The title refers to the cocoa powder and white chocolate in this recipe; the coconut and pecans lend additional chunky, nutty appeal. You can swap in hazelnuts, almonds, or pecans for some or all of the walnuts.
Recipe information
Yield
Makes about 5 dozen
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 2 minutes. Mix in eggs one at a time. Stir in vanilla.
Step 2
Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Mix into butter mixture on low speed until well combined. Stir in chocolate, coconut, and walnuts.
Step 3
Using a 1 1/2-inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly. Bake until set, 10 to 12 minutes. Let cool on sheets on wire racks 2 minutes. Transfer cookies on parchment to racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.
