Secret Sauce

Chocolate Coconut Pecan Cookie with Curry Salt by Nina Compton


This recipe comes from Nina Compton of Compère Lapin as part of The Resy Cookie Box, a festive sampler with 12 different cookies.



13 grams Maldon sea salt
5 grams curry powder
195 grams all-purpose flour
20 grams unsweetened cocoa powder
4 grams baking soda
4 grams baking powder
3 grams kosher salt
200 grams unsalted butter, at room temperature
133 grams light brown sugar
57 grams granulated sugar
2 large eggs
3 grams vanilla extract
222 grams white chocolate chips
169 grams pecans, roughly chopped
20 grams coconut flakes



Arrange the oven racks in the upper and thirds of the oven; preheat to 350℉. Line two sheet pans with parchment.

In a small bowl, stir together the Maldon sea salt and curry powder; set aside.

In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until combined.

In the bowl of a stand mixer, fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until smooth, about 2 minutes. Reduce the speed to low, then add the eggs one at a time and mix until fully incorporated, scraping down the sides of the bowl. Add the vanilla, followed by the dry ingredients. Mix until combined, scraping down the sides of the bowl as needed, about 2 minutes. Fold in the white chocolate chips, pecans, and coconut flakes.

Portion out 20 balls of cookie dough, and divide evenly between the 2 prepared sheet pans.  Sprinkle each cookie dough ball with ⅛ teaspoon of the curry salt. Bake for 10 to 12 minutes, rotating the pans about halfway through baking, until the cookies are golden brown.

Let the cookies cool on the sheet pans for a few minutes, then transfer to a rack to finish cooling.

Makes approximately 20 cookies.