German Chocolate Cookies
Indulge in these German Chocolate Cookies, featuring ultra-soft, chewy double chocolate cookies topped with a rich coconut-pecan mixture, reminiscent of the classic German Chocolate Cake.
Ingredients:
For the Cookies:
1 cup 125g all-purpose flour
cup 50g Dutch-process cocoa powder
teaspoon baking soda
teaspoon salt
cup 113g unsalted butter, at room temperature
cup 100g granulated sugar
cup 100g packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup 170g semisweet chocolate chips
For the Coconut-Pecan Topping:
cup 100g granulated sugar
cup 120ml evaporated milk
cup 56g unsalted butter
1 large egg yolk
teaspoon vanilla extract
cup 50g sweetened shredded coconut
cup 60g chopped pecans
Directions:
Prepare the Cookie Dough:
In a medium bowl, whisk together the flour, Dutch-process cocoa powder, baking soda, and salt.
In a large bowl, using an electric mixer, beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy.
Add the egg and vanilla extract, beating until combined.
Gradually add the flour mixture, mixing until just combined.
Stir in the semisweet chocolate chips.
Cover the dough and refrigerate for at least 1 hour.
Bake the Cookies:
Preheat the oven to 350F 175C. Line baking sheets with parchment paper.
Scoop tablespoons of dough and roll into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake for 8-10 minutes, or until the edges are set but the centers are still soft.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Prepare the Coconut-Pecan Topping:
In a medium saucepan, combine the granulated sugar, evaporated milk, butter, and egg yolk.
Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 5 minutes.
Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
Allow the topping to cool to room temperature.
Assemble the Cookies:
Once the cookies and topping have cooled, spoon a small amount of the coconut-pecan mixture onto each cookie.
Optionally, drizzle melted chocolate over the top for an extra touch.
Tips:
Storage: Store the assembled cookies in an airtight container at room temperature for up to 3 days.
Make-Ahead: Both the cookie dough and the coconut-pecan topping can be prepared a day in advance and stored separately until ready to assemble.
Nutritional Information:
Prep Time: 30 minutes Cooking Time: 10 minutes Total Time: 1 hour 40 minutes including chilling time
Servings: Makes about 24 cookies
#GermanChocolateCookies #ChocolateDesserts #BakingRecipes #CookieLovers #SweetTreats