German Chocolate Cookies

1. Prepare Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, natural cocoa powder, baking soda, and kosher salt.

2. Cream Butter and Sugars

In a large bowl, use an electric mixer to cream together the room-temperature unsalted butter, granulated sugar, and dark brown sugar until pale and fluffy, about 2 minutes.

3. Add Egg and Vanilla

Add the large egg and pure vanilla extract to the creamed butter and sugars, mixing until smoothly incorporated.

4. Combine Dry and Wet Ingredients

Gradually mix the dry ingredients into the creamy butter mixture on a low speed until just combined.

5. Add Mix-ins

Stir in the lightly toasted sweetened shredded coconut, chopped bittersweet chocolate, and chopped pecans until evenly distributed.

6. Bake

Scoop 2-tablespoon portions of dough, roll into balls, and place on parchment-lined baking sheets spaced 2 inches apart. Bake in a preheated 350 degrees F oven for about 10 minutes.

7. Finish and Cool

Remove from oven, tap baking sheets on a work surface to deflate cookies, then let cool for 3 minutes before transferring to a cooling rack to cool completely.