My new favorite cookie!

Before I met The Husband, I really didn't like cookies all that much. I thought they were fine, but they weren't my top choice for dessert. In the last ten years together, he's made me see the light. Cookies are perfectly sized and easy to transport. There are an infinite number of types of cookies, and they're relatively easy to make. Take these for example - they're an interpretation of German Chocolate Cake; just as delicious but bite-sized! I've made these cookies three times in a very short amount of time, and every time I give them to someone new they tell me how much they love them. I love them, too - in fact, I'm off to make another batch! :)

German Chocolate Cake Cookies
from Pennies on a Platter

Ingredients:

• 1 cup unsalted butter, at room temperature
• 1 cup light brown sugar
• 1 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 large eggs, beaten
• 2 1/4 cups all-purpose flour
• 1/2 cup unsweetened baking cocoa powder
• 1 teaspoon baking soda
• Pinch of salt
• 1 cup semisweet or bittersweet chocolate chips
• 1 cup shredded sweetened coconut flakes
• 1 cup chopped pecans
  

Directions:

Preheat oven to 375 degrees F. Line baking sheets with parchment paper.

In a large mixing bowl, beat the butter, sugars, vanilla and eggs. In a separate medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Slowly add the dry ingredients to the wet ingredients. Blend until combined, then stir in the chocolate chips, coconut and pecans.

Drop the dough by heaping tablespoons onto the prepared baking sheets. Bake for 8-10 minutes. Remove from the oven and allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

**Note: I made these both with and without pecans. They were equally good!**