German Chocolate Cake Cookies

German Chocolate Cake Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 dozen small cookies, or 18+ very large delicious cookies

Serving Size: 2 small cookies, or 1 very large cookie

• 1 cup unsalted butter, at room temperature
• 1 cup light brown sugar
• 1 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 large eggs, beaten
• 2 1/4 cups all-purpose flour
• 1/2 cup unsweetened baking cocoa powder
• 1 teaspoon baking soda
• Pinch of salt
• 1 cup semisweet or bittersweet chocolate chips (I recommend Ghiardhelli bittersweet)
• 1 cup shredded sweetened coconut flakes
• 1 cup chopped pecans

Preheat oven to 375 degrees F. Line baking sheets with parchment paper or silicone liner.

In a large mixing bowl, beat the butter, sugars, vanilla and eggs. In a separate medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Slowly add the dry ingredients to the wet ingredients. Blend until combined, then stir in the chocolate chips, coconut and pecans.

For smaller cookies, drop the dough by heaping tablespoons onto the prepared baking sheets (12 cookies per sheet). For large cookies, use a 4-Tablespoon sized cookie scoop (leveling off the dough in the scoop to ensure equal portions) and drop dough balls onto cookie sheets (8 cookies per sheet). Bake small cookies for 8 to 10 minutes, and large cookies for 12 minutes. Remove from the oven and allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.