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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Servings: 8
Ingredients
- 170 g (¾ cups) Unsalted Butter Softened, Room Temp
- 100 g (½ cups) Granulated Sugar
- 150 g (⅔ cups) Light Brown Soft Sugar
- 1 (1) Large Egg
- 2 tsp (2 tsp) Vanilla Extract
- 200 g (1 ½ cups) All Purpose Flour (Plain Flour)
- 40 g (8 tbsp) Cocoa Powder
- 1 tsp (1 tsp) Baking Powder
- 1/2 tsp (½ tsp) Baking Soda
- 150 g (¾ cups) Milk Chocolate Chips
For the German Frosting
- 100 g (½ cups) Granulated Sugar
- 120 ml (½ cups) Evaporated Milk
- 1 (1) Large Egg Yolk
- 60 g (4 tbsp) Unsalted Butter
- 60 g (½ cups) Shredded Coconut (Desiccated Coconut)
- 60 g (½ cups) Chopped Pecans
Instructions
- Preheat the oven to 370℉/180℃. Line two large baking trays.
- 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.
- Add the flour, cocoa powder, baking powder, baking soda and mix. It should form a thick cookie dough.
- 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
- Add the evaporated milk, butter, sugar and egg yolk to a saucepan and heat on medium heat until thickened - about 10 minutes.
- 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.