German Chocolate Cookies

German chocolate cake (named for the brand of chocolate that's commonly used, not because it has anything to do with Germany) is one of my all time favorites. With it's decadent caramel/coconut/pecan icing on top of rich, moist cake, there's really no downside to this awesome desert. As delicious as it is in cake format though, there's nothing that can't be even more yummy when cookie-fied.

Software
For the Cookies

• 1/2 cup butter, softened
• 3/4 cup sugar
• 1 egg
• Splash of vanilla extract
• 1 cup flour
• 1/3 cup cocoa powder
• 1/4 teaspoon baking soda
• Large pinch salt
• 1 cup chocolate chips

For the Icing

• 1/3 cup sugar
• 1/3 cup evaporated milk
• 2 1/2 tablespoons butter
• 1 egg
• 1/2 cup flaked coconut
• 1/3 cup chopped pecans
• Splash of vanilla extract

Hardware

• Small saucepan
• Whisk
• Large mixing bowl
• Mixer or spoon
• Measuring cups and spoons
• Cookie scoop
• Cookie sheets (lined with parchment)

1. Combine sugar, evaporated milk, butter, and egg
2. Cook over medium heat, stirring constantly, until mixture starts to bubble
3. Stir in coconut, pecans, and vanilla
4. Cook until the mixture thickens slightly and turns a light caramel brown color
5. Allow to cool to room temperature

1. Preheat oven to 350 degrees Fahrenheit
2. Combine butter, sugar, egg, and vanilla
3. Add flour, cocoa, baking soda, and salt and stir until well blended
4. Mix in the chocolate chips
5. Scoop balls of dough onto cookie sheets
6. Make small depressions in the tops of the balls of dough and fill with coconut/pecan frosting
7. Bake for 8 to 10 minutes
8. Allow to cool slightly before transferring
9. Enjoy with a tall glass of milk