Yeld: 24 Servings
Time: 40 Minutes
INGREDIENTS
COOKIES
1 1/4 cups (5.6 ounces) all-purpose flour
1/3 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1 stick (4 ounces) unsalted butter, at cool room temperature
3/4 cup lightly packed dark brown sugar
1/4 cup granulated sugar
1 large egg
1 large egg yolk
1/2 teaspoon vanilla extract
1 cup semisweet chocolate chips
TOPPING
1/2 cup evaporated milk
1/2 cup granulated sugar
1 large egg yolk
4 tablespoons (2 ounces) unsalted butter
1/2 teaspoon vanilla extract
1/2 heaping cup sweetened shredded coconut
1/2 cup chopped pecans
2 ounces semisweet chocolate, melted
DIRECTIONS
COOKIES
1. Preheat the oven to 350°F. Line baking sheets with parchment
paper or silicone baking mats.
2. In a medium bowl, sift together the flour, cocoa powder, baking
powder, and salt.
3. In the bowl of an electric mixer, beat the butter, brown sugar, and
granulated sugar on medium-high speed until well combined and
smooth. Add the egg, egg yolk, and vanilla and beat until
combined. On low speed gradually add the flour mixture. Fold in
the chocolate chips with a rubber spatula.
4. Using a medium spring-loaded cookie scoop, drop the dough by
1 1/2 tablespoon rounds onto the prepared baking sheets.
5. Bake for about 10 minutes. Let them cool on baking sheets for 10
minutes before removing the cookies to wire racks to cool completely.
TOPPING
1. In a small saucepan set over medium heat combine the milk,
sugar, egg yolk, and butter.
2. Cook, stirring frequently, until the mixture has thickened, about
10 minutes. Remove from heat and stir in the vanilla, coconut,
and pecans. Let cool until thick enough to spread on top of the
cooled cookies.
3. Drizzle the melted chocolate all over the cookies. Let everything
set for at least 15 minutes before serving.
