SUNNY'S GERMAN CHOCOLATE CAKE COOKIES
Steps:
- Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.
- In a stand mixer or large bowl using a hand mixer, blend the butter, both sugars, vanilla and eggs. In a medium bowl, stir together the flour, cocoa, baking soda and salt. Gradually add the flour mixture into the butter mixture and blend until combined. Stir in the chocolate chips, coconut and pecans.
- Drop the dough by tablespoonfuls onto the prepared baking sheets, 12 cookies per sheet, and bake 8 to 10 minutes. Cool on a baking rack.
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- Preheat oven to 350 degrees.Combine cookie ingredients in large bowl and mix until completely incorporated. NOTE: Dough will be thick.Using a medium sized cookie scoop {or heaping tablespoon}, scoop cookies onto a parchment lined cookie sheet.Bake for 9-10 minutes, remove from oven and let cool on cookie sheet for 10 minutes before moving them to a cooling rack. While the cookies are cooling, use the back of the cookie scoop to create a indention in the top of the cookie. Repeat until all of the dough is baked.
- Melt butter in a medium sauce pan over medium heat. Add evaporated milk, sugar, vanilla and egg yolks. Cook and stir over medium heat until mixture starts to bubble. Continue to cook for about 8-9 minutes longer, stirring constantly. Pour in coconut and pecans, mix to evenly combine. Remove from heat and cool for 30 minutes or put mixture in the refrigerator to help speed up the process. Once cooled, add about a tablespoon of frosting to the top of each cookie and enjoy. Cookies keep at room temperature in an air tight container for 4-5 days.
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