Preheat the oven to 350°F (175°C).

Melt the unsalted butter in a large mixing bowl. Add the brown sugar and granulated sugar; stir until well combined.

Add the egg and vanilla extract, mixing until the batter is smooth and creamy.

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture.

Fold in the chocolate chunks, coconut flakes, and chopped pecans until evenly distributed.

Drop spoonfuls of dough onto a baking sheet lined with parchment paper, leaving space between each cookie.

Bake for 10-12 minutes until the edges are set with soft, slightly underbaked centers.

Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.