Try out these deep, chocolatey German chocolate cookies that will surely please any chocolate lover!
For the Cookie Dough: – 1 cup unsalted room temperature butter –1 cup light brown sugar – 1 cup granulated sugar – 2 tsp vanilla extract – 2 large eggs – 2 1⁄4 cup all purpose flour – 1⁄2 cup cocoa powder – 1 tsp baking soda – 1⁄8 tsp salt (a pinch) – 2 1⁄4 cup all-purpose flour For the Topping: – 1 cup evaporated milk – 1 cup granulated sugar – 4 egg yolks – 1⁄2 cup unsalted butter – 1 tsp vanilla – 1 1⁄3 cup sweetened coconut –1 cup chopped pecans
Preheat the oven to 375 degrees and line baking sheets with parchment paper, cream, butter and both sugars until light and fluffy 3-5 mins
Add eggs and vanilla, beat until combined. Whisk together the dry ingredients and add to the wet mixture.
Using a small cookie scoop, scoop 12 cookies per baking rack leaving space between as these cookies will spread while baking.
Bake for 12-14 mins. Let cool on the baking sheets for 5 mins before moving it to a cooling rack.
While the cookies are baking make the topping.
Making the Topping:
In a heavy bottom saucepan combine evaporated milk, granulated sugar, egg yolks and unsalted butter Cook on medium heat for 10-12 mins stirring frequently so as to not end up with scrambled eggs. After the sauce thickens (10-12 mins) remove from heat. In a heavy bottom, saucepan combine evaporated milk, granulated sugar, egg yolks, and unsalted butterr
Scoop a tablespoon of filling on top of each cookie and serve.