Ingredients
Cookies
1 1/4 cups of all-purpose flour
1/3 cup of unsweetened cocoa powder
1/4 tsp salt
1 stick of butter, softened
3/4 cup of packed dark brown sugar
1/4 cup of granulated sugar
1 large egg
1 large egg yolk
1/2 tsp vanilla extract
1 1/4 cup of semisweet chocolate chips
For the Topping
1/2 cup of evaporated milk
1/2 cup of granulated sugar
1 large egg yolk
4 tbsp (1/2 stick) unsalted butter
1/2 tsp vanilla extract
3/4 cup shredded sweetened coconut
1/2 cup of chopped pecans
1/3 cup of semisweet chocolate, melted
For the cookies
Preheat the oven to 350° F and line two baking sheets with parchment paper or spray with cooking spray.
In a medium bowl, sift together the flour, cocoa powder, baking powder and salt. Set dry ingredients aside.
In the bowl of your electric mixer, beat the butter, brown sugar, and granulated sugar on medium-high speed until well-combined. Add the egg, the egg yolk, and vanilla and mix well. With the mixer on medium-low, incorporate the dry ingredients. Finally, fold in the chocolate chips.
Scoop the cookie dough into 24 rounded portions on the 2 baking sheets. Bake for 10-12 minutes, until the cookies appear set. Let them cool on the baking sheets for 10-15 minutes.
For the topping
In a small saucepan on medium heat, combine the evaporated milk, sugar, egg yolk, and butter. Cook, stirring frequently, on medium heat for about 10 minutes. The mixture will be thickened and bubbly. Removed from heat and stir in the vanilla, coconut, and pecans. Let the mixture cool until gooey and thickened. Then, spread evenly on top of the cooled cookies.
Finally, put your chocolate mixture in a small plastic baggy with a corner snipped off to drizzle. Let the cookies set for a few more minutes before serving. Cookies can be stored at room temperature or in the fridge.
Aucun commentaire:
Enregistrer un commentaire