Ingredients
- 2 sticks butter, softened
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs, beaten
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa, such as Hershey's
- 1 teaspoon baking soda
- Pinch salt
- 1 cup semisweet chocolate chips
- 1 cup shredded sweetened coconut, such as Baker's Angel Flake Coconut
- 1 cup chopped pecans
Directions
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.
Cook's Note: To make bars, press the dough into a buttered 8 by 8-inch square baking pan and bake 20 to 25 minutes. Cut into squares when cooled.
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By slinkysimon
charlotte, nc
on May 06, 2013
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Just made these. Didn't have the chocolate chips so chopped up German chocolate bar. Did the bars, not the cookies, and they are very thick brownies and they are great! I think they would also be great with caramel drizzled over the top after they cooled, or something to that effect.
By KimmysKitchen
Corona, 43
on May 06, 2013
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These cookies were delicious but I was a little dissappointed there wasn't a little more "german chocolate cake" flavor. You definately will need a tall glass of milk or coffee to go with these because they do not flatten out but instead stay plump and gooey on the inside. Overall everyone enjoyed them but like the previous reviewer, i wouldn't call it a "german Chocolate cake" cookie.
By swimslaps
Rocky Mountains
on April 18, 2013
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I usually find myself in agreement with other reviewers but not in this case. I followed the instructions exactly and didn't alter any ingredients. I made bar cookies rather than drop cookies. On the plus side they had a crispy exterior and were moist, gooey, on the inside - nice texture. On the negative side they were too sweet and that took away from the chocolate flavor. If I made them again - and I probably won't - I would make cookies instead of bar cookies; that way each cookie would have more of the crunchy exterior as there would be more exterior/cookie. As far as the German Chocolate Cake reference, no so much. Other than the use of coconut and pecans, there is no resemblance at all.
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