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
Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.In a stand mixer or large bowl using a hand mixer, blend the butter, both sugars, vanilla and eggs. In a medium bowl, stir together the flour, cocoa, baking soda and salt. Gradually add the flour mixture into the butter mixture and blend until combined. Stir in the chocolate chips, coconut and pecans. Drop the dough by tablespoonfuls onto the prepared baking sheets and bake 8 to 10 minutes. Cool on a baking rack.
