This summer, I have had the pleasure of going to Flour Bakery twice. The first time was what I requested to do on my birthday. And that trip couldn’t have been more perfect. With my birthday on July 5th and falling on a Sunday, Boston was empty. Everyone was away for the holiday weekend so we got easy, free parking and there was no traffic at all. Of course the bakery was packed, but that is to be expected. I got one of their famous sticky buns, which did not disappoint!
Later this summer during our vacation, we took the kids to the Boston Children’s Museum. And since Flour Bakery is a 2 minute walk from it, I couldn’t pass up the chance to pop in again. This time I got a Chunky Lola cookie. I recognized it as a recipe in the Flour cookbook so I wanted to give it a try. And then of course make it at home.
Here is the Chunky Lola Cookie from Flour Bakery. Perfection.
It tasted perfect too.
So what is in a Chunky Lola Cookie you ask? Wonderful things like coconut, chocolate chunks, and toasted pecans.
And how do my cookies compare to Flour’s?
They came out great! Well, it didn’t start out like that. Each cookie consists of a 1/4 cup of dough. That’s a big cookie, but that is what you get when you go to a bakery. I did my first batch with that amount but they didn’t bake evenly.
They were burning around the edges pretty quickly. So I decided to downsize them by cutting the amount of dough in half to 2 tablespoons. This worked out much better!
I was never big on having nuts in my desserts, but now I love it. Especially the pecans in these cookies. Having them with the coconut and chocolate is such a great combination!
And what a fun name for a cookie! The cookbook tells the story of how they held a contest for customers to name it. They don’t know why this particular customer created the name but they loved it and it became the winner. These cookies are so good I think I will be adding them to my future Christmas baking list!