Week 25~ German Chocolate Cookies

german chocolate

When I was thinking about what to make this week, my husband suggested a German Chocolate Cookie and I was all about it.  When researching, I realized there are two ways to go with this cookie. 1. Have all the components in the cookie dough or 2. Make a chocolate cookie and put the traditional German Chocolate frosting on the cookie.  I decided on the first option.  I am always about simplicity and frankly I am not great at frosting things, so in went the toasted coconut and pecans.  I think the best part of this cookie is that when you bite into it, the chunks of bittersweet chocolate melt in your mouth.  It is truly delightful!!  So if you are German Chocolate fan, and even if you aren’t in the traditional sense, these are definitely worth a try!

xoxo,

K

German Chocolate Cookies

Ingredients…

  • 1 cup plus 2 Tablespoons all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup unsweetened cocoa powder
  • 1 stick (4 oz.) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg, beaten
  • 1/2 Tablespoon vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1 cup (6 ounces/170 grams) bittersweet chocolate, chopped into pieces
  • 1 1/4 cup sweetened shredded coconut, toasted
  • 3/4 cup chopped pecans

What to do…

  1. Preheat your oven to 350 degrees.
  2. In a medium bowl, combine flour, salt, baking soda and cocoa powder.  Set aside.
  3. If toasting your own coconut, place the sweetened shredded coconut in a large skillet over medium/low heat.  Stir often.  The coconut will toast pretty quickly so keep your eye on it.  (This can also be done in the oven, but I like the stove top method.)  Once toasted, put in a bowl and set aside.
  4. In the bowl of a stand mixer, or large bowl if using a hand mixer, beat softened butter and sugars together.
  5. Add in the egg and vanilla and mix until combined.
  6. Combine the dry ingredients into the wet ingredients and mixed until combined.
  7. Stir in the bittersweet chocolate, shredded coconut and chopped pecans.
  8. In tablespoonfuls drop the cookies onto a parchment lined cookie sheet.  The dough is on the drier side, so if you feel like yours is a bit crumbly, roll into a ball and place on the cookie sheet.
  9. Bake for ten minutes.
  10. Allow to cool on the cookie sheet for a few minutes and then transfer to a rack to cool completely.

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s