Ingredients
Method
- In a medium saucepan over medium heat, combine butter, evaporated milk, sugar, egg yolks, and salt for the topping. Whisk and stir continuously for 10–12 minutes until thickened to a custard-like consistency. Remove from heat, stir in vanilla, coconut, and pecans. Let cool completely, about 45–60 minutes.
- Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
- Beat softened butter, granulated sugar, and brown sugar together on medium-high speed for 3–4 minutes until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla extract and cooled melted chocolate.
- Reduce mixer to low and add the flour mixture in two additions, mixing just until combined. Fold in chocolate chips with a rubber spatula.
- Scoop dough into 2-tablespoon balls and place 2 inches apart on the prepared baking sheets. Press a deep well into the center of each with your thumb. Spoon 1 heaped teaspoon of the cooled topping into each well.
- Bake for 11–13 minutes, until edges are set but centers still look slightly underdone. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Toast your pecans.** This is the single most impactful step in the topping. Spread them on a dry baking sheet and toast at 350°F (175°C) for 6–8 minutes until fragrant and golden. It takes five extra minutes and makes a world of difference.
Cool the melted chocolate before adding it.** Hot chocolate will scramble the eggs in the dough. Let it cool to lukewarm before mixing it in.
Use room temperature butter and eggs.** Cold ingredients don't emulsify properly and can result in a broken, uneven dough. Take them out of the fridge at least 30 minutes before you start.
Don't skip the well.** Pressing a deep indentation into each dough ball before adding the topping is what keeps it in place during baking. A shallow dip won't hold.
Slightly underbake the cookies.** Pull them out when the edges look set but the centers still look a little underdone. They will continue to cook on the hot pan and firm up as they cool — this is the secret to that soft, fudgy center.
Let the topping cool completely.** If the topping is still warm when you fill the cookies, it will be too loose and slide right off. Give it the full 45 to 60 minutes to thicken properly.
Use a kitchen scale.** Measuring by weight, especially for flour, gives you consistent results every time and eliminates the most common source of dry or dense cookies.
Chill the dough if your kitchen is warm.** If the dough feels too soft to scoop cleanly, refrigerate it for 30 minutes before portioning. This also helps the cookies hold their shape better in the oven.
Cool the melted chocolate before adding it.** Hot chocolate will scramble the eggs in the dough. Let it cool to lukewarm before mixing it in.
Use room temperature butter and eggs.** Cold ingredients don't emulsify properly and can result in a broken, uneven dough. Take them out of the fridge at least 30 minutes before you start.
Don't skip the well.** Pressing a deep indentation into each dough ball before adding the topping is what keeps it in place during baking. A shallow dip won't hold.
Slightly underbake the cookies.** Pull them out when the edges look set but the centers still look a little underdone. They will continue to cook on the hot pan and firm up as they cool — this is the secret to that soft, fudgy center.
Let the topping cool completely.** If the topping is still warm when you fill the cookies, it will be too loose and slide right off. Give it the full 45 to 60 minutes to thicken properly.
Use a kitchen scale.** Measuring by weight, especially for flour, gives you consistent results every time and eliminates the most common source of dry or dense cookies.
Chill the dough if your kitchen is warm.** If the dough feels too soft to scoop cleanly, refrigerate it for 30 minutes before portioning. This also helps the cookies hold their shape better in the oven.