German Chocolate Cookies

So you've heard me rave and rave about my new Rachael Ray cookbook, and I haven't said a word about my new cookie book! It's called Recipe of the Week: Cookies by Sally Sampson. It has great pictures and 52 recipes, one per week for an entire year.

Yesterday I made these.

Soft, chewy, and ultra chocolately. Perfect for any chocolate lover.

Pssttt....I also got a new camera for Christmas, notice the difference from the iPhone! I'm still playing around with the settings. :)



German Chocolate Cookies

• 3/4 cup unsalted butter (11/2 sticks), at room temperature
• 1 cup light brown sugar
• 1 large egg, at room temperature
• 1 tablespoon vanilla extract
• 11/2 cups all-purpose white flour
• 1/2 cup unsweetened Dutch process cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 cups sweetened coconut flakes
• 1 cup pecans, lightly toasted and cooled, chopped
• 4 ounces German's sweet chocolate, chopped

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

Place the butter and sugar in the bowl of a mixer fitted with the paddle attachment and mix until smooth and creamy. Scrape down the sides of the bowl, add the egg and vanilla, one at a time, mixing well between additions. Scrape down the sides of the bowl, add the flour, cocoa, baking soda, and salt. Mix until well incorporated. Scrape down the sides of the bowl, add the coconut, pecans, and chocolate. Mix again.

Drop the dough by heaping teaspoons about 2 inches apart. Transfer to oven and bake until the underside of the cookie begins to firm up, 10 to 12 minutes. Cool on the cookie sheet. Transfer to a wire rack and repeat with remaining dough.


My only gripe is that I didn't have enough coconut flakes!! Next time I make these I'll be sure to buy a new bag.  Enjoy!

Link up at Sweets for a Saturday.