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German Chocolate Cookies
Florence Jackson

German Chocolate Cookies

Riffing off the classic Texan cake, these German Chocolate Cookies are a gorgeous blend of chocolate cookies with a frosting made using evaporated milk, coconut and pecans. The result is a wonderful texture and flavor contrast, full of creamy frosting, crunchy texture and the soft cookie!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 170 g Unsalted Butter Softened, Room Temp
  • 100 g Granulated Sugar
  • 150 g Light Brown Soft Sugar
  • 1 Large Egg
  • 2 tsp Vanilla Extract
  • 200 g All Purpose Flour (Plain Flour)
  • 40 g Cocoa Powder
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 150 g Milk Chocolate Chips
For the German Frosting
  • 100 g Granulated Sugar
  • 120 ml Evaporated Milk
  • 1 Large Egg Yolk
  • 60 g Unsalted Butter
  • 60 g Shredded Coconut (Desiccated Coconut)
  • 60 g Chopped Pecans

Method
 

  1. Preheat the oven to 370℉/180℃. Line two large baking trays.
  2. In a bowl, use an electric mixer or stand mixer to whisk together your butter and both sugars until fully combined - it should look light and fluffy. Add egg and vanilla and mix again.
  3. Add the flour, cocoa powder, baking powder, baking soda and mix. It should form a thick cookie dough.
  4. Scoop heaped tablespoons of the cookie dough and roll into balls and place on the baking trays, at least 2 inches apart. Press down lightly before baking for 9-10 minutes. Let cool on a wire rack.
For the Frosting
  1. Add the evaporated milk, butter, sugar and egg yolk to a saucepan and heat on medium heat until thickened - about 10 minutes.
  2. Remove from the heat and add the pecans and coconut. Let cool a little, until firm but spreadable. Spread over the cookies, serve when ready! Optional: to decorate, drizzle over some melted chocolate.