German Chocolate Cookies

We have a local bakery here called Parsons which makes the BEST chocolate cookie--ever!!! In fact, if you don't get there by 2 pm, they're alllll gone! This is my attempt to come a little close in duplicating these gems...Start with a German chocolate cake mix and add 2 eggs, 1/2 c. shortening, 1/2 c. softened butter.
Mix well -- it will be thick.



I used the largest scoop I have -- the one on the left. Line a cookie sheet with parchment paper, drop batter and bake at 375 for 14 mins. (adjust time if you use a smaller scoop)



Oops what happened to that half cookie at the top?


Now, for the toppings...

Using a can of coconut/pecan frosting (or your own homemade version), place a dollop on each cookie. Then put a generous spoonful of chocolate fudge on top of that. So wonderfully messy!



I used the following recipe for the fudge...(but you could use Mrs. Richardson's fudge ice cream topping or a fudge frosting recipe)

Melt and cook the following together:

1 c. chocolate chips

1/2 c. butter

**3c. powdered sugar**

1 13oz. can evaporated milk (not sweetened condensed milk)

Stir constantly and cook until thickness of hot fudge - around 10-15 mins.

Add 2 tsp. vanilla. Cool in the refrigerator.

**If making this recipe for an ice cream topping use only 2 cups powdered sugar - I added one more to make it thicker for these cookies.**

Yummy