Talking about cookies today.  

Ones that are inspired by a german chocolate cake. 

You know, that good ol’ chocolate cake with coconut-pecan frosting.  It’s an addicting combination. 

So here, I loaded a chewy cookie base with chopped milk and bittersweet chocolate.  

Then I mixed in toasted coconut flakes and chopped pecans.

I mean, it’s no cake but… 

I was never much of a cake person. 

German Chocolate Chunk Cookies 

• 2 ¼ cups all purpose flour 
• ½ tsp. baking soda
• ½ tsp. salt 
• ½ cup unsalted butter (1 stick) 
• 1 cup plus 2 tbsp. white sugar
• 1/3 cup dark (or light) brown sugar
• 1 egg 
• ¼ cup milk 
• ½ tsp. pure vanilla extract 
• ½ cup of bittersweet chocolate and ½ cup  milk chocolate, shopped (or you can use a german chocolate block, chopped)
• ½ cup unsweetened coconut flakes, toasted
• ½ cup chopped pecans, toasted 

Directions: 

- Preheat oven to 350 degrees.

- Whisk together the flour, baking soda and salt in a medium bowl.  In a mixer, blend the butter and sugar until smooth and well blended.  Add the egg and mix until combined. Add in the milk and vanilla and mix.  

- Slowly add in the flour mixture into the butter mixture until it is all combined. Scraping down the sides of the bowl. 

- Stir in the chopped chocolate, pecan, and coconut. 

- Using a tablespoon cookie scoop, scope dough balls on baking sheet and bake for about 12 minutes, or until edges are golden.  Take them out, but let the cookies finish baking and cooling by keeping them on the sheet for a few minutes before removing. 

Package these up and share with others.