German Chocolate Cookies
User Reviews
5
German Chocolate Cookies
Description
The cookie dough integrates all-purpose flour, Dutch-process cocoa powder, baking powder, and salt with softened butter and sugars, then eggs and vanilla. The inclusion of semisweet chocolate chips provides bursts of additional chocolate flavor. After scooping and baking the cookies until set, they are cooled briefly to hold form.
The topping is prepared separately by gently cooking evaporated milk, sugar, egg yolk, and butter over medium heat until thickened, then stirred in vanilla, shredded coconut, and chopped pecans. This warm, sticky mixture is dolloped onto the cooled cookies. A drizzle of melted semisweet chocolate completes each cookie to balance the sweetness and add a smooth finish.
This cookie offers a distinctive texture contrast between the crisp base and chewy, nutty topping, suited for dessert or a special treat with tea or coffee.
Ingredients
For the cookies:
- 1 1/4 cups all-purpose flour 159 grams
- 1/3 cup Dutch-process cocoa powder unsweetened
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter at cool room temperature, 113 grams
- 3/4 cup dark brown sugar lightly packed
- 1/4 cup granulated sugar 50 grams
- 1 egg large
- 1 egg large, yolk
- 1/2 teaspoon vanilla extract
- 1 cup semisweet chocolate chips 170 grams
For the topping:
- 1/2 cup evaporated milk
- 1/2 cup granulated sugar 100 grams
- 1 egg large, yolk
- 4 tablespoons unsalted butter 57 grams
- 1/2 teaspoon vanilla extract
- 1/2 sweetened shredded coconut heaping cup
- 1/2 cup pecans chopped
- 2 ounces semisweet chocolate melted, 57 grams
Instructions
For the cookies:
- Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
- In the bowl of an electric mixer, beat the butter, brown sugar, and granulated sugar on medium-high speed until well combined and smooth. Add the egg, egg yolk, and vanilla and beat until combined. On low speed gradually add the flour mixture. Fold in the chocolate chips with a rubber spatula.
- Using a medium (1.5-Tablespoon) size spring-loaded cookie scoop, drop the dough by 1 1/2 tablespoon rounds onto the prepared baking sheets
- Bake for about 10 minutes, or until the cookies are set. Let cool on baking sheets for 10 minutes before removing the cookies to wire racks to cool completely.
For the topping:
- In a small saucepan set over medium heat, combine the milk, sugar, egg yolk, and butter. Cook, stirring frequently, until the mixture has thickened, about 10 minutes. Remove from heat and stir in the vanilla, coconut, and pecans. Let cool until thick enough to spread on top of the cooled cookies.
- Drizzle the melted chocolate all over the cookies. Let everything set for at least 15 minutes before serving. Cookies are best served the day they're made.
User Reviews
Overall Rating
5
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