For I am convinced that neither death nor life, neither angels nor demons, neither the present nor the future, nor any powers, neither height nor depth, nor anything else in creation, will be able to separate us from the love of God that is in Christ Jesus our Lord.
Romans 8: 38-39
I consider myself a lover, not a hater. Different religion, political, or environmental beliefs. That is OK, I still respect you as a person. God calls us to love everyone, even if I don’t necessarily agree with your ideas. However, the line has to be drawn somewhere. And if you do not LOVE German chocolate frosting – we can not be friends. I’m sorry but a girl has to have her standards.
Caramel-ly, coconut-ty, pecan-y perfection. Add in these awesome chewy, chocolate-ey cookies with a ganache drizzle = perfection.
Mr. Mead notified me, over the weekend these are probably his new favorite dessert. He might as well have dropped the microphone and left the stage. I was staggered, whaaat? He doesn’t even care for dessert, he rarely eats sweets. And when he does, it is usually fruity – mostly strawberry.
Now the only way these little bundles of goodness can be devoured is with a big glass of cold milk.
Warning: These cookies must be ingested with caution, they are highly addictive. Two nights in a row, Mr. Mead and I enjoyed one of these cookies during our downtime (aka after little ones were in bed). And I found myself on the third night wishing there were more.
- ½ cup butter
- 2 cups semisweet chocolate chips
- ¾ cups light brown sugar, packed
- ½ cup granulated sugar
- 3 eggs, lightly beaten
- 1 tsp vanilla extract
- 1½ cup all-purpose flour
- 2 tbsp cocoa powder
- 1 tbsp cornstarch
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup evaporated milk
- 1 cup light brown sugar
- 3 egg yolks, beaten with 1 teaspoon of water
- ½ cup butter
- 2 tsp vanilla extract
- 1¼ cup pecan pieces
- 1¼ cup sweetened flaked coconut
- 1 tbsp cornstarch
- ½ tsp salt
- 4 oz semi-sweet chocolate - chopped
- Preheat oven to 350 degrees Fahrenheit.
- In a medium sized pan, place butter and chocolate chips, melt over a medium low heat, being careful to not let chocolate scald.
- Remove from heat, once melted. Allow to cool slightly.
- Stir in sugars, eggs and vanilla extract.
- In a separate, medium-sized bowl, whisk together flour, cocoa powder, cornstarch, baking powder, baking soda, and salt.
- Slowly pour liquid mixture into flour mixture, with mixer on a low setting. Once flour mixture has been added to liquid, turn blender to medium speed for 1 minute.
- Place cookie dough by approximately a 1½" scoop (slightly smaller than a golf ball) onto lined cookie sheet.
- Bake for 9 minutes, remove from oven and allow cookies to cool for 5 minutes before transferring to a cookie rack.
- Repeat until all cookies have been cooked.
- In a large saucepan mix together evaporated milk and cornstarch.
- Add in sugar, egg yolks, butter and vanilla.
- Cook over low-medium heat until it reaches a low boil. Stir constantly until thick (pudding consistency), about 10 minutes from when it starts to boil.
- Remove from heat and stir in pecans and coconut - it will continue to thicken as it cools.
- Once cookies and frosting have cooled, spread an even layer of frosting onto a cookie, then place another cookie on top. With a twisting motion, tighten top cookie down onto frosted bottom cookie. Repeat until all cookies are frosted and paired up.
- Using a double broiler or a low microwave setting, melt chocolate.
- Place melted - slightly cooled chocolate into a zip lock bag and snipping corner (or using a spoon), drizzle chocolate over cookies.
- Let chocolate set up prior to serving ( placing cookies in refrigerator will speed up this process).