Prepare the Cookies

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.

In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the chocolate chips.

Scoop the dough into tablespoon-sized balls and place them 2 inches apart on the prepared baking sheets.

Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack.

Make the Coconut-Pecan Topping

In a small saucepan over medium heat, combine the granulated sugar, brown sugar, butter, and heavy cream. Bring to a gentle boil, stirring constantly, and cook for 3-4 minutes.

Remove from heat and stir in the vanilla, shredded coconut, and chopped pecans. Let the mixture cool slightly until it thickens.

Assemble the Cookies

Once the cookies are completely cooled, spoon a generous amount of the coconut-pecan topping onto each cookie.

Allow the topping to set before serving.

Prep Time