Dan and I had a wonderfully lazy day in yesterday. We woke up late, ate leftovers, sprawled on the couch, teased the cats, played video games (well, Dan did) and watched way too much TV. We didn’t do any work, we didn’t shower, and the only time we left the apartment was to step out onto the balcony and marvel at how warm it was outside. It was fantastic. I highly recommend that you all try it.
The only fly in the ointment? When we rummaged through the pantry for sugary snacks, we couldn’t find any cookies. There were plenty of marshmallows, chocolate bars, and Halloween candy, but…no more BJs cookies, no more snickerdoodles, no more jam-filled Madeleines. Do you know how it feels to be really pumped about having cookies with your ice cream, only to discover that there is not a single cookie left in the house? It’s tragic.
And that’s why at 10pm last night, after a totally, fantastically, inactive and unproductive day, I found myself standing in my kitchen, rolling balls of dough and mixing coconut topping for German chocolate cake cookies. Once a craving for cookies hits you, it just doesn’t quit, ya know? And these cookies are absolutely worth the late-night effort. The cookie itself is chewy, and buttery, and chocolate-y, while the coconut topping is wonderfully rich and sweet. Eaten together, it tastes exactly like German chocolate cake. Amazing!
German Chocolate Cake Cookies (Adapted from a Hannah Swensen recipe, found in the Peach Cobbler Murder)
** The original recipe makes 5-6 dozen cookies. I didn’t need quite that many, so I halved all the ingredients and came out with a little over 2 dozen delicious cookies.
- 1 stick butter
– 1/2 cup milk chocolate chips
– 1 cup sugar
– 1 large egg
– 1/4 tsp baking powder
– 1/4 tsp baking soda
– 1/2 tsp salt
– 1 tsp vanilla
– 1-1/2 cup flour
- 1/4 cup firmly packed brown sugar
– 3/8 cup shredded coconut
– 1/4 cup chopped pecans
– 1/4 stick butter
– 1 egg yolk
(1) Preheat oven to 350. Grease some cookie sheets.
(2) In a large, microwave safe bowl, melt 1 stick butter + chocolate chips on high for about 1-2 minutes. Stir until smooth.
(3) Add sugar, vanilla, and large egg. Mix well.
(4) Slowly add dry ingredients. Mix until ingredients are fully incorporated. Set aside while you make the frosting.
** Dough will be stiff and a bit crumbly — perfect for rolling into balls.
(5) In a food processor, combine brown sugar and coconut. Mix until the coconut is in small pieces.
(6) Add chopped pecans, and pulse processor.
(7) Cut butter into 4 chunks and add those to the processor as well. Pulse a few times until butter has been chopped into small pieces.
(8) Add your egg yolk, and process until all ingredients are thoroughly mixed.
(9) Stick your frosting into the fridge to chill while you roll out your cookie dough.
(10) Roll cookie dough into 1-inch balls with your fingers, and place them on your cookie sheet about 1-2 inches apart.
** The recipe says you should have about 12 balls per standard cookie sheet. My baking pans are a little smaller, so I was working with about 8-9 balls per pan.
(11) Using your thumb, press down the center of each ball to make a deep indentation.
(12) Pull your frosting out of the fridge and roll it into 1/2-inch balls. Place each ball into the center of every cookie dent.
(13) Bake for 10 minutes.
(14) Allow cookies to cool on your baking sheet for a couple minutes, then remove to a wire rack to finish cooling.
** Cookies are extremely soft when they come out of the oven, so if you move them right away, they’ll break. If you leave them in their baking sheet for 2 minutes, they will firm up enough to move without breaking.
(15) Enjoy plain, or with a tall glass of milk.
For other great cookie ideas, click here.