German Chocolate Cookies
If you like German Chocolate cake, you'll love these
Ingredients
- 1 stick (8 Tbls.) unsalted butter
- ¾ c. lightly packed dark brown sugar
- ¼ c. white sugar
- 1 large egg + 1 large egg yolk
- ½ t. vanilla
- 1-1/4 c. unbleached white all-purpose flour
- 1/3 c. unsweetened Dutch-process cocoa powder, sifted
- 1 t. baking powder
- ¼ t. salt
- 1 c. dark or semi-sweet chocolate chips
Frosting
- ½ c. evaporated milk
- ½ c. white sugar
- 1 large egg yolk
- 4 Tbls. unsalted butter
- ½ t. vanilla
- ½ heaping cup of sweetened shredded coconut
- ½ c. chopped pecans
- 2 oz. dark or semi-sweet chocolate, melted (optional for drizzle)
Instructions
Line baking sheets with parchment paper or lightly grease with non-stick cooking spray.
In a medium bowl, sift together the flour, cocoa powder, baking powder and salt. Set aside
In another larger bowl, with an electric mixer on medium-high speed, beat the butter, brown and white sugars until well combined and smooth.
Add the egg, egg yolk and vanilla; mix just until combined.
By hand, gradually add flour mixture. Fold in chocolate chips until combined.
Refrigerate dough a couple of hours before baking.
Using a cookie scoop, drop rounds of dough onto prepared baking sheets. Bake at 350 degrees for 10 minutes.
FROSTING: In a small saucepan, over medium heat, combine milk, sugar, egg yolk and butter. Cook stirring frequently until the mixture has thickened (about 10 minutes). Remove from heat and stir in vanilla, coconut and pecans. Let cool until thick enough to spread on top of the cooled cookies.
Melt chocolate in microwave (use Melt function) and drizzle lightly over the cookies. Let cookies set for at least 15 minutes before serving.
NOTE: Makes about 18 cookies. The chocolate drizzle isn't necessary, but pretty.