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.