Two cookies in one! Traditional chocolate chunk cookies paired with a tropical dried fruit chocolate cookie.
I’m excited to share this recipe for Tropical Chocolate Chunk Cookies. These unique cookies combine a classic chocolate chunk cookie with a tropical, fruit-and-coconut chocolate dough to create one impressive, hand-sized cookie.
This recipe uses two different doughs. The first is a New York–style chocolate chunk cookie dough. The second is a tropical chocolate dough flavored with dried fruit and coconut. When combined, they bake into thick, chewy cookies packed with contrasting textures and flavors.
Cookie preferences vary: some like thin and crispy, others thick and chewy. These tropical chocolate chunk cookies fall firmly into the thick-and-chewy category—soft and substantial with vibrant mix-ins. Tart dried apricots and pineapple add brightness, coconut lends chew, walnuts bring crunch, and generous amounts of chocolate finish each bite.
If you enjoy rich cookies like triple chocolate chip cookies, you’ll likely love these as well.
How to Make Tropical Chocolate Chunk Cookies:
These cookies require a bit more planning than a single-dough cookie because you’ll prepare two doughs and allow them to rest. Chilling the shaped dough before baking hydrates the flour and improves texture, so don’t skip the refrigeration step.
To assemble, scoop roughly 2-tablespoon portions of each dough (about 1-inch diameter balls), press them together gently, and roll into a ball. The resulting cookies are large—plan for generous portions. During baking you’ll remove the cookies partway through to press extra toppings onto both sides, which enhances texture and presentation.
Tropical Chocolate Chunk Cookies
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Equipment
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Stand mixer or hand mixer
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2 half sheet pans
Ingredients
Tropical Chocolate Cookie Dough:
- 5 ounces (140g) bittersweet chocolate, chopped
- ¾ cup (90g) all-purpose flour
- 2 tablespoons unsweetened Dutch-process cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 4 ounces (8 tbsp; 115g) unsalted butter, softened
- ⅓ cup (75g) packed dark brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup coarsely chopped dried apricots, divided
- ¾ cup coconut flakes, divided
- ½ cup coarsely chopped dried pineapple, divided
Chocolate Chunk Cookie Dough:
- 1 cup (120g) all-purpose flour
- 2 tablespoons wheat germ (optional)
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 4 ounces (8 tbsp; 115g) unsalted butter, softened
- ⅓ cup (75g) packed dark brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 9 ounces (250g) bittersweet chocolate, chopped (divided)
- 1¼ cup coarsely chopped toasted walnut halves
Instructions
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Prepare the Tropical Chocolate Dough: Melt the chopped bittersweet chocolate in short intervals (20 seconds), stirring between each, until smooth. Let it cool until lukewarm, about 5–10 minutes.
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Whisk together flour, cocoa powder, baking soda, and salt. In a mixer fitted with the paddle, beat butter for 1 minute until creamy. Add brown and granulated sugars and beat 2–3 minutes until light. Add the egg and vanilla and beat to combine. Mix in the lukewarm melted chocolate. On low speed, add the flour mixture until just combined, scraping the bowl with a rubber spatula.
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Fold in ¾ cup chopped apricots, ½ cup coconut flakes, and ¼ cup chopped pineapple, reserving the remaining apricots, coconut, and pineapple for topping. Chill the dough while you prepare the other dough. If using a single mixer, transfer this dough to another bowl before washing the mixer bowl.
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Prepare the Chocolate Chunk Dough: Whisk together flour, wheat germ (if using), baking soda, and salt.
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Beat butter 1 minute until creamy. Add brown and granulated sugars and beat until light, about 2–3 minutes. Add egg and vanilla and mix until combined. On low speed, add the flour mixture until just combined, scraping the bowl as needed.
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Fold in 6 ounces (170g) chopped chocolate (reserve 3 ounces for topping) and all the chopped toasted walnuts.
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Shape and Chill: Line a half-sheet pan with parchment. Scoop about 2 tablespoons of chocolate chunk dough and roll into a ball (~1 inch). Scoop the same amount of tropical dough, roll, then press the two balls together and roll into a single ball. Wash hands between shaping cookies to prevent melting. Place shaped cookies on the lined sheet pan (they can touch) and cover tightly. Refrigerate at least 12 hours, preferably overnight. Only space dough 2–3 inches apart on the pan; for baking leave 2–3 inches between cookies. Bake in small batches (6–8 cookies) for best results.
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Bake: Preheat the oven to 350°F (175°C) with racks in the lower and upper thirds. Line two half-sheet pans with parchment or Silpats.
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Remove cookie dough from the refrigerator and arrange on prepared pans, leaving at least 2–3 inches between each cookie. Bake no more than six cookies per pan at once.
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Bake for 15 minutes, rotating and swapping the pans between racks halfway through. Remove from oven and press reserved chocolate chunks onto the chocolate chunk side, and press reserved apricot and coconut onto the tropical side. Return to the oven.
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Bake an additional 4–6 minutes, until edges just begin to brown. Remove and cool on the pan 3–5 minutes, then transfer to a wire rack to cool completely.
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Allow pans to cool between batches. Store cookies in an airtight container at room temperature for up to one week; they will soften and become slightly chewier over time.