• Preheat oven to 350°F and line a baking sheet with parchment paper.
• Place butter in the bowl of a stand mixer and mix on high until light and fluffy.
• Add in the sugar and mix until full combined. You may need to scrap down the sides and bottom of the bowl.
• Add in the vanilla, eggs, and espresso powder, if using, and mix until combined. Mixture will look really wet.
• Turn the mixture to low and add in the flour ½ cup at a time then add the cocoa powder.
• Turn the mixer up to medium speed and add in the baking powder and salt. Make sure to scrape the sides and bottoms.
• Mix in Chocolate Chips
• Scoop the cookie dough and form into 1-inch balls. Place on prepared cookie sheet and gently flatten.
• Bake for 9-10 minutes
• Remove from oven and allow to cool

How to make German chocolate frosting

• Place coconut in a large skillet and cook over medium low heat. Stir frequently until coconut is golden brown. Remove from skillet and set aside. *
• In same skillet place chopped pecans and heat over medium heat, stirring intermittently. Heat until browned and fragrant. Remove from skillet and set aside. *
• In a medium sized saucepan add the yolks, sugar, butter, evaporated milk, and vanilla and stir until combined.
• Over medium heat bring mixture to a low boil, stirring constantly, and then once boiling continue to stir for a one minute, the mixture will be pretty thick. Remove from heat and stir in the toasted coconut and pecans.
• Allow frosting to cool then scoop a spoonful onto each cookie. If desired, melt some chocolate chips in the microwave then drizzle over the cookies.