These cookies are definitely my all-time favorite dessert recipe. So easy to make and give the impression that you slaved all day long! Cookies are also easier to serve compared to cake!
- 2 sticks of butter, softened
- 1 c. light brown sugar
- 1 c. granulated sugar
- 2 tsp. vanilla extract
- 2 eggs
- 2 1/4 c. flour
- 1/2 c. unsweetened cocoa powder
- 1 tsp. baking soda
- pinch salt
German Chocolate Frosting:
- 1 c. evaporated milk
- 1 c. sugar
- 3 egg yolks
- 1/2 c. butter
- 1 tsp. vanilla
- 1 1/3 c. sweetened shredded coconut
- 1 c. chopped pecans
- 1/4 c. mini chocolate chips
- Preheat oven to 375*. Line baking sheet with parchment paper.
- In a large bowl, mix the butter, brown sugar, granulated sugar, vanilla and eggs with a hand mixer.
- In a separate medium sized bowl combine the dry ingredients: flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients into the wet mixture and blend until combined.
- Drop the dough by tablespoons into the parchment paper and bake for approximately 8 to 10 minutes. Cool on a baking rack.
- In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and vanilla over medium heat.
- Stir until well incorporated and thicks after about 12 minutes. Add in the pecans and coconut. Beat until thick enough to spread.
- Spread the frosting over the cookies, leaving a small portion of cookie exposed on the edges.
- Place the chocolate chips in a Ziplock bag and microwave for 30 second intervals until melted. Carefully snip the bottom corner of the bag and drizzle on top of cookies.
Eat, Bork, and Be Merry!