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Chocolate Chip Cookies

Toasted Pecan Coconut Chocolate Chip Cookies

The texture of these cookies makes them special. They're chewy, sweet, and loaded with nuts, chocolate and coconut.
Course Dessert
Cuisine American
Keyword Chewy Chocolate Chip, Coconut
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 15
Author Cookie Madness


Toasted Pecan/Coconut Mixture

  • 1/2 cup whole pecans (40 grams)
  • 1 teaspoon unsalted butter
  • Pinch salt
  • 1/2 cup flaked coconut (60 grams)

Cookie Dough

  • 1 stick unsalted butter, room temperature cut in chunks (114 grams)
  • 3/4 cup plus 2 tablespoons light brown sugar (175 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 1 large egg, cold
  • 1 teaspoon vanilla extract
  • 1 1/2 cups unbleached all-purpose flour (190 grams)
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 11/4 cup extra dark or dark chocolate chips


  • Preheat oven to 350 degrees F. Line a rimmed baking sheet with foil.
  • Place pecans on the baking sheet and bake for 6 to 8 minutes or until they start to release their oil (become shiny). Remove from the oven and toss with the teaspoon of butter. Sprinkle with salt and let cool. Chop.
  • Wipe the rimmed baking sheet clean and lay the coconut on it. Toast for about 6 minutes or until it is golden around the edges. Let cool.
  • In large bowl, using an electric mixer, beat the cool butter, brown sugar and granulated sugar until creamy. Beat in the egg and vanilla until they are combined.
  • In a separate bowl, mix together the flour, baking powder, baking soda and salt.
  • By hand or using lowest speed of the mixer, stir in the flour mixture.
  • Add chocolate chips, toasted pecans and coconut to the dough and stir well.
  • Using a (generously!) heaping tablespoon, scoop up 15 mounds of dough. You can bake them immediately, or scoop them onto a foil lined tray, chill, and bake as needed.
  • Arrange about 3 inches apart on foil-lined baking sheets. Bake one sheet at time for 12-14 minutes or until cookies are golden brown.
  • Let cool on baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.


-- Walnuts or pecans may be used
-- Chilling the dough will give you a fatter cookie
-- Using chunks of chocolate rather than chips will cause the cookies to spread a bit more
-- For the chocolate chips, I used what I had on hand which was a mixture of Guittard extra dark and Hershey's Dark.