Description
Delight in these chewy Chocolate Pecan Coconut Cookies, bursting with rich semisweet chocolate chips, crunchy pecans, and sweet shredded coconut. Perfectly baked to golden edges and soft centers, these cookies combine buttery sweetness with a satisfying texture, making them a fantastic treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 1/2 cups semisweet chocolate chips
- 1 cup pecans, chopped
- 1 cup sweetened shredded coconut
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper or silicone baking mats for easy cookie removal and cleanup.
- Cream the butter and sugars: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, which usually takes 2 to 3 minutes. This step helps create a tender cookie texture.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next to maintain a smooth batter. Then mix in the vanilla extract for flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt thoroughly to evenly distribute the leavening agent and seasoning.
- Mix dry into wet ingredients: Gradually add the dry flour mixture to the wet butter and sugar mixture, stirring gently until just combined to avoid overmixing, which can make the cookies tough.
- Fold in chocolate chips, pecans, and coconut: Gently fold in the semisweet chocolate chips, chopped pecans, and shredded coconut until these are evenly dispersed throughout the dough.
- Form and bake cookies: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing each ball about 2 inches apart to allow spreading. Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden and the centers appear set but still soft.
- Cool the cookies: Allow the cookies to cool on the baking sheets for 5 minutes to firm up, then transfer them to wire racks to cool completely, preventing sogginess.
Notes
- Make sure the butter is softened but not melted to achieve the perfect cookie texture.
- Using parchment paper or silicone mats prevents sticking and makes cleanup easier.
- Do not overmix the dough once the flour is added; overmixing develops gluten and results in tough cookies.
- For extra crunchy pecans, toast them lightly in a dry pan before adding.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
