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German Chocolate Cookies

Name: German Chocolate Cookies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 28 servings
Ingredients: 3 large egg yolks; ¾ cup evaporated milk; 6 Tablespoons unsalted butter (cut into 6 pieces); ½ cup light brown sugar (firmly packed); ¼ cup granulated sugar; ¼ teaspoon table salt; 1 teaspoon vanilla extract; ¾ cup toasted pecans (chopped, see note); 1 ½ cups sweetened shredded coconut; 1 cup unsalted butter (softened); 1 cup granulated sugar; ¾ cup light brown sugar (firmly packed); ½ cup natural cocoa powder; 1 large egg + 1 egg yolk (room temperature preferred); 1 teaspoon vanilla extract; 2 ½ cups cake flour (see note); 1 teaspoon baking powder; ¼ teaspoon baking soda; ¾ teaspoon table salt

28 servings

servings

20 minutes

active time

40 minutes

total time

Start Cooking

Ingredients

3 large egg yolks

¾ cup evaporated milk

6 Tablespoons unsalted butter (cut into 6 pieces)

½ cup light brown sugar (firmly packed)

¼ cup granulated sugar

¼ teaspoon table salt

1 teaspoon vanilla extract

¾ cup toasted pecans (chopped, see note)

1 ½ cups sweetened shredded coconut

1 cup unsalted butter (softened)

1 cup granulated sugar

¾ cup light brown sugar (firmly packed)

½ cup natural cocoa powder

1 large egg + 1 egg yolk (room temperature preferred)

1 teaspoon vanilla extract

2 ½ cups cake flour (see note)

1 teaspoon baking powder

¼ teaspoon baking soda

¾ teaspoon table salt

Directions

Topping

Prepare the topping first as it will need a fair bit of time to cool before you can top your cookies with it!

In a medium-sized saucepan, combine egg yolks and evaporated milk and whisk together until eggs are lightly beaten.

Add butter, sugars, and salt and heat over medium/low heat, stirring to combine. Be sure to keep your heat low so you do not cook your eggs. Stir continuously until mixture is light golden brown and has thickened (it should coat the back of a spoon, I demonstrate this in the video), this should take around 10 minutes but may take longer.

Remove pan from heat and stir in vanilla, pecans, and coconut.

Allow topping to cool completely at room temperature before spreading over cookies. Meanwhile, prepare your cookies.

Preheat oven to 350F (175C) and line baking sheets with parchment paper, set aside.

In a large mixing bowl (or the bowl of a stand mixer fitted with paddle attachment), combine butter and sugar and use an electric mixer to beat together until creamed, light, and fluffy (at least 2 minutes on high speed)

Add cocoa powder and stir on low-speed until completely combined.

Add egg, egg yolk, and vanilla extract and stir again until completely combined and uniform.

In a separate, medium-sized mixing bowl whisk together cake flour, baking powder, baking soda, and salt.

Gradually stir wet ingredients into dry ingredients in several parts, mixing after each addition until completely combined.

Scoop cookie dough by the level 1 ½ Tablespoon-sized scoop (32g) and roll gently between your palms to make a smooth ball. Transfer to prepared baking sheets, spacing cookies at least 2” (5cm) apart.

Transfer baking sheet to center rack of 350F (175C) preheated oven and bake for 8-9 minutes. Within a minute of removing from the oven, use a flat surface (such as the clean bottom of a measuring cup) to lightly press down to gently flatten the top of each cookie (so the surface is flat and smooth). Allow cookies to cool on baking sheet for at least 5-10 minutes before carefully transferring to cooling rack to cool completely (or at least mostly cooled) before covering with topping.

Once the topping and cookies have both cooled, scoop topping by 1 Tablespoon-sized scoop and use a spoon to gently spread over the surface of the cookie, nudging it toward the edges. Serve and enjoy.

Nutrition

Serving Size

1 cookie

Calories

256 kcal

Total Fat

14 g

Saturated Fat

8 g

Unsaturated Fat

5 g

Trans Fat

0.4 g

Cholesterol

53 mg

Sodium

132 mg

Total Carbohydrate

31 g

Dietary Fiber

1 g

Total Sugars

21 g

Protein

3 g