German Chocolate Cookies

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 12 tablespoons unsalted butter, at room temperature (1 1/2 sticks)
• 1 cup light brown sugar
• 1 large egg, at room temperature
• 1 tablespoon vanilla extract
• 1 1/2 cups flour
• 1/2 cup unsweetened dutch cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 cups sweetened flaked coconut (shredded coconut fine too)
• 1 cup pecans, lightly toasted, then coarsely chopped
• 4 ounces german chocolate, coarsely chopped (baker's)

Recipe

• 1 preheat the oven to 350 degrees. line 2 baking sheets with parchment paper or silicone liners.
• 2 combine the butter and sugar in the bowl of a stand mixer or hand-held electric mixer. beat on low speed to start, then on medium speed until smooth and creamy, scraping down the sides of the bowl as needed.
• 3 add the egg and then the vanilla extract, beating well between additions. scrape down the sides of the bowl; then, on low speed, add the flour, cocoa powder, baking soda and salt; beat until everything is well incorporated. scrape down the sides of the bowl, then add the coconut, pecans and chocolate, mixing until well combined.
• 4 drop the dough by heaping teaspoons onto the baking sheets, spacing the cookies about 2 inches apart. (alternatively, the dough can be rolled into a log, then cut into thin slices.) bake one sheet at a time for 10 to 12 minutes, until the undersides of the cookies begin to firm up. the tops may still look shiny. let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.