German Chocolate Cookies

I was pondering the meaning of cake the other day...what is so alluring about all things cake? When I tell people I am going to baking and pastry school they always automatically ask if I make cakes. When I tell people I work at a bakery, they always ask what kind of cakes we make. I just find it funny that "cake" is such a universal word instantly associated with "baking and pastry". Don't get me wrong, I like cake every once in a while; and I like how people always want a cake when they are celebrating something. I just feel like cake has had its day and maybe some of the other things in the baking/pastry world deserve a chance on top. Equal rights for all pastries...people, come on.

I digress...as usual. Anyways, I got to thinking how cool would it be if there was a line of cookies with cake flavors. Black forest, Carrot cake, red velvet, Italian cream cheese, and German chocolate. I know black and white cookies are cake like in texture, but I am talking about keeping the same consistency of a traditional chocolate chip cookie, but with cake inspired flavors. I am sure this is not a new idea, but I decided to start making up my own cake cookie recipes. My first attempt was a German chocolate cookie. I was pleased with the result, and that is why I am posting the recipe.

German Chocolate Cookies

1/3 cup + 2 TBS brown sugar
1 cup white sugar
1 cup room temp butter
1 TBS Honey
2 eggs room temp
1 tsp vanilla
1/2 cup cocoa
3/4 tsp salt
1 tsp baking soda
2 1/4 cups AP flour
2 cups milk chocolate chips
3/4 cup unsweetened shredded coconut
1 cup chopped pecans

Preheat oven to 325 degrees. Place chopped pecans on cookie sheet and toast 8-10 minutes until golden, turning once after five minutes. Cool.

Mix sugars together in bowl, add butter and mix until smooth. Scrape bowl and paddle on mixer down then slowly add honey, eggs, and vanilla until smooth and combined. In separate bowl sift together cocoa, salt, baking soda, and flour. Toss in chocolate chips and coconut. Add to the wet and mix until combined. Do not over mix. Scoop out cookies of desired size onto parchment lined cookie sheet. Top each cookie with a few chopped pecans. Bake 10-12 minutes, rotating pan after 6 minutes. Cool and enjoy!

FUN FACT: German chocolate cake did not come from Germany...someone in Dallas, TX invented it!