• In the bowl of an electric mixer, add the melted butter and brown sugar. Mix to combine, then add the eggs and vanilla. Mix on low just until combined.
• In a separate large bowl, add the cocoa powder, baking soda, salt, and flour. Whisk, then add the flour mixture to the wet ingredients. Mix on low speed just until combined.
• Cover the dough in the bowl and transfer to the fridge for 30-60 minutes. (This will produce a very thick and fudgy cookie dough)
• Meanwhile, preheat oven to 350 degrees
• Remove the cookie dough from the fridge and use an ice cream scoop to scoop approximately 1½ tablespoon dough balls onto a cookie sheet about 2" apart.
• Bake in your preheated oven for 8-11 minutes, or until the center of the cookie is set and the edges of the cookies are slightly firm. 
• When the cookies are finished baking, remove from the oven and immediately gently press a rounded measuring spoon on top of each chocolate cookie to make an indentation. Allow to cool completely while you make the topping.

How to Make the German Chocolate Topping

• Heat a skillet over medium heat, then add the pecans to the dry skillet. Stir and toss them frequently, cooking for about 1-2 minutes or until fragrant and golden brown. You need to watch them closely so they do not burn. Once toasted, remove from heat to cool.
• In a medium sized pot, add the egg yolks, evaporated milk, sugar, butter, and salt. Whisk to combine. Heat over medium, whisking constantly until the mixture comes to a boil. Continue to boil and whisk for 2 minutes.
• After 2 minutes, remove from the heat and add the shredded coconut, vanilla extract, coconut extract, and pecans. (Note: if you aren't serving this right away, wait to add the pecans until you're ready to serve it) Let the German Chocolate Frosting cool to room temperature.
• When you're ready to serve, add a tablespoon of German Chocolate topping to the top of each cookie.  Enjoy!