German Chocolate Cake Cookies

In a small sauce pan, over medium heat on the stovetop, add the cup of chopped nuts. Toast nuts, stirring frequently to prevent from burning. Once nuts are toasted, remove from the pan and dump onto a plate to cool.

In the same small sauce pan, add the coconut flakes. Toast coconut flakes on medium heat on the stovetop, stirring frequently to prevent from burning. Once coconut flakes are toasted and slightly browned, remove the coconut flakes from the pan and add the coconut flakes to a bowl. If using unsweetened coconut flakes, sprinkle two tablespoons of powder sugar over the coconut flakes, coating all of the coconut flakes in the sugar. Set aside.

Preheat oven to 375-degrees. Line two cookie sheets with parchment paper and set aside.

In the bowl of your stand mixer, affixed with the paddle attachment, mix the butter until smooth and creamy. Add the brown sugar and white sugar to the butter and mix until light and fluffy. Scrape down the sides of the bowl as needed. Add the vanilla extract and mix until incorporated.

Add the eggs into the mixture, one egg at a time, mixing the first egg into the mixture completely before adding the second egg. Add in the chocolate sundae sauce. Mix on medium-high speed until all ingredients are completely incorporated.

Change the mixer speed to low, and slowly add the flour, cocoa powder, baking soda and cornstarch into the wet ingredients. Mix until just combined. Remove the bowl from the mixer and use a rubber scraper to ensure all the ingredients are incorporated. Fold in the chocolate chips, nuts and coconut flakes.

Scoop standard sized cookie dough balls onto prepared baking sheets, leaving two-inches in between cookie dough balls. Bake cookies in 375-degree oven for 8-10 minutes.

Remove cookies from oven and set on counter to set. Once set, transfer cookies to a wire rack to finish cooling. Repeat process with second cookie sheet of cookie dough balls.