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Classic Chocolate Chip Cookies with Coconut & Pecans

These chocolate chip cookies go beyond the ordinary by blending gooey chocolate, nutty pecans, and chewy coconut flakes into every bite. They are golden on the edges, soft in the center, and full of layers of texture and flavor. This is a cookie recipe that feels familiar yet elevated, making it a crowd-pleaser for gatherings, lunchbox treats, or a comforting homemade indulgence.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 35 minutes
Servings 18

Ingredients
  

  • 3/4 cup unsalted butter room temperature
  • 1 cup light brown sugar packed
  • 1 teaspoon vanilla extract
  • 2 egg yolks
  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup unsweetened coconut flakes
  • 1 cup chopped pecans

Instructions
 

  • Cream the butter and sugar together until light and fluffy.
  • Add vanilla and egg yolks; mix until smooth.
  • In a separate bowl, whisk flour, baking powder, and salt.
  • Gradually mix dry ingredients into wet until just combined.
  • Fold in chocolate chips, coconut flakes, and pecans with a spatula.
  • Scoop dough onto parchment-lined baking sheets using a large scoop.
  • Chill dough balls for at least 1 hour.
  • Preheat oven to 375°F (190°C).
  • Bake for 15–17 minutes, until golden at the edges but soft in the center.
  • Let cool on baking sheet for 10 minutes before transferring to wire racks.

Notes

  • Don’t skip the chill time — it prevents spreading and enhances flavor.
  • Use high-quality chocolate chips for the best melt and flavor.
  • Toast pecans lightly before adding to intensify nuttiness.
  • Cookies are best enjoyed warm, but they stay fresh for 4 days in an airtight container.