- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 pinch sea salt
- 1 cup butter, softened
- 1 cup light brown sugar, packed
- 1 cup white sugar
- 2 large eggs, lightly beaten
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate chunks
- 1 cup sweetened shredded coconut
- 1 cup pecans, chopped
- Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with a silicone baking mats or parchment paper.
- Whisk flour, cocoa powder, baking soda, and salt together in a bowl.
- Beat butter, brown sugar, white sugar, eggs, and vanilla extract together in a bowl with an electric mixer until light and fluffy. Add flour mixture to butter mixture, 1/4 cup at a time, until dough is well-combined. Gently stir chocolate chunks, coconut, and pecans into dough. Scoop dough in 1-inch balls onto prepared baking sheets.
- Bake in the preheated oven until cookies are set, 8 to 10 minutes. Cool completely.