From Taste of Home magazine
Yield: 6 dozen
Yield: 6 dozen
Basically a chocolate chip cookie with a German chocolate frosting. A big hit at a recent gathering, getting more votes for "favorite" than any other cookie!
Frosting | Cookie Dough | ||
---|---|---|---|
1 | egg, lightly beaten | 1 c | butter, softened |
1 can (5 oz) | evaporated milk | ¾ c | sugar |
2/3 c | sugar | ¾ c | packed brown sugar |
¼ c | butter, no substitutes, cubed | 2 | eggs |
1-1/3 c | flaked coconut | 1 tsp | vanilla extract |
½ c | chopped pecans | 2¼ c | all-purpose flour |
2 c (12 oz) | semisweet chocolate chips | 1 tsp | baking soda |
1 tsp | salt | ||
2 c (12 oz) | semisweet chocolate chips | ||
¼ c | flaked coconut |
Cookies
- Preheat oven to 350 degrees.
- For frosting, in a saucepan, combine the egg, milk, sugar and butter. Cook and stir over medium-low heat for 10-12 minutes or until slightly thickened and mixture reaches 160 degrees. Stir in coconut and pecans. Set aside.
- In a mixing bowl, cream butter and sugars.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla.
- Combine the flour, baking soda and salt; gradually add to creamed mixture.
- Stir in 2 cups chips and coconut.
- Drop by tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake 8-10 minutes or until lightly browned.
- Cool for 10 minutes beforing removing cookies onto wire rack to cool completely.
Frosting & Drizzle
- Frost cooled cookies.
- In a microwave, melt chocolate chips and drizzle over cookies.