a perfect amount, usually enough for a few days of delightful indulgence, or to share with a couple of friends.
Another advantage is the sheer joy of fresh baking. With a small batch, you can bake more frequently, ensuring that your cookies are always warm, soft, and straight from the oven. This enhances the entire cookie-eating experience. Furthermore, it simplifies portion control. If you struggle with eating too many cookies when a giant tray is available, a small batch naturally limits your intake, allowing you to savor each one without guilt. It’s also perfect for experimenting with new flavors or tweaking existing recipes without wasting a large amount of ingredients.
Initially, I experimented with chilling the dough for these cookies. While chilling can sometimes enhance flavor and texture, I’ve since found that for this specific recipe, it’s entirely optional. If you’re short on time, feel free to skip the refrigeration step altogether. If you do prefer to chill the dough, I highly recommend shaping your cookie rounds first. This makes handling the chilled dough much easier and ensures consistent cookie sizes.
Small Batch Chocolate Chip Cookies Forever!
After all these years, this remains one of my absolute favorite cookie recipes. The fact that it yields a perfect small batch is a primary reason, making it ideal for those spontaneous cookie cravings. But beyond the quantity, the measurements themselves are incredibly intuitive and easy to commit to memory. There’s a delightful symmetry: 75 grams each of butter, brown sugar, and granulated sugar. The flour measurement, a little over double that, falls naturally into place once you’ve made them a couple of times. Perhaps these should affectionately be known as “75-gram cookies” in our kitchen!
The beauty of these small batch chocolate chip pecan coconut cookies lies in their simplicity and the harmonious blend of classic flavors. The rich, buttery base provides a perfect canvas for the stars of the show: premium chocolate, crunchy pecans, and aromatic coconut. Each ingredient plays a crucial role, contributing to the cookie’s distinct chewiness, slight crispness at the edges, and an explosion of taste that’s both comforting and gourmet. This recipe proves that you don’t need a complex ingredient list to create something truly extraordinary.
The Perfect Flavor Trinity: Chocolate, Pecan, and Coconut
What sets these cookies apart is the carefully balanced combination of chocolate, pecans, and coconut. The chocolate, whether in chip form or chunks of a good quality bar, melts into luscious pockets, providing a deep, sweet contrast. The pecans add a wonderful crunch and a nutty, earthy flavor that complements the sweetness of the chocolate and sugar. Then, there’s the coconut – its shredded or grated form not only adds a unique texture but also infuses the cookies with a subtle, tropical aroma and a hint of exotic sweetness that elevates the entire profile. Together, these three ingredients create a symphony of flavors and textures that will keep you reaching for just one more.
Tips for Perfect Small Batch Baking
Even with a small batch, a few key tips can elevate your cookies from good to absolutely phenomenal. First, ingredient quality truly matters. Use good quality butter, fresh eggs, and high-quality chocolate. For the chocolate, I highly recommend using a chopped chocolate bar over standard chocolate chips if you want those glorious pools of melted chocolate throughout your cookie. Roasting your pecans lightly before adding them intensifies their flavor, making them even more aromatic and crunchy.
Precision in measurements, especially with a small batch, is also important. While the “75-gram” rule makes it easy to remember, using a kitchen scale for flour, butter, and sugars ensures accuracy, which is crucial for consistent results. Don’t overmix your dough once the dry ingredients are added; mix just until combined to avoid tough cookies. Finally, don’t overcrowd your baking sheets. Give each cookie ample space to spread and bake evenly, ensuring those coveted crispy edges and chewy centers.
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Recipe
Small Batch Chocolate Chip Pecan Coconut Cookies
Anna
Pin Recipe
Ingredients
- 1 cup all-purpose flour (140 grams)
- ⅜ teaspoon baking soda
- ½ teaspoon salt
- 5 tablespoons plus 1 teaspoon unsalted butter (75 grams), softened
- 6 tablespoons brown sugar, packed (75 grams)
- 6 tablespoons granulated sugar (75 grams)
- 1 large egg
- ½ teaspoon vanilla extract
- 1 ¼ cups chocolate chips or 8 oz good quality chocolate cut into small chunks**
- ⅓ cup unsweetened coconut, shredded or grated
- ⅔ cup chopped roasted pecans
Instructions
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If you choose to chill the dough (which is optional for this recipe), hold off on preheating your oven until the chilling time is almost complete.
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In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set this dry mixture aside.
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In a separate large mixing bowl, using an electric mixer or stand mixer, cream together the softened unsalted butter with both the packed brown sugar and granulated sugar until the mixture is light and fluffy. Beat in the large egg and vanilla extract until they are thoroughly blended into the sugar-butter mixture, ensuring a smooth consistency.
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Gradually incorporate the reserved flour mixture into the wet ingredients. Mix on low speed or stir with a wooden spoon just until no streaks of dry flour remain. Be careful not to overmix. Then, gently fold in the chocolate chips (or chunks), unsweetened shredded or grated coconut, and chopped roasted pecans until evenly distributed throughout the dough.
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Optional: Chill the cookie dough for about 30 minutes. If you opt to chill, I recommend shaping the cookies into rounds before chilling to make them easier to handle. However, skipping this step will still yield delicious results!
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Preheat your oven to 325 degrees F (160 degrees C). Line two cookie sheets with parchment paper for easy cleanup and to prevent sticking.
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Using a generously rounded tablespoon or a small ice cream scoop, drop portions of dough onto the prepared cookie sheets, leaving ample space between each cookie. Gently press the rounds down with the palm of your hand or the back of a spoon to create circles approximately ½ to ¾ inch thick. This helps ensure even baking and that desirable chewy-crispy texture.
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Bake the cookies for 15 to 20 minutes, rotating the cookie sheets halfway through baking for even browning. The cookies are done when their edges appear set and lightly golden brown, but their centers still look slightly soft. They will continue to set as they cool. Remove from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
Storing Your Small Batch Cookies
Once your irresistible chocolate chip pecan coconut cookies have cooled completely, proper storage is key to maintaining their freshness and wonderful texture. Store them in an airtight container at room temperature for up to 3-4 days. To keep them extra soft, you can add half a slice of bread to the container; the cookies will absorb moisture from the bread. If you want to extend their life, these cookies freeze beautifully! Once completely cooled, place them in a single layer on a baking sheet and freeze until firm. Then, transfer them to a freezer-safe bag or container for up to 3 months. When you’re ready for a treat, simply thaw them at room temperature or warm them gently in the oven for that freshly baked experience.
Conclusion: Your New Favorite Small Batch Cookie Recipe
These Small Batch Chocolate Chip Pecan Coconut Cookies are more than just a dessert; they’re an invitation to enjoy the simple pleasures of homemade baking without the overwhelm of a large production. With their perfect balance of sweet chocolate, crunchy pecans, and aromatic coconut, combined with an ideal chewy-crispy texture, they are destined to become a staple in your recipe collection. Whether you’re baking for yourself, a loved one, or just a few special guests, this recipe delivers consistent, delicious results every time. So, preheat your oven, gather your ingredients, and prepare to fall in love with your new favorite small batch cookie.