1/2 cup butter
12 ounces semi-sweet chocolate chips
1 1/2 cups featherlight flour
3/4 teaspoon xanthan gum
1/4 cup cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups brown sugar
3 eggs
1 1/2 teaspoons vanilla extract
Coconut Pecan Frosting
Milk Chocolate Chips, melted
Melt butter and chocolate chips in a microwave safe bowl, using 50% power. Once melted, set aside to cool slightly.
In a medium bowl, combine the dry ingredients: flour, xanthan gum, cocoa, baking powder and salt.
In the bowl of an electric mixer, beat the sugar, eggs and vanilla on low speed until combined. Add the cooled chocolate mixture and blend until combined. While mixing, add the dry ingredients slowly and blend until just combined. Cover and refrigerate about 1 hour. If making the dough a day ahead, let sit at room temperature for 30 minutes before shaping.
While dough is in the refrigerator, make the coconut pecan frosting.
To bake cookies, preheat oven to 325º. On a greased cookie sheet place tablespoon size balls of dough about 2 inches apart. Bake for about 10 minutes. Cool for a few minutes then transfer to a cooling rack.
Assemble the cookies by placing the cooling rack with the cookies over a baking sheet. Spoon frosting onto cooled cookies. Melt chocolate chips and drizzle over frosting.
Coconut Pecan Frosting
1 cup evaporated milk
1 cup sugar
3 egg yolks
1/2 cup butter
1 teaspoon vanilla
1 1/3 cups coconut
1 cup chopped pecans
Combine evaporated milk, sugar, egg yolks, butter and vanilla in a saucepan. Cook and stir over medium heat until thickened, about 12 minutes. Add coconut and pecans. Beat until thick enough to spread. Makes 2 1/2 cups.
