These cookies have all the good tastes of the cake they are named after: rich chocolate, coconut and pecan.
Get Ahead: Cookies can be stored in an airtight container for up to 5 days. The dough can be frozen for up to 2 months. Baked cookies can be frozen for up to 2 weeks.
Servings: 3 – 4 dozen
Ingredients
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12 tbsp (1 1/2 sticks) unsalted butter, at room temperature
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1 cup light brown sugar
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1 large egg, at room temperature
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1 tablespoon of vanilla extract
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1 1/2 cup flour
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1/2 cup unsweetened Dutch cocoa powder, such as Droste
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1 teaspoon of baking soda
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1/2 teaspoon kosher salt
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2 cups sweetened coconut flakes or grated coconut
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1 cup pecans, lightly toasted, then roughly chopped (see NOTE)
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4 ounces Baker’s German chocolate, coarsely chopped
instructions
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone molds.
Combine butter and sugar in the bowl of a stand mixer or electric hand mixer. Beat on low speed to start, then on medium speed until smooth and creamy, scraping down sides of bowl as needed.
Add the egg then the vanilla extract, beating well between additions. Scrape down sides of bowl; then, at low speed, add the flour, cocoa powder, baking soda and salt; beat until everything is well incorporated. Scrape down sides of bowl, then add coconut, pecans and chocolate, stirring until combined.
Place the dough by heaping teaspoons on 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 bottoms of the cookies begin to firm up. The tops can still look bright. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.
NOTE: To toast the pecans, spread them out on a baking sheet and place in a 325 degree oven, shaking the sheet occasionally, for 15 minutes. Watch carefully; nuts burn quickly.
Recipe source
From “Cookies” by cookbook author Sally Sampson (Wiley, 2007).
Tested by Bonnie S. Benwick.
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