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Ingredient
German Chocolate Cookies
Introduce
Chef :
RicardoGerman Chocolate Cookies
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.
Ingredient
Food ration :
32 cookiesCooking time :
45 minutes (plus 36 hours, optional)
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 teaspoon
vanilla extract
Cooking instructions
* Step 1
Toast coconut, chop and toast pecans, and chop chocolate. Cool coconut and pecans.
* Step 2
Combine flour, cocoa, baking soda and salt. Mix.
* Step 3
Combine butter and sugars. Beat for two minutes.
* Step 4
Add egg and vanilla to butter mixture and beat for another minute.
* Step 5
Add flour mixture to butter and slowly mix until combined.
* Step 6
Add coconut, pecans and chocolate. Mix till combined.
* Step 7
Form two logs over parchment paper, roll, and wrap in plastic.
* Step 8
Refrigerate for 36 hours for better chocolate taste. Or skip this step if necessary.
* Step 9
Preheat oven to 350F. Line two cookie sheets with parchment paper.
* Step 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.
* Step 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.
Note: if there is a photo you can click to enlarge it
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