The lyrics from the Broadway song, “Whatever Lola Wants, Lola Gets,” plays in my head while I make these cookies. In the musical Damn Yankees, Lola is a seductress hired by the devil. I don’t have a clue who the Chunky Lola of this famous recipe is, but she must be a seductress in her own right to have a devilishly delicious cookie named after her. With its dark chocolate chunks, sweet coconut, crunchy toasted pecans, and chewy oats, this cookie is so exceptional that you’ll say “the devil made me do it” as you reach for another one!
Chunky Lola Cookies
Recipe by Joanne Chang, owner and pastry chef at
Flour Bakery + Cafe
1/2 cup plus 3 tablespoons (1-3/8 sticks/156 grams) unsalted butter, at room temperature
2/3 cup (140 grams) granulated sugar
2/3 cup (150 grams) packed light brown sugar
1 teaspoon vanilla extract
1¼ cups (175 grams) unbleached all-purpose flour
2/3 cup (70 grams) old-fashioned rolled oats (not instant or quick cooking)
1 teaspoon baking soda
1/2 teaspoon kosher salt
9 ounces (255 grams) bittersweet chocolate (62 to 70 percent cacao), chopped into ½-inch pieces
1¼ cups (125 grams) pecan halves, toasted and chopped
1 cup (120 grams) sweetened shredded coconut
1. Using a stand mixer fitted with the paddle attachment (or a handheld mixer or wooden spoon), cream together the butter, granulated sugar, and brown sugar on medium speed for about 5 minutes, or until the mixture is light and fluffy. (This step will take about 10 minutes if using a handheld mixer or spoon.) Stop the mixer a few times and use a rubber spatula to scrape down the sides and bottom of the bowl and the paddle as necessary.
2. Beat in the eggs and vanilla on medium speed for 2 to 3 minutes, or until thoroughly combined. Scrape the bowl and paddle again to make sure the eggs are completely incorporated.
3. In a medium bowl, stir together the flour, oats, baking soda, and salt. Add the chocolate, pecans, and coconut and toss to combine.
4. On low speed (or with wooden spoon), slowly add the flour mixture to the butter-sugar mixture and then mix just until the flour mixture is totally incorporated and the dough is evenly mixed.
5. For the best results, scrape the dough into an airtight container and let rest in the refrigerator overnight (or for at least 3 to 4 hours) before baking.
6. When ready to bake, position a rack in the center of the oven and heat the oven to 350℉.
7. Drop the dough in ¼-cup balls onto parchment paper or Silpat lined baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with the palm of your hand.
8. Bake for 20 to 22 minutes, or until the cookies are golden brown on the edges and slightly soft in the center. Let the cookies cool on the baking sheet on a wire rack for 15 to 20 minutes, or until they are cool enough to remove with a spatula. Then transfer them directly to the wire rack to cool completely, or enjoy them warm.
9. The cookies can be stored in an airtight container at room temperature for up to 2 days. The unbaked dough can be stored in an airtight container in the refrigerator for up to one week.
Makes approximately 18 large cookies
1. As Joanne Chang recommends, I weighed the ingredients that had weight equivalents listed.
2. I used Plugra unsalted butter and Lindt 70% Cocoa Smooth Dark chocolate with superior results.
3. I appreciate the notes that the author includes in her cookbook. Most of us home bakers do not cream butter and sugar together long enough. Of that Chang says, It’s best to beat together the butter and sugar for longer than you might think: as long as 6 to 8 minutes on medium speed with a stand mixer in some cases. Watch for the transformation from a yellow, sandy mixture to an ivory, fluffy mixture—the sign that you have properly creamed them together. When you are creaming butter with brown sugar, you’ll see the mixture go from muddy looking to pale brown, and creamy.
4. Even though I refrigerated the dough overnight, the cookies still spread quite a bit. To prevent the cookies from touching as they bake, next time I will space them farther apart than specified or make the dough balls smaller.
5. This cookie recipe is a 10 in my mind. However, because it requires a minimum of 3 to 4 hours of chilling time, it is not a cookie you can make in the spur of the moment.