German Chocolate Cake Cookies (adaption of Sunny Anderson)
Hmmmm.Hmmmm… that is how I am starting this recipe!! I found this recipe a few weeks ago when I was looking for a new German Chocolate Cake recipe to try for my boyfriend’s birthday. I’ve always liked watching Sunny Anderson but I had never made any of her recipes. I thought I would give this recipe a try and made it for a baby shower last weekend (we had Ice Cake for Earl birthday this time instead, recipe to follow in the future). I made only one alteration from the original recipe due to my ingredients in my pantry, hence the chocolate has mini chocolate chip. I think they worked wonderfully, actually made the cookie even moist! Let me tell you, I made four desserts for the baby shower and these GERMAN CHOCOLATE CAKE COOKIES were the first to go. And there were LOTS of other desserts on that table too! If you love German Chocolate Cake like my boyfriend and I (both of our favorite cake, go figure!) ,this cookie will totally hit the spot and is so much easier to make!. The cookie has a wonderful taste. It’s definitely the brown sugar that gives the dough a rich caramel favor. Then once you add the chocolate chips, coconut and pecans it is pure goodness! I’m not one to actually try a raw dough, just never been one to like it, but I have to admit I ate a nice spoonful!!
Happy Cooking everyone.
1 cup of butter
1 cup light brown sugar
1 cup white sugar
2 teaspoon vanilla
2 large eggs (beaten)
2 1/4 cups all purpose flour
½ cup unsweetened cocoa
1 teaspoon baking soda
½ cup semi sweet chocolate chips
½ cup mini semi sweet chocolate chips
1 cup shredded sweetened coconut (packed)
1 cup rough chopped pecans
1. Preheat oven to 375 degrees
2. Line cookie sheets with parchment paper and set aside.
3. Dry ingredients - Add flour, cocoa, baking soda and salt in a medium size bowl. Mix using a whisk and set aside.
4. In another bowl, combine chocolate chips, sweetened coconut and pecans. Mix and set side.
5. Using a large bowl, add butter, brown sugar and white sugar and mix with an electric mixer (a tip I learned from Faye for Chocolate chip type cookies, its best to use an electric mixer to a Kitchen Aid, makes a huge difference).
6. Add beaten eggs with vanilla beat with mixer till all combined (do not over beat)
8. Gradually add the flour mixture you had prepared first to the sugar/egg mixture (do not over beat)
9. Once cookie dough is done, stir (with spoon) in the chocolate chip/coconut/pecan mixture till it is combined.
10. Using an ice cream scoop, make 1 inch to 1 ½ inch drops of dough on cookie sheet. (I was able to get 9 per sheet)
11. Bake for 9-10 minutes. Cool baking rack.