Caramel Pecan Frosted Chocolate Sugar Cookies

Chocolate Sugar Cookies

1 cup soft butter
½  cup vegetable oil
1 ¼ cups granulated sugar
1 ¼ cups powdered sugar
2 eggs
1 teaspoon vanilla
1 cup cocoa 
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt

Cream butter, oil  and sugars with an electric mixer on medium-high for 1 minute or until well blended. Hand stir in eggs and vanilla; don’t over-mix. Add dry ingredients all at once and mix until fully incorporated. Add 2-3 Tablespoons more flour for high elevation. Scoop out approximately 24+ 2” balls of dough.  For a richer flavor and smoother texture, form cookie dough balls, flatten slightly and refrigerate or freeze until ready to bake. Place on greased or parchment paper on an aluminum cookie sheet.  
Bake at 375 degrees for 10+  min. Cool. Frost with Caramel Pecan Frosting. Garnish with melted chocolate bar.
Let set. Share!

Caramel Pecan Frosting

½ cup butter
1 cup packed brown sugar
3 egg yolks
8 oz evaporated milk or half and half
—–
1 teaspoon vanilla extract
Dash of salt
2 cups toasted coconut
2 cups toasted pecans

Cook butter, brown sugar, egg yolks and milk on medium heat whisking constantly until mixture thickens and begins to boil. Let boil for 1 minute. Remove from heat. Stir in vanilla and salt. Gently fold in toasted coconut and pecans.
Let cool until room temperature.
Set aside until ready to use.