German Chocolate Cake Cookies
Over the last month, #12daysofcookies turned my kitchen into a cookie making factory. I make cookies three times a week, which roughly calculates to two large bags of all-purpose flour, five boxes of butter, 48 eggs, a pound of sugar, four bags of chocolate chips, three ruined cookie batches and many hours recipe testing. I’ve baked so many cookies this month that about a week ago, my cookie creativity started running out — that was, until I ran across these beautiful German Chocolate Cake Cookies.
Day 9: German Chocolate Cake Cookies
What I like about these cookies is that they bring the “wow factor” with very little prep and effort. Better yet, they successfully capture the flavors found in the classic German chocolate cake.
Fun fact #1: Did you know that German chocolate cake didn’t originate in Germany? In fact, the chocolate —German chocolate — is a distinctly American creation, named after its creator, Samuel German.
Fun fact #2: The cake wasn’t created until 1957 when a Texas housewife published the recipe in the Dallas Morning Star.
Fun fact #3: National German Chocolate Cake day is June 11, but you can celebrate all year around (especially during the holidays!) with these cookies.
I hope you enjoy!
- 1 Cup Butter, room temperature
- 1 Cup Brown Sugar
- 1 Cup Granulated Sugar
- 2 Eggs
- 2 Tsp Vanilla
- 2 1/4 Cup Flour
- 1/2 Cup Cocoa Powder
- 1 Tsp Baking Soda
- 1/4 Tsp Salt
- 2 Cups Soy Milk
- 1/4 Cup Flour
- 6 Egg Yolks
- 1 Cup Butter
- 2 Tsp Vanilla
- 2 1/2 Cups Shredded Coconut
- 10 Ounces Chopped Pecans
- 2 Ounces Semi-Sweet Chocolate (optional)
- 1 1/2 Tbsp Butter (optional)
- Blend butter, brown sugar and granulated sugar in a stand mixer at medium speed until mixture becomes light and fluffy. Add eggs and vanilla and mix for another 3-5 minutes.
- In another bowl, mix flour, cocoa powder, baking soda and salt. Add the flour mixture to the wet mixture and mix until just combined.
- Drop small dollops of cookie dough onto a greased cookie sheet at least two inches apart. Bake at 375 degrees for 10 minutes or until the cookie edges start to form.
- Let the cookies cool on the sheet for at least five minutes before moving over to a cookie rack.
- In a medium-sized pot, heat up soy milk until it simmers.
- Add the flour, egg yolks, butter and vanilla and stir constantly until the frosting thickens. This process takes approximately 12 minutes.
- Remove from heat and add coconut and pecans.
- Using a spoon, dollop a little frosting on each cookie.
- Place the chocolate and butter in a microwave-safe dish and heat in 15 second bursts. Stir between each burst. Continue the process until the chocolate liquifies.
- Drizzle melted chocolate on each cookie. Serve immediately.