Ingredients
Scale
- 1 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup sweetened shredded coconut
- ½ cup chopped pecans
Instructions
- Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper.
- In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Stir to combine and set aside.
- In a large mixing bowl, cream the butter, granulated sugar, and brown sugar with a hand mixer or stand mixer until light and fluffy, about three to four minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture. Mix on low speed until just combined, avoiding overmixing.
- Fold in the chocolate chips with a spatula until evenly distributed.
- In a small bowl, mix the shredded coconut with the chopped pecans until combined.
- Scoop one tablespoon of dough and roll into a ball. Place on the prepared baking sheet, spacing them about 5 cm apart.
- Gently press each dough ball slightly flat, then spoon a little of the coconut-pecan mixture on top, pressing it lightly into the dough so it sticks.
- Bake for 10 to 12 minutes, or until the edges are set but the centers look slightly soft.
- Remove from the oven and allow the cookies to cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely.
Notes
If the dough feels too soft, chill it for 20 minutes before baking.
For chewier cookies, reduce baking time by one minute. For crunchier cookies, extend by one minute.
The coconut-pecan topping can be toasted beforehand for extra flavor.
Store in an airtight container for up to five days or freeze for up to three months.
- Prep Time: 20
- Cook Time: 12