German Chocolate Cookies

From the NYTimes (paywalled) https://cooking.nytimes.com/recipes/1019258-german-chocolate-cookie

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• 1cup/128 grams all-purpose flour
• ½cup/47 grams natural cocoa powder
• ½teaspoon baking soda
• ½teaspoon kosher salt
• 8tablespoons/113 grams unsalted butter (1 stick), at room temperature
• ½cup/101 grams granulated sugar
• ½cup/110 grams packed dark brown sugar
• 1large egg
• 1teaspoon pure vanilla extract
• 1½cups/128 grams lightly toasted, sweetened shredded coconut
• 1cup/170 grams chopped bittersweet chocolate
• 1cup/119 grams chopped pecans
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1. Step 1

   Heat oven to 350 degrees. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In a large bowl, beat butter, granulated sugar and brown sugar together with an electric mixer on medium speed until fluffy, about 2 minutes. Beat in the egg and vanilla until smooth.

2. Step 2

   Reduce the speed to low and beat in the flour mixture. Add coconut, chocolate and pecans and mix to just combine.

3. Step 3

   Portion the dough in 2 tablespoon scoops and roll them into balls. Place them on parchment-lined baking sheets, at least 2 inches apart. Bake the cookies until dry on top but still soft in the center, about 10 minutes. Remove from the oven and immediately tap the sheets against a work surface to deflate them slightly. Let the cookies sit on the sheets for 3 minutes, then transfer them to a rack to cool completely.