Preheat and Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or silicone baking mats.
Melt Chocolate: In a heatproof bowl set over a pot of simmering water, melt 8 ounces of semisweet chocolate, stirring occasionally until smooth. Alternatively, melt the chocolate in short intervals in the microwave, stirring in between until fully melted.
Mix Wet Ingredients: In a large mixing bowl, beat together 1/2 cup of unsalted butter and 1 cup of granulated sugar until light and fluffy. Add in 2 large eggs, one at a time, followed by 1 teaspoon of vanilla extract, mixing until well combined.
Incorporate Melted Chocolate: Gradually add the melted chocolate to the wet mixture, stirring until fully incorporated and smooth.
Combine Dry Ingredients: In a separate bowl, whisk together 1 1/4 cups of all-purpose flour, 1/4 cup of unsweetened cocoa powder, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.
Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Fold in Pecans and Coconut: Gently fold in 1 cup of chopped pecans and 1 cup of shredded coconut until evenly distributed throughout the cookie dough.
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