German Chocolate Cookies

Ingredients

• 8 Ounces Semi Sweet Baking chocolate (chopped)
• 1 Cup All-Purpose Flour
• 1/3 Cup Cocoa Powder
• 1 Teaspoon Baking Powder
• ¼ Teaspoon Salt
• 5 Tablespoons unsalted butter (room temperature)
• ½ Cup Brown Sugar
• ½ Cup Granulated Sugar
• 2 large eggs (room temperature)
• 1 Teaspoon Vanilla
• ½ Cup Evaporated Milk
• ½ Cup Granulated sugar
• 1 Egg Yolk
• ¼ Cup Unsalted Butter
• ½ Teaspoon Vanilla
• ⅔ Cup Sweetened Shredded Coconut
• ½ Cup chopped Pecans
• ¼ Cup Semi Sweet Chocolate Chips (melted)

Steps

1. 1

   In a small bowl melt the chopped chocolate in the microwave in 30-second intervals. Set aside to cool for 5 minutes.

2. 2

   In a large mixing bowl combine the flour, cocoa powder, baking powder, and salt. Set aside.

3. 3

   In the bowl of a stand mixer, use the paddle attachment to beat the butter, brown sugar, and granulated sugar together for about 2 minutes, until combined and fluffy. Add in the eggs and vanilla and mix until just combined. Mix in the melted chocolate until just combined.

4. 4

   Add the dry ingredients to the wet and mix on medium-low until combined, being sure to scrape down the sides as needed.

5. 5

   Cover the dough and refrigerate for 2 hours.

6. 6

   Preheat the oven to 350° and line two baking sheets with parchment paper.

7. 7

   Scoop the dough into 18 1 ½ inch balls and place on the baking sheets, leaving 2 inches between the cookies. If the dough is too hard to scoop, let it sit for 15-20 minutes and try again. Bake for 10-12 minutes, until the edges are set and the center is still a bit gooey. Remove from the oven and let cool for 3 minutes on the sheet pan before transferring to a cooling rack. While the cookies are baking, prepare the german topping.

8. 8

   In a small saucepan whisk together the evaporated milk, sugar, egg yolk, and butter. Heat over medium-high heat until boiling and continue to cook for 10-15 minutes, until it is thickened and turning a golden brown. Whisk constantly to avoid curdling or burning.

9. 9

   Once thickened, remove from the heat and stir in the pecans, coconut, and vanilla. Set aside for 10-15 minutes to cool and finish thickening. If the sauce doesn’t seem to be setting up very thick, you can cook it for 5 or so minutes longer over medium-low heat, being sure to stir constantly.

10. 10

    Once the topping has cooled and the cookies are cooled, top each cookie with a scant tablespoon of the topping. Drizzle the cookies with melted chocolate. Let sit for 30 minutes or so, so the german topping is fully set up before serving.