I picked up Amanda Hesser’s book Cooking for Mr. Latte after the holidays at the Harvard Book Store. I honestly had no idea who she was. In reality I thought that it was a new book since it was marked as a staff pick. Later in the evening Google revealed the truth to me. It seems Hesser writes for The New York Times and that her book actually came out in 2004. Apparently, she’s a fairly famous foodie in her own right, albeit at times a controversial one.
In the end I really enjoyed my selection. The short story format was fast paced and I loved how each chapter ended with an array of delicious recipes to try at home. I found myself dogearing page after page while reading on the T, which is a total sin and completely against my usual book etiquette but I didn’t want to forget to try anything. Those folded tabs have since been replaced by colorful mini post-its so you can all relax now.
It was difficult but I finally chose something simple to test. A cookie recipe with an obscene amount of chocolate — two entire bags to be exact (although Hesser used chocolate bars). When I told my cousin and her fiancé what kind of cookies they were eating the response was, “Wow…could you fit anything else in there!?”
 Toast the Pecans |
 Mix the Batter |
 Chop, Chop, Chop |
 Fold |
 Scoop |
 Cool |
Chocolate Chip, Toasted Pecan, Coconut Cookies (Inspired by Amanda Hesser’s recipe in Cooking for Mr. Latte)
Makes 4 dozen large cookies
2 sticks unsalted butter, softened
1 cup sugar
1 cup packed light brown sugar
2 teaspoons vanilla extract
3 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
Pinch of sea salt
24 ounces semi-sweet chocolate chips
2 cups toasted chopped pecans
1 cup shredded coconut
Preheat the oven to 325°F
In a mixer cream the butter and sugars until fluffy. Add the vanilla and eggs and beat until smooth.
In a small bowl combine the flour, baking soda, and salt. Slowly add the dry ingredients to the mixer, beating on low until blended.
Pour in the chocolate, pecans, and coconut. Fold them in by hand with a spatula.
Chill the dough for 30 minutes.
Using an ice cream scoop, drop the dough onto a well greased baking sheet. Bake for 12-15 minutes until lightly browned on the edges and cooked in the center. Cool on a rack.
