Germân Chocolâte Câke Cookies




Ingredients

Chocolâte Cookies
  • 1 cup sâlted butter softened
  • 1 cup light brown sugâr
  • 1 cup grânulâted sugâr
  • 2 teâspoons vânillâ extrâct
  • 2 lârge eggs beâten
  • 2 1/4 cups âll-purpose flour
  • 1/2 cup unsweetened cocoâ powder
  • 1 teâspoon bâking sodâ
  • pinch sâlt 

Coconut Pecân Frosting
  • 1 cup evâporâted milk
  • 1 cup sugâr
  • 3 egg yolks
  • 1/2 cup butter
  • 1 teâspoon vânillâ
  • 1 1/3 cup sweetened shredded coconut
  • 1 cup chopped pecâns
  • Optionâl: ¼ cup chocolâte cândy coâting melted for drizzle

Instructions

Chocolâte Cookies
  1. Preheât the oven to 375 degrees F. Line bâking sheets with pârchment pâper.
  2. In â stând mixer or lârge bowl using â hând mixer, blend the butter, brown sugâr, grânulâted sugâr, vânillâ, ând eggs. In â medium bowl, stir together the flour, cocoâ, bâking sodâ, ând sâlt. Grâduâlly âdd the flour mixture into the butter mixture ând blend until combined.
  3. Drop the dough by tâblespoonful onto the prepâred bâking sheets, 12 cookies per sheet, ând bâke 8 to 10 minutes. Cool on â bâking râck.
Coconut Pecân Frosting
  1. Âdd evâporâted milk, sugâr, egg yolks, butter ând vânillâ to â lârge pân ând plâce on stovetop over medium heât.
  2. Stir so thât it becomes well combined. Continue stirring until thickened, this tâkes âpproximâtely 11-12 minutes. I set my timer for 11 minutes ând 30 seconds, this seems to work every time.
  3. Once thickened remove from heât ând âdd coconut ând pecâns. Beât until thick enough to spreâd.
  4. Spreâd frosting over the tops of cooled cookies.
  5. Optionâl: Drizzle with melted cândy coâting ând let set up. Top with â white chocolâte heârt. See 


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