German Chocolate Cake Cookies
German Chocolate Cookies are irresistibly soft and chewy double chocolate treats topped with a rich, homemade coconut pecan layer. They offer a delightful combination of flavors in every bite.
- 1 stick unsalted butter - softened (room temperature)
- 1 cup granulated Sugar (white)
- 2 large eggs (beaten)
- 1/2 cup Unsweetened Dutch- process cocoa powder
- 1/4 teaspoon salt
- 3/4 cup dark brown sugar (lightly packed)
- 2 teaspoons vanilla extract (I always use Watkins)
- 1 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup semisweet chocolate chips
- 1/2 cup evaporated Milk
- 1 1arge egg yolk
- 4 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1/2 Cup Pecans (Chopped)
- 1/4 Teaspoon Salt (Just a pinch will do!)
- 1/2 Cup Granulated Sugar (The white stuff)
- 1/2 cup heaping sweetened coconut shredded
- 1/4 Cup Semisweet Chocolate Melted (For the drizzle on top)
Preheat oven to 350 degrees. Line baking sheets with parchment paper
Sift the flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.
In the bowl of an electric mixer, beat the butter, brown sugar, and granulated sugar at medium-high speed until well combined and smooth. Then add the eggs and vanilla and beat until combined. On low speed gradually add the flour mixture. Fold in the chocolate chips with a rubber spatula.
Drop the dough onto the baking sheets using a medium-size cookie scoop.
Bake for about 10 minutes or until the cookies are set in the center. Let them cool on the baking sheets for 10 minutes before removing the cookies to a wire rack to cool completely.
- For the Coconut Pecan Topping
Combine milk, sugar, egg yolk, and butter in a small saucepan over medium heat. Stir 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.
