German Chocolate Cookies

Name: German Chocolate Cookies
Total time: 132300 s
Yield: 32 cookies
Cuisine: American
Ingredients: 130 grams sweetened coconut flakes, lightly toasted; 120 grams pecans, chopped and toasted; 170 grams bittersweet chocolate, chopped; 130 grams all-purpose flour; 50 grams cocoa powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 115 grams unsalted butter, at room temperature; 100 grams sugar; 110 grams dark brown sugar; 1 large egg, at room temperature; 1 teaspoon vanilla extract

Ricardo @tallcook

Manhattan, New York, United States

I am not sure whether my mother got this recipe from her German father but, regardless, I love its combination of dark chocolate, coconut and pecans.

#GoldenApron23 #sweet #treat #snack #dessert #coffee #tea #milk #comfort #bites

I am not sure whether my mother got this recipe from her German father but, regardless, I love its combination of dark chocolate, coconut and pecans.

#GoldenApron23 #sweet #treat #snack #dessert #coffee #tea #milk #comfort #bites

Ricardo @tallcook

Manhattan, New York, United States

I am not sure whether my mother got this recipe from her German father but, regardless, I love its combination of dark chocolate, coconut and pecans.

#GoldenApron23 #sweet #treat #snack #dessert #coffee #tea #milk #comfort #bites

I am not sure whether my mother got this recipe from her German father but, regardless, I love its combination of dark chocolate, coconut and pecans.

#GoldenApron23 #sweet #treat #snack #dessert #coffee #tea #milk #comfort #bites

Saved

Ingredients

45 minutes (plus 36 hours, optional)

32 cookies

130 gramssweetened coconut flakes, lightly toasted
120 gramspecans, chopped and toasted
170 gramsbittersweet chocolate, chopped
130 gramsall-purpose flour
50 gramscocoa powder
1/2 teaspoonbaking soda
1/2 teaspoonkosher salt
115 gramsunsalted butter, at room temperature
100 gramssugar
110 gramsdark brown sugar
1large egg, at room temperature
1 teaspoonvanilla extract

Saved

Steps

45 minutes (plus 36 hours, optional)

1

Toast coconut, chop and toast pecans, and chop chocolate. Cool coconut and pecans.
2

Combine flour, cocoa, baking soda and salt. Mix.
3

Combine butter and sugars. Beat for two minutes.
4

Add egg and vanilla to butter mixture and beat for another minute.
5

Add flour mixture to butter and slowly mix until combined.
6

Add coconut, pecans and chocolate. Mix till combined.
7

Form two logs over parchment paper, roll, and wrap in plastic.
8

Refrigerate for 36 hours for better chocolate taste. Or skip this step if necessary.
9

Preheat oven to 350F. Line two cookie sheets with parchment paper.
10

Slice logs in 1/4-inch medallions. If they break reconstitute them with the palm of the hands.
Place them an inch apart. Slightly flatten them.
11

Bake for 10 minutes. Leave on sheets for a couple of minutes. Then cool on wire rack. Cookies will freeze well once cooled completely.