Sunday, September 11, 2011

German Chocolate Cookies

I definitely didn't get my sweet tooth from my mother, but even she can't resist german chocolate cake.  Knowing that it is her favorite dessert, I couldn't help but make these cookies when I stumbled across the recipe on one of my favorite blogs, Gingerbread Bagels.

These took me a little over two hours to make and you will end up with about three dozen cookies.  Definitely worth the effort, but make sure you have a group of people to share them with because you will want to eat all of them!

German Chocolate Cookies (by Gingerbread Bagels)

1 cup unsalted pecans, chopped
1 1/4 cup sweetened flaked coconut
1 cup evaporated milk
1 Tablespoon cornstarch
1 cup sugar
1/2 cup unsalted butter, diced and at room temperature
3 large egg yolks, lightly beaten with 1 teaspoon water
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup unsalted butter, softened
1 cup sugar
1/2 cup packed light brown sugar
2 large eggs, at room temperature
1 Tablespoon vanilla extract
1 cups semi sweet chocolate chips
Start with the frosting: In a medium sized bowl, combine the chopped pecans and coconut.  Heat the evaporated milk, cornstarch, sugar, butter, egg, and vanilla in a large saucepan over low heat, stirring frequently, until all of the butter is melted.  Once the butter has melted, increase the heat to medium and whisk continuously for about 8 minutes, or until the mixture has significantly thickened.
Remove from heat and fold in the pecans and coconut.  Transport back to the bowl and refrigerate will you bake the cookies.
To make the cookies: preheat the oven to 350 degrees and line a cookie sheet with parchment paper.  Combine the flour, cocoa powder, baking soda, and salt in a large bowl.  In a stand mixer, cream the butter for about 3 minutes.  Add the sugar and brown sugar and  mix for another 3 minutes.  Add the eggs, one at a time.  Add the vanilla and mix on low until all of the ingredients are well combined.  Fold in the chocolate chips.
Spoon tablespoon sized cookies onto the cookie sheet and gently flatten with your palm.  Bake 10-13 minutes.  Transfer to a wire rack to cool completely before frosting.