Ok. So, I've become a huge fan of watching Bobby Flays show 'Throwdown with Bobby Flay.' I love to see all the people he goes up against and the real people out there that can bake and/or cook so good, that it even better than Bobby Flay (And I use to think Bobby Flay was the best!). The latest episode, Bobby Flay had a cookie throwdown against one of New Yorks favorite bakeries; Levain Bakery.
I've seen this little bakery a few times when walking down 74th st., but, I've never gone in to try anything of theirs. I really wish I did now. After seeing this episode of throwdown, I just wanted to kick myself in the butt and tell myself just how dumb I was for never going into they're bakery while I had the chance.
Soon after watching the show, I was on the internet in search for a recipe of they're delicious looking cookies. It took me awhile, but I came across one. Tried it right away, didn't waste time, wanted to have the cookies right away. And oh my lord! They were so sinful, you can tell just by looking at they're size, but, they were so, so, so flippin delicious! It was heaven...
Now, their original cookies were with walnuts instead of pecans, however, I'm a pecan girl. So I replaced the walnuts with pecans. I'll be sure to go to they're bakery next time I'm in New York. I need to try the real things!
2 1/2 cup flour
1/2 cup dark cocoa powder
1/4 tsp. baking powder
pinch of salt
2 sticks butter, softened
1 1/4 cup sugar
1 cup semi-sweet chocolate chips
1 cup large pecan pieces
1 1/8 unsweetened shredded coconut
1. Preheat oven to 350 degrees.
2. In a medium bowl, cream the butter and the sugar together until well blended and fluffy. Add the eggs and beat until well incorporated, then beat in cocoa powder.
3. Mix in flour, salt and baking powder until just combined. Gently fold in remaining ingredients.
4. Transfer dough to a clean work surface and gently mix dough by hand to ensure even distribution of ingredients. Divide into 12 equal portions and transfer on a sheet pan with parchment paper.
5. Bake in the oven for 12-15 minutes. Take care not to over bake. Let cool on rack.
Be sure to store in an airtight container!