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Brownie-like cookies studded
with chocolate chips and iced with a German coconut pecan frosting.
German
Chocolate Brownie Cookies
- 1 1/2 cups all-purpose
flour
- 1/3 cup unsweetened baking
cocoa
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 1/2 cups packed brown
sugar
- 2/3 cup vegetable shortening
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate
chips
-
- Frosting:
- 1/2 cup evaporated milk
- 1/2 cup granulated sugar
- 1/4 cup butter, softened
- 2 large egg yolks, lightly
beaten
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1/2 cup sweetened flaked
coconut
- Heat oven to 375°F (190°C) .
- In a medium bowl combine
flour, cocoa, salt and baking soda, mixing well; set aside.
- In large bowl cream together
brown sugar, shortening, water, and vanilla until light and
fluffy. Add eggs and continue
beating for another 2 minutes. Stir in flour mixture until
just mixed and then add chocolate
chips.
- Drop by tablespoonfuls
onto ungreased baking sheets about 2-inches apart. Bake in the
middle of the oven for 7 to 9 minutes, or until cookies are set.
Do not over bake. Cool
for 2 minutes on baking sheet. Transfer cookies to wire rack
to cool completely. Frost
cooled cookies.
- For Frosting: Combine
evaporated milk, sugar, butter, and egg yolks in medium saucepan.
Stir over medium heat
until thickened.
- Remove pan from heat.
Stir in vanilla, pecans and coconut into the warm mixture. Allow to cool slightly and
frost cooled cookies.
Makes 3 dozen.
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