In a large bowl, cream 1 cup (2 sticks) of softened unsalted butter, 1 ¼ cups light brown sugar, and ¾ cup granulated sugar until light and fluffy—about 2–3 minutes. Beat in 2 large eggs, one at a time, followed by 1 tablespoon of pure vanilla extract.

Whisk together 2 ¼ cups all-purpose flour, ½ cup cocoa powder, 1 teaspoon baking soda, and ¾ teaspoon kosher salt in a separate bowl. Then, slowly add the dry ingredients to the wet ingredients, mixing just until combined. Fold in 1 ½ cups chocolate chips.

Cover the cookie dough and refrigerate it for 30–45 minutes until it firms up enough to scoop without sticking like crazy.

Once chilled, scoop the dough using a medium cookie scoop and roll into balls. Place them on a large parchment-lined baking sheet. Chill the scooped cookie dough balls for another hour while your oven preheats to 350°F.

Bake cookies for 10–14 minutes until the centers are set and the tops just begin to crack. Let them cool completely on a wire rack.

Make the coconut pecan topping in a medium saucepan, whisking ¾ cup evaporated milk, ½ cup granulated sugar, ¼ cup light brown sugar, and 3 egg yolks until smooth. Add ½ cup (1 stick) cubed unsalted butter and cook over medium heat, stirring constantly. After about 10 minutes of stirring, the mixture will start to gently bubble and look visibly thicker. Remove from heat and stir in 1 teaspoon pure vanilla extract, 1 ½ cups shredded coconut, and 1 cup finely chopped pecans. Allow the mixture to cool completely.

Spoon 1–2 teaspoons of the cooled topping onto each cooled cookie.

To make the drizzle, melt ½ cup chocolate chips and 2 teaspoons coconut oil together in the microwave in 20-second bursts, stirring until smooth. Drizzle over each topped cookie using a spoon or piping bag.

Let cookies sit at room temperature or chill briefly to set the drizzle before serving. ENJOY!