Ingredients

1 cup butter (melted)

1 ½ cups brown sugar (packed)

1 large egg

1 egg yolk

1 tablespoon vanilla extract

2 ½ cups all-purpose flour

1/3 cup unsweetened cocoa powder

1 teaspoon baking soda

3/4 teaspoon kosher salt

3/4 cup sweetened shredded coconut

1/2 cup chopped pecans

2 ounces semisweet or German chocolate (chopped)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or a silicone baking mat to prevent sticking.

Step 2: In a large microwave-safe mixing bowl, stir the brown sugar into the melted butter. Let the mixture stand for 5 minutes.

Step 3: Add the egg and egg yolk to the butter and sugar mixture. Stir well to combine.

Step 4: Mix in the vanilla extract until fully incorporated.

Step 5: Add the all-purpose flour, cocoa powder, baking soda, and kosher salt to the wet ingredients. Stir just until combined to avoid overmixing.

Step 6: Fold in the shredded coconut, chopped pecans, and chopped chocolate chunks evenly throughout the dough.

Step 7: Using a medium cookie scoop or tablespoon, drop scoops of dough about 2 inches apart on the prepared baking sheets.

Step 8: Bake for 8 to 12 minutes, or until the edges of the cookies are set but the centers remain soft.

Step 9: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

For a nuttier flavor, toast the pecans lightly before adding them to the dough.

If you prefer a more intense chocolate flavor, substitute semisweet chocolate with dark chocolate chunks.

Use sweetened or unsweetened coconut depending on your sweetness preference.

Chilling the dough for 30 minutes before baking can help prevent spreading and create thicker cookies.

FAQs

Can I use regular chocolate instead of German chocolate?

Yes, you can substitute semisweet, milk, or dark chocolate chunks if German chocolate is not available. Each will give a slightly different flavor but will still work well in this recipe.

Do I need to melt the butter, or can I use softened butter?

Melting the butter allows the sugar to dissolve properly and creates a chewier texture in the cookies. Using softened butter will result in a different crumb and may affect how the cookies spread.