SUNNY'S GERMAN CHOCOLATE CAKE COOKIES
from Sunny Anderson of Food Network...these are AMAZING! They are slightly crispy on the outside and soft on the inside. My family LOVED them! It is very important that you use the parchment paper on your cookie sheets. It helps your cookies to not spread too much and to not stick to the cookie sheet!
Provided by QueenJellyBean
Categories Drop Cookies
Time 23m
Yield 3 dozen cookies, 36 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees. Line baking sheets with parchment paper.
- Blend butter, both sugars, vanilla and eggs in a large bowl with hand mixer or use a stand mixer.
- In another bowl, combine flour, cocoa, baking soda and salt.
- Gradually add flour mixture to butter mixture and blend until combined.
- Stir in chocolate chips, coconut and pecans.
- Drop dough by tablespoonfuls onto prepared pans. Bake 8-10 minutes. Cool on pan for 2 minutes then remove to baking rack to cool completely.
Nutrition Facts : Calories 179.8, Fat 9.9, SaturatedFat 5.1, Cholesterol 23.9, Sodium 97.7, Carbohydrate 22.9, Fiber 1.4, Sugar 15.1, Protein 2
SUNNY'S GERMAN CHOCOLATE CAKE COOKIES
Steps:
- Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.
- In a stand mixer or large bowl using a hand mixer, blend the butter, both sugars, vanilla and eggs. In a medium bowl, stir together the flour, cocoa, baking soda and salt. Gradually add the flour mixture into the butter mixture and blend until combined. Stir in the chocolate chips, coconut and pecans.
- Drop the dough by tablespoonfuls onto the prepared baking sheets, 12 cookies per sheet, and bake 8 to 10 minutes. Cool on a baking rack.
SUNNY'S GERMAN CHOCOLATE CAKE COOKIES
Number Of Ingredients 1
Steps:
- prep step below
- Preheat the oven to 375 degrees F. Line baking sheets with parchment paper. In a stand mixer or large bowl using a hand mixer, blend the butter, both sugars, vanilla and eggs. In a medium bowl, stir together the flour, cocoa, baking soda and salt. Gradually add the flour mixture into the butter mixture and blend until combined. Stir in the chocolate chips, coconut and pecans.Drop the dough by tablespoonfuls onto the prepared baking sheets, 12 cookies per sheet, and bake 8 to 10 minutes. Cool on a baking rack. Cook's Note: To make bars, press the dough into a buttered 8 by 8-inch square baking pan and bake 20 to 25 minutes. Cut into squares when cooled.
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GERMAN CHOCOLATE COOKIES | READY SET EAT
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Cuisine AmericanCategory DessertServings 24Total Time 1 hr
- Arrange oven racks in upper and lower third of oven. Preheat oven to 350°F. Spray two baking sheets with cooking spray.
- Beat cake mix, butter and eggs in large bowl with an electric mixer on medium speed until well blended, about 2 minutes. Divide dough into 24 equal pieces and place on baking sheets. Bake 14 to 16 minutes, turning and rotating pans halfway through. Cool on baking sheets 1 minute before removing to rack to cool completely.
- Melt butter in a large saucepan over medium heat. Stir in brown sugar, coconut, pecans, milk, vanilla and salt; bring to a boil. Remove from heat and cool until thickened.
- Frost cookies evenly with cooled frosting. Place chocolate chips in small microwave-safe bowl and microwave 30 seconds. Stir until melted. Drizzle frosted cookies with melted chocolate.
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