Six Layer Cookies

Inspired by the flavor of six layer bars (graham cracker crust with layers of chocolate chips, coconut, sweetened condensed milk, nuts and more chocolate chips), these are light, crunchy and almost unbearable to stop eating. The flavor emerges when they have cooled so it’s best to wait. The first time I made them I was rushing to go somewhere and although I had turned the oven off, left them in the oven to cool down. They dry out this way and are even crunchier, which I love and so now always follow this unusual method.

Six Layer Cookies
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Cook time: 
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Serves: 3 dozen
  • ½ cup (¼ pound/1 stick) unsalted butter, at room temperature
  • ¾ cup sugar
  • ¾ cup brown sugar
  • 2 large eggs, at room temperature
  • 1 cup all purpose flour
  • 1 cup graham flour
  • 1 teaspoon kosher salt
  • ¾ teaspoon baking soda
  • 1 cup lightly toasted and cooled coconut
  • 1 cup (6 ounces) semi-sweet chocolate chips
  • 1 cup lightly toasted and cooled pecans
  1. Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper or a silpat/exopat.
  2. Place the butter and sugars in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  3. Scrape down the sides of the bowl, add the eggs, one at a time, mixing well between additions.
  4. Scrape down the sides of the bowl, add the flours, salt and baking soda and mix until everything is well incorporated.
  5. Scrape down the sides of the bowl, add the coconut, chocolate chips and pecans and mix again.
  6. Place heaping teaspoonfuls on the prepared cookie sheet and transfer to the oven.
  7. Bake until the edges begin to firm up, about 12- 14 minutes. For really crispy cookies, turn off the oven and let the cookies cool in the oven.
  8. Cool the cookie sheet between batches.