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Ingredients

For the Cookies:

  • 2 1/4 cups all-purpose flour
  • 1/2 cup dark chocolate cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup 2 sticks butter or margarine, softened
  • 1 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups of dark chocolate chips

For the Topping:

  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 2 large egg yolks
  • 1/2 cup 1 stick unsalted butter
  • 1 teaspoon vanilla extract
  • 1 heaping cup sweetened shredded coconut
  • 1 cup chopped pecans
  • 4 ounces semisweet chocolate melted

Instructions

For the Cookies:

  1. Preheat oven to 375 degrees.
  2. Combine flour, cocoa, baking soda and salt in a small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in a large mixing bowl until creamy. Beat in eggs for about 2 minutes or until light and fluffy. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
  3. Bake for 8 to 10 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

For the Topping:

  1. In a small saucepan, combine the milk, sugar, egg yolk, and butter and heat on medium heat. Cook, stirring occasionally, until the mixture has thickened, for about 10 minutes. Remove from the heat and stir in the vanilla, coconut, and pecans. Put the mixture in the fridge to cool and thicken, for about 15-20 minutes.
  2. Drizzle the melted chocolate all over the cookies, using a spoon or a ziplock bag with the corner snipped. Let everything set for at least 15 minutes before serving.