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BAKER'S® GERMAN'S® Sweet Chocolate Chunk Cookies

BAKER'S® GERMAN'S® Sweet Chocolate Chunk Cookies recipe
photo by:kraft
Chocolate chunks, toasted coconut and pecans are added to rich chocolate drop-cookie dough to echo the flavors of a classic chocolate cake.
15 min
25 min
About 2 dozen cookies or 24 servings, 1 cookie each
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What You Need

pkg.  (4 oz. each) BAKER'S GERMAN'S Sweet Chocolate, divided
cup  flour
tsp.  CALUMET Baking Powder
tsp.  salt
cup  (1 stick) butter or margarine, softened
cup  firmly packed brown sugar
tsp.  vanilla
cup  BAKER'S ANGEL FLAKE Coconut, toasted
cup  chopped PLANTERS Pecan Halves, toasted

Make It

PREHEAT oven to 375°F. Chop 1 of the chocolate bars; set aside for later use. Break remaining chocolate bars in half; place in microwaveable bowl. Microwave on HIGH 2 min. or until almost melted. Stir until chocolate is completely melted; set aside. Mix flour, baking powder and salt in medium bowl; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Blend in melted chocolate. Gradually add flour mixture, beating until well blended. Stir in chopped chocolate, coconut and pecans.

DROP heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.

BAKE 10 min. or until cookies are puffed and feel set to the touch. Cool on baking sheets 1 min. Remove to wire racks; cool completely.

Kraft Kitchens Tips

Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
How to Toast Coconut
Spread coconut in shallow baking pan. Bake at 350°F for 7 to 12 min. or until lightly browned, stirring frequently.
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