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Category: Cookies
Prep Time: Cook Time: Total Time:
1 1/2 cups flour
1/3 cup unsweetened cocoa powder
1/2 tsp salt
1/4 tsp baking soda
1 1/2 cups brown sugar, packed
2/3 cup vegetable shortening (I used butter flavored)
1 tbsp water
1 tsp vanilla
2 large eggs
2 cups semi-sweet or bittersweet chocolate chips
Glaze
1/2 cup evaporated milk
1/2 cup sugar
1/4 cup butter, softened, salted is best
2 large egg yolks, lightly beaten
1/2 cup chopped pecans which have been toasted
1/2 cup sweetened flaked coconut
Preheat oven to 375. Combine cocoa, flour, salt and baking soda; mix well and set aside.
Cream together brown sugar, shortening, water and vanilla until light and fluffy. Add eggs and continue beating for 2 minutes. Stir in flour mixture until well mixed, then add chocolate chips.
Drop by tbsp onto ungreased baking sheets and bake for 7-9 minutes. Do not over bake. Cool for 2 minutes on baking sheet then transfer cookies to wire rack.
Prepare frosting. Combine evaporated milk, sugar, butter and egg yolks in a medium saucepan. Turn heat to medium and cook, stirring often, until thickened. Remove from heat and stir in vanilla, pecans and coconut. Allow to cool slightly, then spoon over cookies.
Note: The icing will thicken as it sits, so do not worry if it seems thin. You should take it off the heat when it is the consistency of runny pudding or when a finger drawn down the back of a coated spoon produces a line.
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GERMAN CHOCOLATE BROWNIE COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
1 1/2 cups flour
1/3 cup unsweetened cocoa powder
1/2 tsp salt
1/4 tsp baking soda
1 1/2 cups brown sugar, packed
2/3 cup vegetable shortening (I used butter flavored)
1 tbsp water
1 tsp vanilla
2 large eggs
2 cups semi-sweet or bittersweet chocolate chips
Glaze
1/2 cup evaporated milk
1/2 cup sugar
1/4 cup butter, softened, salted is best
2 large egg yolks, lightly beaten
1/2 cup chopped pecans which have been toasted
1/2 cup sweetened flaked coconut
Preheat oven to 375. Combine cocoa, flour, salt and baking soda; mix well and set aside.
Cream together brown sugar, shortening, water and vanilla until light and fluffy. Add eggs and continue beating for 2 minutes. Stir in flour mixture until well mixed, then add chocolate chips.
Drop by tbsp onto ungreased baking sheets and bake for 7-9 minutes. Do not over bake. Cool for 2 minutes on baking sheet then transfer cookies to wire rack.
Prepare frosting. Combine evaporated milk, sugar, butter and egg yolks in a medium saucepan. Turn heat to medium and cook, stirring often, until thickened. Remove from heat and stir in vanilla, pecans and coconut. Allow to cool slightly, then spoon over cookies.
Note: The icing will thicken as it sits, so do not worry if it seems thin. You should take it off the heat when it is the consistency of runny pudding or when a finger drawn down the back of a coated spoon produces a line.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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