German Chocolate Brownie Cookies
Brownie-like cookies studded with chocolate chips and iced with classic German coconut pecan frosting.
1 1/2 cups all-purpose flour
1/3 cup unsweetened baking cocoa
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups packed brown sugar
2/3 cup vegetable shortening
1 tablespoon water
1 teaspoon vanilla extract
2 large eggs
2 cups semisweet chocolate chips
1/2 cup evaporated milk
1/2 cup granulated sugar
1/4 cup butter, softened
2 large egg yolks, lightly beaten
1/2 teaspoon vanilla extract
1/2 cup chopped pecans
1/2 cup sweetened flaked coconut
- For Cookies: Preheat oven to 375°F (190°C) .
- In a medium bowl combine flour, cocoa, salt and baking soda, mixing well; set aside.
- In large bowl cream together brown sugar, shortening, water, and vanilla until light and fluffy. Add eggs and continue beating for another 2 minutes. Stir in flour mixture until just mixed and then add chocolate chips.
- Drop by tablespoonfuls onto ungreased baking sheets about 2-inches apart. Bake in the middle of the oven for 7 to 9 minutes, or until cookies are set. Do not over bake. Cool for 2 minutes on baking sheet. Transfer cookies to wire rack to cool completely. Frost cooled cookies.
- For Frosting: Combine evaporated milk, sugar, butter, and egg yolks in medium saucepan. Stir over medium heat until thickened.
- Remove pan from heat. Stir in vanilla, pecans and coconut into the warm mixture. Allow to cool slightly and frost cooled cookies.
Makes 3 dozen cookies.