Description
This recipe is part of our collection of cookies for cake lovers! These thick chocolate cookies are reminiscent of German chocolate cake in a portable, bite-sized form. The thick chocolate, made-from-scratch cookie is topped with a caramel coated coconut and a rich chocolate drizzle.
Ingredients
Scale
- 1 cup butter, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- 1/3 cup cocoa powder
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 3/4 cups all-purpose flour
- 2 cup sweetened flaked coconut
- 1/3 cup caramel sauce
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a bowl of your stand mixer fitted with the paddle attachment, mix butter and sugar together on medium speed for 2 minutes.
- Turn the mixer to low and add vanilla, milk, cocoa powder, salt, baking powder, and baking soda. Once combined, turn the mixer up to medium and mix until smooth, and combine, scraping sides of bowl as necessary.
- Add flour and mix until just incorporated.
- Form dough into 1-inch balls and place on the prepared baking sheet. Press the center of each dough ball down with your thumb creating an indent. Set aside.
- In a medium bowl combine coconut and caramel, stirring until evenly mixed. Spoon a teaspoon-sized amount of caramel into the indent of each cookie. Bake for 8-10 minutes, or until the cookies are set.
- Allow the cookies to cool on the baking sheet for 3-4 minutes and then transfer to a wire rack to cool completely.
- Place chocolate chips in a small bowl, heat in 20-second increments, stirring in between each, until chocolate is melted and smooth. Place melted chocolate in a small zip top bag with the corner snipped off and drizzle cookies with melted chocolate.
- Allow chocolate to set before storing.
Notes
Store in an airtight container for up to 3 days for best freshness.
