Thick, puffy and pillowy soft, fudgy and oozing with chocolate, these coconut pecans chocolate chocolate chip cookies will make you weak at the knees!
I just realized the other day that the last time I shared a cookie recipe with you was waaaay back in January. This is unacceptable, I know. It’s been three months!! What kind of dessert blogger am I?
To make things right I made you cookies. And not just any cookies, but coconut pecans chocolate chocolate chip cookies.
Because I know how much you love fudgy, soft and oozing with chocolate cookies! You know which cookies I’m talking about, don’t you?
The pillowy soft rich chocolate cookies that go perfectly with a glass of cold milk.
The cookies you close your eyes while oohing and aahing as the cookie melts in your mouth.
The cookies that are so good you secretly hope your entire family is allergic to chocolate.
The cookies that will satisfy your strongest chocolate cravings.
I wish there was a way for you to smell them though the screen. It’s intoxicating!
There are so many reasons why I love these cookies beside the obvious – chocolate!
Here are just a few.
First – they are so soft and rich! I used chocolate pudding mix in the cookie dough. The cornstarch from the pudding mix helps the cookies puff up and keeps them soft for days (not that they actually last for days).
Second – you don’t have to plan ahead! Unlike other fudgy chocolate cookies, you only need to chill this dough while the oven is preheating. Yes, you can keep the dough in the fridge longer if you want to but let’s face it, waiting is no fun.
Third – they are loaded with coconut and pecans! One of my absolute favorite cake is german chocolate cake and these cookies remind me of that.
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Roxana
Yields ~ 3 dozens
Thick, puffy and pillowy soft, fudgy and oozing with chocolate, these coconut pecans chocolate chocolate chip cookies will make you weak at the knees!
15 minPrep Time
12 minCook Time
27 minTotal Time
Save RecipeIngredients
- 1 cup butter, room temperature
- 1 cup sugar
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 1 package (3.56 oz) Hershey's chocolate instant pudding mix
- 2 1/3 cups all purpose flour
- 1 teaspoon baking soda
- pinch of salt
- 1 cup chopped pecans
- 1 cup sweetened coconut flakes
- 1 cup semi-sweet chocolate chips
Instructions
- Line 2-3 baking sheets with parchment paper. Set aside.
- In a mixing bowl, add the butter and sugar. With the paddle attachment on, beat on low speed until light and fluffy, about 5 minutes.
- Stir in the eggs, vanilla extract and the pudding mix. Beat until just combined.
- Gently fold in the flour, baking soda and salt.
- With a spatula, fold in the chopped pecans, coconut flakes and chocolate chips.
- Using a large scoop, drop cookie dough on the prepared baking sheets.
- Chill the scooped cookie dough while you preheat the oven.
- Heat the oven to 350F.
- Bake the cookies, one sheet at a time, for 12 minutes or until puffed and set.
- Let the cookies cool slightly on the baking sheets before transferring to a wire rack to cool completely.
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