If you enjoy an old fashioned German’s chocolate cake, you’ll enjoy these cookies. Sweet German’s chocolate dough filled with toasted coconut, pecans and chocolate chunks, these little gems are a delicious way to satisfy your German’s chocolate cravings.
German’s Chocolate Chunk Cookies – Recipe from Kraft
Makes about 32 cookies
You will need:
2 packages (4 oz. each) German’s sweet chocolate
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup (1 stick) butter softened
1/2 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla
1 cup sweetened flake coconut, toasted
1 cup chopped pecan halves, toasted
Pecans and coconut can be toasted in a 325 degree oven for about 10 minutes. Watch carefully so not to burn.
PREHEAT oven to 375°F.
Chop 1 of the 4 ounce chocolate bars into small pieces; set aside. Break-up remaining chocolate bar; place in microwaveable bowl and melt in the microwave. Stir until smooth; set aside.
Mix flour, baking powder and salt in medium bowl; set aside.
In a large mixing bowl, beat butter and brown sugar until light and fluffy. Add egg and vanilla; mix well. Add in melted chocolate. Slowly add flour mixture, beating until well combined. Stir in chopped chocolate, coconut and pecans.
Drop heaping tablespoonfuls of cookie dough 2 inches apart onto baking sheets lined with parchment paper or a silpat.
Bake cookies 10-12 minutes or until cookies are puffed and set. Cool on baking sheets for a minute or two, then transfer to wire racks to cool completely.
