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.

　　

Ingredients

Makes about 5 dozen

　　1 cup (2 sticks) unsalted butter, room temperature

　　1/2 cup granulated sugar

　　3/4 cup packed light brown sugar

　　2 large eggs

　　1 teaspoon pure vanilla extract

　　1 3/4 cups all-purpose flour

　　1/4 cup unsweetened Dutch-process cocoa powder

　　1 teaspoon baking soda

　　1/2 teaspoon baking powder

　　1/2 teaspoon coarse salt

　　2 cups white chocolate chunks (about 9 ounces)

　　1 3/4 cups sweetened flaked coconut

　　1 3/4 cups coarsely chopped walnuts (about 6 ounces)

　　

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.

　　Martha Stewart's Cookies