Chocolate chunks, toasted coconut and pecans are added to rich chocolate drop-cookie dough to echo the flavors of a classic chocolate cake.
What You Need
Original recipe yields 24 servings
2 pkg. (4 oz. each) BAKER'S GERMAN'S Sweet Chocolate, divided
1 cup flour
1/2 tsp. CALUMET Baking Powder
1/4 tsp. salt
1/2 cup butter or margarine, softened
1/2 cup packed brown sugar
1 tsp. vanilla
1 cup BAKER'S ANGEL FLAKE Coconut, toasted
1 cup chopped PLANTERS Pecans, toasted
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Let's Make It
Heat oven to 375°F.
Chop half the chocolate; set aside. Melt remaining chocolate as directed on package.
Combine flour, baking powder and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg and vanilla; mix well. Blend in melted chocolate. Gradually add flour mixture, mixing well after each addition. Stir in coconut, nuts and chopped chocolate.
Drop heaping tablespoonfuls of dough, 2 inches apart, onto 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.
How to Toast Coconut
Spread coconut onto bottom of shallow pan. Bake in 350°F oven 7 to 12 min. or until lightly browned, stirring frequently.
Place cookie dough on parchment-covered baking sheets to prevent cookies from sticking to pans and to help keep baking sheets clean between batches.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
24 servings, 1 cookie each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.