Lately, I’ve been really craving some chocolate chip cookies. Classic chocolate chip cookies. With a glass of milk. Instead, I saw these on pinterest from Bake or Break. I had to make them. They have chocolate chips in them, so it should totally satisfy my craving, right? Wrong.. but they were still delicious and I’m glad I made them. Chocolate chip cookies another day!
I definitely lightened up and changed the recipe from Bake or Break pretty thoroughly, but these cookies are so good if you’re a fan of german chocolate cake. I absolutely love german chocolate cake, but my favorite part is mostly the coconut pecan frosting. These cookies don’t have frosting or anything, but the coconut and pecans are mixed into the batter. SO GOOD. To make the cookies slightly more cake like, I replaced half the butter with applesauce, just to make them a little bit fluffier.
These cookies are really good with a glass of milk or a cup of tea. I’m wondering how amazing they’d be if I frosted the next batch? I don’t want to think about it. Yum.
German Chocolate Cookies
yields 2 dozen cookies
1 cup + 2 T white whole wheat flour
1/4 cup cocoa
1/2 t baking soda
1/8 t salt
1/4 cup unsweetened applesauce
1/4 cup butter, softened
1/2 cup agave nectar
1/4 cup molasses
1 egg
1 t vanilla
1/2 cup chocolate chips
1/2 cup unsweetened coconut
1/2 cup chopped pecans
In a small bowl, stir together the flour, cocoa, baking soda and salt. In the bowl of a stand mixer, cream the butter until fluffy. Add in the applesauce, agave and molasses. Mix in the egg and vanilla. Slowly add in the flour mixer. Stir until just incorporated. Fold in the chocolate chips, coconut and pecans.
Drop dough by the tablespoon onto parchment or silicone lined baking sheets. Bake 12-15 minutes at 350ºF. Cool on wire racks. Store in airtight container.