Title: German Chocolate Brownie Cookies
Categories: Cookies, Chocolate
Yield: 1 servings
1 1/2 c Firmly-packed brown sugar
2/3 c Crisco shortening
1 tb Water
1 ts Vanilla
2 Eggs
1 1/2 c All-purpose flour
1/3 c Cocoa
1/2 ts Salt
1/4 ts Baking soda
2 c Semi-sweet chocolate chips
Topping:
1/2 c Evaporated milk
1/2 c Granulated sugar
1/4 c Golden crisco shortening
2 Egg yolks; lightly beaten
1/2 ts Vanilla
1/2 c Chopped pecans
1/2 c Flaked coconut
1. Pre-heat oven to 375F (190C). Place sheets of foil on
countertop for cooling cookies.
2. For cookies, combine brown sugar, shortening, water and
vanilla in large bowl. Beat at medium speed of electric
mixer until well blended. Beat eggs into creamed mixture.
3. Combine flour, cocoa, salt and baking soda. Mix into
creamed mixture at low speed just until blended. Stir in
chocolate chips.
4. Drop rounded tablespoonfuls (15 cm) of dough 2 inches (5
cm) apart onto ungreased baking sheet.
5. Bake one baking sheet at a time at 375F (190C) for 7
to 9 minutes, or until cookies are set. DO NOT OVERBAKE.
Cool 2 minutes on baking sheet. Remove cookies to foil to
cool completely.
6. For topping, combine evaporated milk, sugar, shortening
and egg yolks in medium saucepan. Stir over medium heat
until thickened. Remove from heat. Stir in vanilla, pecans
and coconut. Cool completely. Frost cooled cookies.
About 3 dozen cookies
