I am a newlywed on a budget, just trying to make healthy and inexpensive meals for my husband and I to enjoy. He eats a lot, so cost is a big factor. Though I work 3 jobs, I manage to find time 6 nights a week to cook a full dinner for us both. I am constantly looking for new recipes that are moderately healthy, taste great, and won't break the bank.

On the side, I also own a brownie business called Gersheybars. My passion and love for cooking started when I was just a small child, baking with my mom and grandmother. The brownie recipe has been passed down through 5 generations and I am thrilled to finally have an outlet to share them with everybody else. Friends and family have helped spread the word and made my business as successful as it is today.

Sunday, July 22, 2007

German Chocolate Cake Cookies

If you're a fan of German Chocolate Cake, you will love these cookies! They taste just like the cake, but are much easier to eat. The frosting actually gets put on the cookie BEFORE baking, so once they're in the oven, there's no frosting, no decorating, nothing but enjoying the wonderful cookie.

Cookie Dough

  • 1 cup butter
  • 1 cup milk choc chips
  • 2 cup sugar
  • 2 eggs
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp vanilla
  • 3 cup flour

Frosting

  • 1/2 cup firmly packed brown sugar
  • 3/4 cup coconut
  • 1/2 cup chopped pecan
  • 1/4 cup chilled butter
  • 2 egg yolks beaten

1. Add butter and chocolate chips in a small pot over medium low heat. Stir until melted and smooth.

2. In a bowl, mix sugar and eggs. Add baking powder, baking soda, salt and vanilla.

3. Stir melted choc until it's warm, but no longer hot. Add to mixing bowl and mix thoroughly.

4. Add flour and mix well. Dough will be stiff and a bit crumbly. (I did this in my KA mixer and it was a lot easier than by hand!)

5. Cover dough and set aside while you make frosting.

6. Combine sugar and coconut in food processor. Mix with steel blade until coconut is in small pieces.

7. Add chopped pecan. Cut butter into 4 chunks and add to processor. Process until butter is in small bits.

8. Separate yolks, place in small dish and whip with fork. Add to processor bowl and process until thoroughly incorporated.

9. Preheat oven to 350 with the rack in the middle position.

10. Chill frosting while oven preheats. It will make it easier to work with (I put it in a piping bag first, then in the fridge to chill).

11. Use cookie scoop to make 1 inch balls, or use a tablespoon to make them this size.

12. Place balls on greased cookie sheet, 12 to a standard sheet. press in the middle of each cookie to make a small indentation (dip thumb in water so it doesn't stick to dough).

13. Pipe small amount of frosting in each indentation (maybe 1 to 1.5 tsp of frosting per cookie)

14. Bake at 350 for 10-12 minutes

15. Cool on sheet for 2 min and move to wire rack to finish cooling.

yield 5 dozen

** Photo coming soon **

1 comment:

Dr. Kat said...

OOOh I am excited to try these. I am preparing to start my trial run soon for what cookies I will be doing for the holiday season and if I can get these to come out they may make it into the 2008 rotation. Thanks again Jamie!