• 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.
• 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.

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. Once toasted, remove from heat to cool.
• In a medium sized pot, whisk together the egg yolks, evaporated milk, sugar, butter, and salt. 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 toasted pecans. Let the 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!