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

Ingredients

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

Pinch salt

1 cup milk chocolate chips

1 cup shredded sweetened coconut, such as Baker’s Angel Flake Coconut

1 cup chopped pecans

Directions