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A chewy chocolate cookie, with a creamy, caramel/coconut/pecan frosting, topped with more chocolate. Reminiscent of a traditional German Chocolate Cake – but in cookie form!
It’s all kinds of delicious. My husband had a birthday at the end of June. I asked him “so, honey, what kind of cake would you like me to make you?” He said “German Chocolate, no question”. I had grand plans to make him a cake, and then I didn’t. I don’t remember why, but I didn’t get to it. So, because I’m wife of the year, I made these cookies just three months (ahem) later, and called it good. This recipe makes 3 dozen cookies. Yes, it does. So plan to share with friends (I did – Hi Courtney, and by default, Mat).
Happy birthday, Husband!
German Chocolate Cookies
- Preheat the oven to 375 degrees F. Line 3 baking sheets with parchment paper.
- In a stand mixer, combine the butter, brown sugar, granulated sugar, vanilla and eggs.
- In a separate bowl, stir together the flour, cocoa, baking soda and salt.
- Gradually add the flour mixture, half a cup at a time into the butter mixture and blend until combined.
- Use a small cookie scoop, and drop dough onto the prepared baking sheets, 12 cookies per sheet, and bake 8 to 10 minutes.
- Cool on a baking rack (don't frost while warm!
German Chocolate Frosting
- In a large saucepan, combine evaporated milk, sugar, egg yolks, butter and vanilla and heat over medium.
- Continuously stir until thickened (around 11-12 minutes)
- Once thickened remove from heat and add coconut and pecans. Beat with a wooden spoon until thick enough to spread.
- Spread frosting over the tops of cooled cookies.
- Drizzle with melted candy coating and let set up in the fridge.
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