 |
Prep Time: 0 Minutes Cook Time: 7 Minutes |
Ready In: 7 Minutes Servings: 5 |
|
When the German Chocolate cake is too much trouble to bake, try these Ingredients:
cookie dough |
1-1/2 c. firmly packed light brown sugar |
2/3 cup unsalted butter |
1 tbls. water |
1 tsp. vanilla extract |
2 eggs |
1-1/2 c. flour |
1/3 c. unsweetened cocoa powder |
1/2 tsp. salt |
1/4 tsp. baking soda |
2 c. (12 ounces) semi-sweet chocolate chips |
topping |
1/2 c. evaporated milk, plus more as needed to thin |
1/2 c. granulated sugar |
1/4 c. unsalted butter |
2 egg yolks, slightly beaten |
1/2 tsp vanilla extract |
1/2 c. chopped pecans |
1/2 c. flaked coconut |
Directions:
1. Heat oven to 375°F.
2. COOKIE DOUGH:
3. In the bowl of an electric mixer combine brown sugar, unsalted butter, water and vanilla extract; beat at medium speed until well blended.
4. Add eggs; beat well.
5. In a medium bowl combine flour, cocoa, salt and baking soda.
6. Add to unsalted butter mixture; beat at low speed just until blended. Stir in chocolate chips.
7. Drop dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheets.
8. Bake 7 to 9 minutes or until cookies are set.
9. Cool 2 minutes on baking sheet; transfer to cooling rack to cool completely.
10. TOPPING:
11. In a medium saucepan combine evaporated milk, granulated sugar, unsalted butter and egg yolks; stir over medium heat until thickened. Remove from heat.
12. Stir in vanilla extract, pecans and coconut. Cool completely. Lightly frost cookies.
|
|