August 13, 2012
German Chocolate Chip Cookies—Secret Recipe Club, Group B

I was lucky enough to throw my hat into the pool when we were told at the Secret Recipe Club that Group B had a couple orphans (I’m in Group A and posted last week—delicious Chocolate Turtle Ice Cream , I must say). So I got to choose and bake something from

I was lucky enough to throw my hat into the pool when we were told at the Secret Recipe Club that Group B had a couple orphans (I’m in Group A and posted last week—delicious Chocolate Turtle Ice Cream, I must say). So I got to choose and bake something from yet another great blog, that is new to me, but I’ll for sure be back--Crumbs and Chaos.
After looking through the blog all too quickly (I'll be back!), so I could get something made today, I chose to make cookies. I know, everyone is shocked about that. ;) A couple months ago or so I had German Chocolate Cookies on my mind. Not sure what ever became of the thought, but I hadn’t tried any recipes. When I saw that the gals at Crumbs and Chaos had a recipe, I decided that was the recipe I had to make.
I had to make a few adaptations. Their cookies used milk chocolate chips and pecans, but I was out of both, so I used dark chocolate chips and walnuts. These cookies are great! I will for sure be making them again.

German Chocolate Chip Cookies, by Katrina, Baking and Boys!, adapted from Crumbs and Chaos
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1/2 cup brown sugar
1/2 teaspoon vanilla extract
1 large egg
1 cup all purpose flour (120 grams)
1/4 cup natural cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup dark chocolate chips (or milk/semi sweet)
1/2 cup toasted, chopped walnuts (or pecans)
3/4 cup shredded coconut
Preheat oven to 350 degrees. Cream together in the bowl of an electric mixer the butter and sugars until light and fluffy. Scrape sides of bowl. Add the egg and vanilla and mix until well combined. In a medium sized bowl, combine the flour, cocoa, baking soda and salt. Whisk together. Add the dry mixture to the creamed mixture and mix just until combined. Fold in the chocolate chips, nuts and coconut.
Scoop the dough with a 2-tablespoon sized cookie scoop onto parchment lined baking sheets. Bake for 10 minutes. Makes 16 cookies.

The gals at Crumbs and Chaos are four sisters who decided that the 11 kids between them weren’t enough, so they also have a blog to add to the crumbs and chaos of their daily lives. ;) Nah, they thought it would be a fun way to share their recipes with each other and the world. Thanks for letting me play, Group B!




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