Friday, December 21, 2012

German Chocolate Cookies

German Chocolate Cake, my godchild's favorite, was the inspiration for these holiday cookies.  I created the recipe when Kate went off to college.  No one expects mail on campus these days so I had to send word electronically for her to check her mailbox.

This year I will be getting a new address for Kate and have the special treat of seeing her and her family just before Christmas.  It seemed time to update the recipe and "winterize" it with the addition of white chocolate baking chips peaking out among the toasted coconut and pecans in these deeply rich chocolate cookies.  These cookies have no eggs in them so if you in a baking flurry and running low on eggs, reach for this recipe as is or as a pattern for no-egg cookies.

German Chocolate Cookies
Yields about 24 cookies
12 ounces unsalted butter (1 1/2 sticks)
3/4 cup light brown sugar
1/3 cup sugar
1 teaspoon vanilla exract
1 1/3 cups flour
2 tablespoons cocoa
3/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup chopped pecans, lightly toasted*
1 cup toasted sweetened coconut*
1/2 cup white chocolate morsels (chocolate or butterscotch chips can be substituted)

  1. Preheat oven to 350˚F.  
  2. Prepare 2 baking sheets by lightly oiling or using silpats to prevent sticking.  
  3. In a large mixing bowl, cream together butter and sugars.  When mixture is light and fluffy, add vanilla.  
  4. In a small bowl, combine flour, cocoa, baking soda and salt.  Add to creamed mixture all at once and mix thoroughly with a wooden spoon or stiff spatula.  
  5. Fold in cooled nuts, coconut and white chocolate morsels.  
  6. Form balls about 1 tablespoon in size; use a tablespoon "ice cream" scoop if you have one.  Ask Santa for one if you bake cookies frequently. 
  7. Place the balls about 2 inches apart on prepared baking sheets.  Use a fork to press cookies down.  These cookies do not spread much so you should have enough room on the both pans for the entire batch.  
  8. Bake 8-10 minutes at 350˚F rotating sheets midway through.  
  9. Remove and allow cookies to rest on baking sheets one minute before removing to racks to cool.  Once cooled, cookies will keep for a few days sealed tightly.  These cookies can also be frozen.  
*To toast coconut, preheat oven to 350˚F.  Spread coconut on a baking pan and bake 8-10 minutes until lightly browned. Check and stir every 3-4 minutes to ensure coconut does not burn at the edges.  Pecans can be toasted at the same time in a sperate pan  They take only about 3 minutes.