German Chocolate Cookies

My dad’s favorite dessert is German chocolate cake.  I remember my mom made him one for his 40th birthday, and there’s a lovely picture of the whole family crowded around this layer cake with beaming faces.

I wanted to recreate that cake for my dad, but I was too concerned that a cake would not be as tasty two days after being made and assembled, and transported over 100 miles.  So I went with something that is very portable, and is almost as good.

I really like the idea of stuffed cookies, so I was thrilled to find this recipe.  It was perfect.

My dad thought so too.  Nom Nom.  Hopefully next year I’ll be able to make him a real cake.

My seat got sniped by a kitty while I was tending to Izzy.  Grumble.

So I played with her tail in retaliation.  Kitty moustache.

German Chocolate Cookies

Adapted from Baker’s Royale

Makes about 20 cookies

1 ½ cups flour

½ cup cocoa powder

¼ tsp cinnamon

½ tsp espresso powder (optional)

1 tsp baking soda

½ tsp of salt

½ cup butter (1 stick), melted

½ cup granulated sugar

½ cup dark brown sugar, packed

1 large egg

2 tbsps light corn syrup

For the filling:

 3/4 cup heavy cream

½ cup sugar

2 large egg yolks

3 tbsp butter, cut into small pieces

½ tsp salt

3/4 cup pecans, toasted and finely chopped

1 cup unsweetened coconut, toasted

For the filling: Put the cream, sugar, and egg yolks in a medium saucepan.

Place the butter, salt, toasted coconut, and pecan pieces in a large bowl and set aside.

Heat the cream mixture and cook, stirring constantly making sure to scrape the bottom as you stir. Cook until the mixture begins to thicken and coats the spoon, about 5 minutes (an instant-read thermometer will read 170°.)

Pour the hot mixture immediately into the pecan-coconut mixture bowl and stir until the butter is melted. Cool completely to room temperature. Filling will thicken will upon standing.  I recommend making the filling the day before and letting it cool and thicken in the fridge overnight.

For the cookies: Preheat oven to 350 degrees F.  Combine the flour, cocoa powder, cinnamon, espresso powder (if using), baking soda and salt in bowl and mix together thoroughly with a whisk. Set aside.

Combine the warm butter, granulated sugar, brown sugar, egg and light corn syrup in a large bowl and mix together thoroughly. Slowly add flour mixture and stir until just incorporated.

Measure out a teaspoon of filling and roll into a ½ inch ball. Pinch off a tablespoon of the chocolate dough and flatten into a 1 inch disk in your palm. Then place German chocolate filling on the center of the flatten disk. Fold sides up and roll into a one inch ball.

You can roll the dough balls in turbinado sugar or granulated sugar if desired. Place on a lined/greased cookie sheet one inch apart.

Bake for about 10-12 minutes. Remove from oven and transfer cookies to a cooling rack.

Note: You’ll probably have extra filling, feel free to reuse it by spreading it upon other baked goods.  To toast pecans, preheat oven to 350 degrees F and arrange them in a single layer on a baking sheet.  Bake for about 5 minutes, or until fragrant.  You can use the same method to toast coconut.  I toasted mine in a frying pan because I only had sweetened coconut which can brown unevenly and I wanted to keep a closer eye on it.


One Comment on “German Chocolate Cookies”

  1. […] had some leftover filling from these cookies, so these tarts seemed like an appropriate vehicle for using it up.  Luke liked them so much he […]

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