German Chocolate Cookies
Course: Cookies, DessertServings
24-30
servingsPrep time
2
hoursCooking time
15
minutesTotal time
2
hours25
minutesThis is a combination of two of my very favorite things, German Chocolate Frosting and cookies! Oh my, it’s delicious! Let’s just say, I can eat the frosting by the spoonfuls! Yum!
Ingredients
1/2 cup butter
12 ounces semi-sweet chocolate chips
1 1/2 cups featherlight flour
1/4 cup cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups brown sugar
3 eggs
1 1/2 teaspoons vanilla extract
Milk Chocolate Chips, melted (optional)
- Coconut Pecan Frosting
1 cup evaporated milk
1 cup sugar
3 egg yolks
1/2 cup butter
1 teaspoon vanilla
1 1/3 cups coconut
1 cup pecans, chopped
Directions
- Melt butter and chocolate chips in a microwave safe bowl, using 50% power. Once melted, set aside to cool slightly.
- In a medium bowl, combine the dry ingredients: flour, xanthan gum, cocoa, baking powder and salt.
- In a large stand mixer, beat the sugar, eggs and vanilla on low speed until combined. Add the cooled chocolate mixture and blend until combined. While mixing, add the dry ingredients slowly and blend until just combined. Refrigerate dough for about 1 hour.
- To bake cookies, preheat oven to 325º. On a greased cookie sheet place tablespoon size balls of dough about 2 inches apart. Bake for about 10 minutes. Cool for a few minutes then transfer to a cooling rack.
- While the cookies are cooling, make the Coconut Pecan Frosting. Combine evaporated milk, sugar, egg yolks, butter and vanilla in a saucepan. Cook and stir over medium heat until thickened, about 12 minutes. Add coconut and pecans and mix until combined.
- Assemble the cookies by placing the cooling rack with the cookies over a baking sheet. Carefully spread frosting onto cooled cookies. Melt chocolate chips and drizzle over frosting, if desired.
Notes
- If you’re making the dough a day ahead, let it sit at room temperature for 30 minutes before shaping.
