German Chocolate Cookies

Name: German Chocolate Cookies
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 3-4 dozen
Ingredients: 12 tablespoons unsalted butter, at room temperature (1 1/2 sticks); 1 cup light brown sugar; 1 large egg, at room temperature; 1 tablespoon vanilla extract; 1 1/2 cups flour; 1/2 cup unsweetened dutch cocoa; 1 teaspoon baking soda; 1/2 teaspoon kosher salt; 2 cups sweetened flaked coconut (shredded coconut fine too); 1 cup pecans, lightly toasted, then coarsely chopped; 4 ounces German chocolate, coarsely chopped (Baker's)

Submitted by Busters friend

"Found in the Washington Post who attributed it to cookbook author Sally Sampson's "Cookies". The dough can be frozen for up to two months. The cookies keep 5 days room temp in an airtight container (good for mailing!) & two weeks in the freezer after being baked (handy!). NOTE: To toast the pecans, spread them on a baking sheet and place in a 325-degree oven, shaking the sheet occasionally, for 15 minutes. Watch carefully; nuts burn quickly. *****these were one of the first gobbled up cookies on our Christmas trays! They are very dark & lumpy bumpy - suspicious looking in fact - but once tried were scooped up fast!******"

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Ready In:: 1hr 15mins
Ingredients:: 11
Yields:: 3-4 dozen

ingredients

12 tablespoons unsalted butter, at room temperature (1 1/2 sticks)
1 cup light brown sugar
1 large egg, at room temperature
1 tablespoon vanilla extract
1 ¹⁄₂ cups flour
¹⁄₂ cup unsweetened dutch cocoa
1 teaspoon baking soda
¹⁄₂ teaspoon kosher salt
2 cups sweetened flaked coconut (shredded coconut fine too)
1 cup pecans, lightly toasted, then coarsely chopped
4 ounces German chocolate, coarsely chopped (Baker's)

directions

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone liners.
Combine the butter and sugar in the bowl of a stand mixer or hand-held electric mixer. Beat on low speed to start, then on medium speed until smooth and creamy, scraping down the sides of the bowl as needed.
Add the egg and then the vanilla extract, beating well between additions. Scrape down the sides of the bowl; then, on low speed, add the flour, cocoa powder, baking soda and salt; beat until everything is well incorporated. Scrape down the sides of the bowl, then add the coconut, pecans and chocolate, mixing until well combined.
Drop the dough by heaping teaspoons onto 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 undersides of the cookies begin to firm up. The tops may still look shiny. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.

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RECIPE SUBMITTED BY

Busters friend

Pleasure Island, 73

First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! Copperhead count 2006 - Buster 2 (10 inchers w/yellow tails) 2007 - Buster & Roxie 1 (a 24 incher!) Buster woken from beauty sleep - http://www.recipezaar.com/members/home/62264/DSCN0335.JPG Big whiskers - http://www.recipezaar.com/members/home/62264/DSCN0333.JPG For those of you who gave kind condolences - thank you so very much. http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.

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