It seems like I don’t bake a lot of cookies around here, so when I do bake a batch, I want them to have a bit of everything in them. And apparently Joanne Chang, baker and proprietor of Boston’s Flour Bakery feels much the same way. (Although I suppose that being the baker at a bakery, means that she bakes a lot of cookies. But still!)

These cookies, called the Crunchy Lola Cookie, for no apparent reason except that they won the cookie-naming contest at the bakery, have almost everything that you want in a cookie in them. Yes, they’re chocolate chip, but they also have oatmeal, and sweetened coconut, and let’s not forget about the pecans. They could be called a Crunchy Kitchen Sink Cookie, it’s a little more descriptive.

I’ve made these cookies twice, once in California, where I actually bought the cookbook, and once here in Connecticut. Each time, I made them slightly more “kitchen sink” in nature. Originally, the recipe calls for 9 ounces of bittersweet chocolate chunks. My mom didn’t have bittersweet chocolate, she did have some semisweet and some milk chocolate chips, so I threw those in instead. When I made them at home, I also cobbled together my chocolate, some chips, some chunks, all with varying degrees of cocoa butter. Both recipes were great!

That’s what I love about a good recipe. Making minor alterations doesn’t make it better or worse; it just makes it different. I can imagine the Lola Cookie with raisins, or dried apricots, different nuts, using dark muscavado sugar. What I mean is– this recipe is a keeper– with possibilities for even more experimentation.

One note: Ms. Chang recommends letting the dough rest in the fridge for at least 3-4 hours, or better yet, overnight, before baking. This gives the flavors a chance to marry, and the liquid from the eggs and the butter to fully absorb into the flour. As difficult as this may be, I have to say I agree. The cookies are perfect, chewy yet crisp, chocolatey, and decadent.

Crunchy Lola Cookies
adapted from Flour: Spectacular Recipes from Boston’s Flour Bakery and Cafe by Joanne Chang

makes 24-30 cookies (I made them slightly smaller than originally called for)

1/2 cup plus 3 tbsp, 156g unsalted butter, softened
2/3 cup, 140g granulated sugar
2/3 cup, 150g brown sugar
1 tsp vanilla extract
2 large eggs
1 1/4 cups, 175g all purpose flour
2/3 cup, 70g rolled oats
1 tsp baking soda
1/2 tsp salt
9 oz, 255g bittersweet chocolate, or any kind of chocolate, roughly chopped
1 1/4 cups, 125g pecans, toasted and roughly chopped
1 cup, 120g sweetened shredded coconut

Using a stand mixer, with a paddle attachment, cream the butter and the sugars together on medium speed for approximately 5 minutes, or until mixture is light and fluffy. Beat in the eggs and vanilla on medium speed for about 2-3 minutes, or until fully incorporated. Scrape down the sides of the bowl.

In a medium-size bowl, stir together flour, oats, baking soda, and salt. Add the chocolate, coconut and nuts, tossing to combine. On low speed, add the flour mixture to the butter mixture, mixing until just incorporated.

For best results, scrape the dough into an airtight container, and refrigerate for a minimum of 3-4 hours, or up to one week.

Preheat the oven to 350 degrees.

Roll the dough loosely into a ball, and place 2 inches apart. My cookie balls were about 2 tablespoons each. Flatten gently with the palm of your hand.

Bake 15-18 minutes, or until cookies are golden brown on the edges and slightly soft in the center. Leave on the cookie sheet a few moments, before removing to a rack to cool additionally.