Have you ever noticed how how polarizing nuts can be!? Seriously, I feel as though everyone I ask either LOVES the nuts in baked goods, or HATES the nuts. A personal example – my 8-year-old Sam is the LEAST picky eater I’ve ever met. Seriously, when he was home last week with pneumonia I wanted to baby him and asked what he’d like to eat – ice cream, chicken soup, anything his heart desired. What does he request? Brussel sprouts! Honestly, when we lived in Japan he’d try every strange smelling/looking food that the rest of us backed away from. We’d all watch in awe while he sampled raw octopus, fermented soybean, and pickled plums, just to name a few. The one thing Sam absolutely refuses to eat? Baked goods with nuts! Is there anyone who is feels lukewarm on this issue?
Well, I love the nuts, but luckily, this cookie (and the dough!) is just so rich and delicious that it doesn’t matter what the heck you mix-in or leave out, they’re gonna be good! At first glance, they seemed to me to be missing a key ingredient – that great caramel frosting that defines the German Chocolate Cake. But everything else about them sounded so appealing and we decided to go ahead and give them a try. Ashley added white chocolate chips and dropped the pecans. I made the recipe as-is and loved it, but next time (and there WILL be a next time), I’m gonna give it a try with some caramel candy. Also, be sure not to overcook these cookies, they were so rich and gooey after just 8-10 minutes in the oven and a minute or two cooling on the pan.
German Chocolate Cake Cookies
slightly adapted from Food Network
2 sticks butter, softened
1 cup light brown sugar
1 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs, beaten
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa, such as Hershey’s
1 teaspoon baking soda
1 cup milk chocolate chips
1 cup shredded sweetened coconut, such as Baker’s Angel Flake Coconut
1 cup chopped pecans