Indulge in a delicious fusion of classic flavors with these German Chocolate Cookies. Inspired by the beloved German chocolate cake, these cookies combine the rich, chewy texture of a chocolate cookie with a decadent coconut-pecan topping that perfectly mimics the traditional cake’s signature frosting.
With every bite, you’ll experience a delightful blend of sweet, nutty, and chocolatey goodness that makes these cookies an irresistible treat for any occasion. Whether you’re hosting a gathering or simply craving a homemade dessert, these cookies are sure to impress.
Ingredients:
For the Cookies:
- 8 ounces semi-sweet chocolate chips
- 2 tablespoons butter
- 1/2 cup granulated sugar, plus an additional 2 tablespoons
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/4 teaspoon baking powder
- 1/2 cup all-purpose flour
For the Topping:
- 12 ounces evaporated milk
- 1/2 cup butter
- 3 large egg yolks
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/3 cups shredded coconut (sweetened or unsweetened)
- 1 1/4 cups chopped pecans
- 5 ounces semi-sweet chocolate chips
Instructions:
- Prepare the Cookies:
- In a small microwave-safe bowl, combine the semi-sweet chocolate chips and butter. Microwave in short 10-second intervals, stirring after each interval, until the mixture is completely melted and smooth. Allow it to cool slightly.
- In a large mixing bowl, whisk together 1/2 cup sugar, 2 tablespoons sugar, vanilla extract, and eggs until well combined.
- In a separate bowl, sift together the flour and baking powder.
- Gently fold the cooled chocolate mixture into the egg mixture until smooth. Gradually incorporate the dry ingredients, mixing until just combined.
- Chill the cookie dough in the refrigerator for 20-30 minutes to firm up slightly.
- Preheat your oven to 350°F (175°C).
- Using a cookie scoop or a tablespoon, drop rounded balls of dough onto a baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake for 10 minutes, or until the edges are set. Remove from the oven and transfer the cookies to a wire rack to cool completely.
- Prepare the Topping:
- In a medium saucepan, combine the evaporated milk, butter, egg yolks, sugar, and vanilla extract. Cook over low to medium heat, stirring frequently, until the mixture begins to thicken, about 10-15 minutes.
- Once thickened, remove from heat and stir in the shredded coconut and chopped pecans. Let the mixture cool slightly.
- Assemble the Cookies:
- Once the cookies have cooled, spoon a generous tablespoon of the coconut-pecan topping onto each cookie. If necessary, shape the topping with your hands to ensure it adheres well.
- Melt the remaining 5 ounces of chocolate chips in the microwave in short bursts, stirring in between, until smooth. Drizzle the melted chocolate over the topped cookies in your desired pattern.
- Allow the chocolate to set before serving.
- Storage:
- Store any leftover cookies in an airtight container at room temperature for up to 3 days.
Conclusion:
These German Chocolate Cookies offer a delightful twist on a classic dessert, bringing together the rich flavors of a traditional German chocolate cake in a convenient cookie form. The chewy, chocolatey base combined with the sweet, nutty coconut-pecan topping creates a symphony of flavors that will satisfy any sweet tooth.
Perfect for sharing with friends and family or simply enjoying as a personal treat, these cookies are sure to become a favorite in your dessert repertoire. Enjoy every bite of this decadent treat and relish the delightful fusion of flavors that make these cookies truly special.
Source of the picture : Barbara O’Neill Lectures
