Hello, Dolly! Chocolate Chip Cookies

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Just like the famous bar, but in a cookie, Hello, Dolly! Chocolate Chip Cookies are packed with coconut, pecans, graham crackers and of course lots of chocolate. This recipe will become a favourite.

Prep Time15

Cook Time30

Chill time30

Total Time1 15

Course: Cookies and Squares

Cuisine: Baked Goods

Keyword: chocolate, coconut, graham crackers

Servings: cookies

Calories: 142kcal

Author: Trish | The In Fine Balance Food Blog

Ingredients

½ cup graham cracker crumbs
¾ cup all purpose flour
½ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon baking powder
½ cup brown sugar
¼ cup white sugar
½ cup butter soften at room temperature
1 egg
1 teaspoon vanilla extract
¾ cup coconut
¾ cup chopped pecans
½ cup cream cheese chips use white chocolate or caramel chips
½ cup dark chocolate chunk
½ cup semi-sweet chocolate chips or more dark chocolate chunks

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Instructions

Preheat oven to 375
In a small bowl whisk together dry ingredients - graham cracker crumbs, flour, baking soda, baking powder and salt
½ cup graham cracker crumbs, ¾ cup all purpose flour, ½ teaspoon salt, ¼ teaspoon baking soda, ¼ teaspoon baking powder
In a large bowl, or the bowl of your stand mixer, cream together sugars and butter until light and fluffy. Add egg and vanilla, mixing until well blended
½ cup brown sugar, ¼ cup white sugar, ½ cup butter, 1 egg, 1 teaspoon vanilla extract
Add dry ingredients and mix until just combined. Then add chocolate chips, pecans and coconut. Again mix until just blended.
¾ cup coconut, ¾ cup chopped pecans, ½ cup cream cheese chips, ½ cup dark chocolate chunk, ½ cup semi-sweet chocolate chips
Measure and shape dough into same-sized cookie balls. Chill the dough before baking. So see notes for more tips. I like to shape the cookie dough balls, line them all up on a parchment-lined baking tray and place the whole tray in the refrigerator to chill for about 30 minutes before baking. I use a kitchen scale to get my cookies the same size. For this recipe, I like 30-32 grams each.
To bake, place about 9 cookie balls on a parchment-lined cookie sheet, evenly spaced about two inches apart. Bake at 375 for 10-11 minutes. Bake one tray at a time for even baking results.

Notes

I use Hershey's Dark Chocolate Chunks 70% Cacao in most chocolate chip cookie recipes. Rich and not too sweet these chocolate chunks are my secret for the best chocolate chip cookie. The chunks are slightly bigger than a chip and add a nice texture.

For best results, chill the dough at least 30 minutes before baking. These cookies will spread as they bake, even when the dough is chilled. To be most efficient and ensure all the cookies bake evenly, measure and roll cookies all at once. Place the cookie balls on a cookie sheet. All of them - and stick the whole tray in the refrigerator. Chill the dough balls for 30 minutes. To bake, simply take out just the dough balls needed to fill another lined cookie sheet for baking. Leave the rest to keep chill in the refrigerator between batches

I bake about 9 cookies at a time on my 12x16 inch cookie sheet.

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