Description
Indulge in these decadent Chocolate Pecan Coconut Cookies that strike the perfect balance between chewy and crunchy with a delightful blend of flavors.
Ingredients
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Mix-Ins:
- 1 1/2 cups semisweet chocolate chips
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, then stir in the vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Stir in Mix-Ins: Fold in the chocolate chips, shredded coconut, and chopped pecans.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until golden brown.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Toasted pecans and coconut can add extra depth of flavor.
- For a chewier texture, slightly underbake the cookies.
