There are many ways to replicate a favorite food or drink in the form of a cookie. Cakes, pies and even cocktails are popular starting points. We’ve already done carrot cake cookies, which are very popular. We have a few more on the list we’d like to try like apple pie, strawberry shortcake, lemon meringue and pecan pie too. We decided to start with german chocolate cake. We found a recipe that seemed like it’d work just perfectly with a few tweaks, and so we got to work adapting a new version. Into the oven went lovely mounds of chocolate batter, but what came out wasn’t exactly what we expected to see or taste.
These did not have the consistency or exact taste of german chocolate cake in the least, but they were good nonetheless! They do not have a ‘cakey’ texture, but we expected that from the small amount of flour. They did have a fudgey middle interior, which was very tasty. Perfect, in fact, if you ate them straight from the oven. The final product was more akin to a brownie-like cookie–deep and rich with a chocolately, nutty interior. Chocolate cookies can be tricky and easy to burn. The outsides should look crackly and shiny, while the middles may still be soft. It’s even better to slightly undercook these, so they do not get too crispy.
German Chocolate Cake Cookies – Approx. 24-30 cookies (Adapted from LA Times)
8 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
3/4 teaspoon vanilla
1/2 cup sugar
1/4 cup flour
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 teaspoon cream of tartar
1/2 cup sweet coconut flakes, toasted
1/2 cup pecan pieces, toasted
1. Melt chocolate and butter over a double boiler. Stir until most of the chocolate has melted. Remove from heat and continue to stir until smooth. Set aside to cool a bit.
2. Beat eggs and vanilla with an electric mixer until frothy. Whisk in sugar until blended.
3. Pour in chocolate and stir until incorporated.
4. Combine flour, baking soda, salt, cream of tartar, coconut and pecans and add to wet ingredients until well combined.
5. Drop by the half tablespoon onto parchment paper lined sheets and bake in a preheated oven at 350 degrees for 8-10 minutes.
Click HERE for the printable recipe.