Description
Soft and fudgy chocolate cookies topped with a luscious coconut-pecan frosting and finished with a drizzle of melted chocolate.
Ingredients
Units
Scale
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks, lightly beaten
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
For the Chocolate Drizzle:
- 1/2 cup semisweet chocolate chips
- 1 teaspoon coconut oil or shortening
Instructions
- Prepare the Cookies:
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the Coconut-Pecan Frosting:
- In a medium saucepan, combine the evaporated milk, granulated sugar, egg yolks, unsalted butter, vanilla extract, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and turns a light caramel color, about 10-12 minutes.
- Remove from heat and stir in the shredded coconut and chopped pecans. Allow the frosting to cool to room temperature.
- Assemble the Cookies:
- Once the cookies and frosting have cooled, spread a generous tablespoon of the coconut-pecan frosting onto each cookie.
- Add the Chocolate Drizzle:
- In a microwave-safe bowl, combine the semisweet chocolate chips and coconut oil or shortening. Microwave in 30-second intervals, stirring between each, until the mixture is smooth and melted.
- Drizzle the melted chocolate over the frosted cookies using a spoon or a piping bag.
- Allow the chocolate drizzle to set before serving.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 3 days.
- Make-Ahead: Both the cookies and frosting can be prepared a day in advance. Store the cookies in an airtight container and refrigerate the frosting. Allow the frosting to come to room temperature before assembling.