Less Sugar German Chocolate Cookies
Less Sugar German Chocolate Cookies
Adapted from this NYT Cooking Recipe
Ingredients
1 cup/128 grams all-purpose flour
½ cup/47 grams natural cocoa powder
½ teaspoon baking soda
½ teaspoon kosher salt
8 tablespoons/113 grams unsalted butter (1 stick), at room temperature
½ cup/110 grams packed dark brown sugar
1 large egg plus 1 egg yolk
1 teaspoon pure vanilla extract
1 cup unsweetened shredded coconut
Dark chocolate chips (as many as you like, or, as my best friend says, ‘Don’t skimp on the chips”)
Chopped pecans (as you wish)
Preparation
Lightly toast coconut by spreading it out on baking pan and baking 350 degrees for 5 – 8 minutes.
Keep oven heated to 350 degrees. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In a large bowl, beat butter, brown sugar together with an electric mixer on medium speed until fluffy, about 2 minutes. Beat in the eggs and vanilla until smooth.
Reduce the speed to low and beat in the flour mixture. Add coconut, chocolate chips and pecans and mix to just combine.
Portion the dough in 2 tablespoon scoops and roll them into balls. Place them on parchment-lined baking sheets, at least 2 inches apart. Bake the cookies until dry on top but still soft in the center, about 10 minutes. Remove from the oven and immediately tap the sheets against a work surface to deflate them slightly. Let the cookies sit on the sheets for 3 minutes, then transfer them to a rack to cool completely.