German Chocolate Cookies that are Better than the Cake

By Sugar Spun Run · 110 min

Ingredients

Instructions

1. Make the topping first and let it cool completely. Whisk the egg yolks with the evaporated milk in a medium saucepan until lightly beaten.
2. Add the butter, both sugars and the salt. Heat over medium-low heat, stirring constantly, until the mixture is light golden brown and thick enough to coat the back of a spoon. This takes about 10 minutes or longer. Keep the heat low so the eggs do not scramble.
3. Off the heat, stir in the vanilla, pecans and coconut. Let the topping cool to room temperature.
4. Preheat the oven to 350F (175C). Line baking sheets with parchment paper.
5. In a large bowl, or a stand mixer with the paddle attachment, beat the butter and granulated sugar on high speed for at least 2 minutes, until creamed, light and fluffy.
6. Beat in the cocoa powder on low speed until fully combined.
7. Add the egg, egg yolk and vanilla and mix until smooth and uniform.
8. In a separate bowl, whisk together the cake flour, baking powder, baking soda and salt.
9. Add the dry ingredients to the wet in several parts, mixing after each addition until just combined.
10. Scoop 1 1/2 tablespoon portions (32 g), roll each into a smooth ball between your palms, and place them at least 2 inches (5 cm) apart on the sheets.
11. Bake on the center rack for 8-9 minutes. Within a minute of removing them, press the tops lightly with a flat surface to flatten them. Cool on the sheet for 5-10 minutes, then move to a rack to cool completely or mostly.
12. Once both the cookies and topping are cool, scoop topping by the tablespoon and gently spread it over each cookie, nudging it toward the edges.

Summarized from Sugar Spun Run's video. Watch it for the details.

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EggBrown sugarCoconutPecanEvaporated milk