Chunky Lola cookies from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe (page 110) by Joanne Chang and Christie Matheson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dbuhler on August 04, 2023

    Unfortunately with me, these spread a lot so they were not very soft and chewy but more thin and crispy. I do love at high altitude so I will need to make some adjustments next time. I did really like the flavor, but these are so similar in ingredients to many of the "Cowboy Cookie" recipes that I have that I may try some of them before I tweak this one.

  • pie4u on November 01, 2022

    Love the combination of ingredients and the resulting slightly caramelized taste. My husband said he like the combination of crispy edges and chewy centers. I didn't use a 1/4 cup scoop so my cookies were a little smaller. Set timer to 10 mins then rotated the sheets baked for an additional ~5-8 min. I didn't have an issue with them spreading too much. I used a thick cut oats, a mix of bittersweet wafers and chips (it is what I had) and a bit more chopped toasted pecans. Will definitely make again. Another winner from this book.

  • stockholm28 on October 15, 2018

    I love chocolate and coconut, so I knew I’d like these. I used slightly less chocolate than she called for (200g, 2 lindt 70% chocolate bars) and I thought that was plenty. I also made smaller cookies (medium sizes oxo cookie scoop) and they were done in 16 minutes.

  • mamacrumbcake on October 01, 2017

    This recipe has promise. But the problem is that by the time the middle is cooked enough, the entire cookie is quite brown. Also, it spreads and flattens more than I would like, despite several hours of chilling. After making several trays, I noticed the best results came from baking until the cookies were a medium brown color--definitely past golden. Cookies that were removed from the oven earlier ended up greasy and underdone once they had cooled. I made the cookies the size indicated. They were done in about 15-16 minutes. I could put six on each sheet. Next time I would increase the salt and the toasted pecans.

  • anya_sf on August 27, 2017

    I made 1/2 recipe, yielding 12 slightly smaller cookies. They were still pretty big, so I had to bake them on 2 sheet pans. They were done in 13-15 minutes. Not sure if larger ones would take the stated 20-22 minutes - I would check much sooner. I weighed the ingredients and found the coconut weight to be slightly off, although it did match the stated weight on the package - maybe you're supposed to really pack the coconut down? I did go by weight, but with a recipe like this, I think the amount you use is flexible. I used bittersweet chocolate chips, rather than chopping chocolate, which worked fine. I loved these cookies! Texture was soft and chewy. Bittersweet chocolate nicely balanced the sweetness of the coconut. Toasted pecan flavor really came through, so definitely take the time to toast the nuts. As recommended, I chilled the batter for a few hours before baking - not sure how much difference that made.

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