I have this friend, who absolutely loves anything to do with German Chocolate. Cake, cupcakes, brownies, etc., pretty much anything you can come up. So, cookies were mentioned and I offered to take up the mantle to try. I searched for a good recipe and you’d be amazed at how many sites offered “German” Chocolate cookies that contained NO German chocolate. *eyeroll*
Found this one and tried it. They turned out kind of dry but am planning on making them again – with the most delicious coconut/pecan frosting on top.
As for my friend, I’ve apparently been given the job of feeding his German Chocolate addiction. I don’t mind. *grin*
- ½ cup butter, softened
- ½ cup brown sugar, packed
- ¼ cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 4-oz. bar German’s sweet chocolate, melted
- 1-1/4 cups flour
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1-1/2 cups flaked coconut
- 1 cup chopped pecans
Preheat the oven to 350 degrees. Line baking sheets with silicone baking mats.
In a large bowl beat butter and sugars with an electric mixer until fluffy. Add egg and vanilla and stir until combined. Add the melted chocolate and stir until combined.
In a separate bowl, combine flour, cocoa, baking soda, and salt. Gradually add to the butter mixture, beating until combined. Stir in the coconut and pecans. Drop batter by tablespoonfuls onto the cookie sheet.
Bake for 10-12 minutes or until cookies are set in the center. Let cool on the cookie sheet for 2 minutes and then remove to a wire rack to cool completely.