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Sunny Anderson turns German chocolate cake into cookies, and they are so good and so simple. (Did you know that German chocolate cake isn't German?! It was named after its creator, Sam German, Sunny tells us.)
Pro Tip from Sunny: To make bars instead of cookies, press the dough into a buttered 8-inch-square baking pan and bake 20 to 25 minutes. Cut into squares when cool.
Can't get enough chocolate? Be sure to check out Sunny's new show on Food Network, Chocolate Meltdown: Hershey's After Dark, which was taped after hours at the legendary Hershey Park amusement and water park in Hershey, PA.
For more sweet treats by Sunny, check out her Spiked Hot Chocolate Hazelnut Mudslides and Leftover Candy Popcorn Balls.
Ingredients
- 2 sticks butter, softened
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs, beaten
- 2 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa, such as Hershey's
- 1 teaspoon baking soda
- 1 pinch salt
- 1 cup semisweet chocolate chips
- 1 cup shredded sweetened coconut, such as Baker's Angel Flake Coconut
- 1 cup chopped pecans
Yield
Serves: Makes 3 dozen
Preparation
Preheat the oven to 375°F. Line two baking sheets with parchment paper.
In a stand mixer fitted with the paddle attachment or in a 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.