The other day I went to my first-ever baby shower, at least that I can remember. It was for my friend Meaghan, of SunshineDeisgnsbyMOD, who I’ve mentioned before. She’s pretty great, and her baby’s going to be pretty great, so the whole thing was pretty great. We had soup and salad, we talked and we laughed, and we ate cupcakes and cookies.
The cupcakes and cookies were my doing. I tend to force Meaghan to eat my desserts on a weekly basis when I bring them into school and leave them on her desk without even asking if she wants one first. Her baby shower would be no different. To keep things simple, I made classic yellow cupcakes; some with vanilla frosting, and some with chocolate frosting. Sometimes, basic is best.
I did not have similar simplistic visions for the baby shower cookies, however. I texted Meaghan to see if there was any cookie in particular that she would like to make an appearance at her shower. Her response began with, “I like everything cookies, like chocolate, coconut, nuts.” There were a coupe of other cookies that she mentioned as well in her text message, but I hardly noticed those because I instantly blacked out at the thought of the most delightful combination of “chocolate, coconut, nuts” that I could think of. The German Chocolate Cake Cookie.
I first came across the recipe from Handle the Heat, years ago and knew I had to make it again. But this time, I decided to use my own dark double chocolate chip cookie base. It’s the dark double chocolate chip cookie base that I love the most, and it’s hard to part with sometimes even when one of your favorite blogger’s cookie recipe looks just as delightful. So, I ended up combining my dark double chocolate chip cookie, baked to warm and gooey perfection, topped with Handle the Heat’s German Chocolate Cake Cookie coconut-pecan topping, and drizzled with a final touch of chocolate. The German Chocolate Cake Cookie is the perfect “everything cookie” for those of you who like “chocolate, coconut, nuts”.
Ingredients
For the Cookies:
- 2 1/4 cups all-purpose flour
- 1/2 cup dark chocolate cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup 2 sticks butter or margarine, softened
- 1 cup packed brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups of dark chocolate chips
For the Topping:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 2 large egg yolks
- 1/2 cup 1 stick unsalted butter
- 1 teaspoon vanilla extract
- 1 heaping cup sweetened shredded coconut
- 1 cup chopped pecans
- 4 ounces semisweet chocolate melted
Instructions
For the Cookies:
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Preheat oven to 375 degrees.
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Combine flour, cocoa, baking soda and salt in a small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in a large mixing bowl until creamy. Beat in eggs for about 2 minutes or until light and fluffy. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
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Bake for 8 to 10 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
For the Topping:
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In a small saucepan, combine the milk, sugar, egg yolk, and butter and heat on medium heat. Cook, stirring occasionally, until the mixture has thickened, for about 10 minutes. Remove from the heat and stir in the vanilla, coconut, and pecans. Put the mixture in the fridge to cool and thicken, for about 15-20 minutes.
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Drizzle the melted chocolate all over the cookies, using a spoon or a ziplock bag with the corner snipped. Let everything set for at least 15 minutes before serving.