These are one of my favorite cookies, a chocolaty, nutty and coconuty delight!
Servings: 4dozen small cookies, or 18+ very large delicious cookies
Author: Nikki Gladd
1cupunsalted butter, at room temperature
1cuplight brown sugar
2teaspoonspure vanilla extract
2 ¼cupsall-purpose flour
½cupunsweetened baking cocoa powder
Pinch of salt
1cupsemisweet or bittersweet chocolate chips(I recommend Ghiardhelli bittersweet)
1cupshredded sweetened coconut flakes
Preheat oven to 375 degrees F. Line baking sheets with parchment paper or silicone liner.
In a large mixing bowl, beat the butter and sugars until creamy. Mix in the eggs, one at a time, then the vanilla. In a separate medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Slowly add the dry ingredients to the wet ingredients. Blend until combined, then stir in the chocolate chips, coconut and pecans.
For smaller cookies, drop the dough by heaping tablespoons onto the prepared baking sheets (12 cookies per sheet). For large cookies (my preference), use a 4-Tablespoon sized cookie scoop (leveling off the dough in the scoop to ensure equal portions) and drop dough balls onto cookie sheets (8 cookies per sheet). Bake small cookies for 8 to 10 minutes, and large cookies for 12 minutes. Remove from the oven and allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.