GERMAN CHOCOLATE COOKIES
While a big slice of German chocolate cake may appeal to many, baking one from scratch may not. That's where these cookies come in. They satisfy the craving for deep, dark pools of warm chocolate, sweet pecans and fragrant coconut with only a fraction of the work. To toast the coconut, spread it out on a baking sheet and bake at 350 degrees for 5 to 10 minutes. Take it out of the oven when the edges and some of the coconut in the center are deep golden brown. It's fine if some of the coconut is still pale.
Provided by Samantha Seneviratne
Categories cookies and bars, dessert
Time 45m
Yield 2 dozen
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In a large bowl, beat butter, granulated sugar and brown sugar together with an electric mixer on medium speed until fluffy, about 2 minutes. Beat in the egg and vanilla until smooth.
- Reduce the speed to low and beat in the flour mixture. Add coconut, chocolate and pecans and mix to just combine.
- Portion the dough in 2 tablespoon scoops and roll them into balls. Place them on parchment-lined baking sheets, at least 2 inches apart. Bake the cookies until dry on top but still soft in the center, about 10 minutes. Remove from the oven and immediately tap the sheets against a work surface to deflate them slightly. Let the cookies sit on the sheets for 3 minutes, then transfer them to a rack to cool completely.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 5 grams, Carbohydrate 22 grams, Fat 12 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 86 milligrams, Sugar 15 grams, TransFat 0 grams
SUNNY'S GERMAN CHOCOLATE CAKE COOKIES
Steps:
- Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.
- In a stand mixer or large bowl using a hand mixer, blend the butter, both sugars, vanilla and eggs. In a medium bowl, stir together the flour, cocoa, baking soda and salt. Gradually add the flour mixture into the butter mixture and blend until combined. Stir in the chocolate chips, coconut and pecans.
- Drop the dough by tablespoonfuls onto the prepared baking sheets, 12 cookies per sheet, and bake 8 to 10 minutes. Cool on a baking rack.
EASY GERMAN CHOCOLATE CAKE COOKIES
Drizzle chocolate on top of the cookies for an extra sweet treat!
Provided by ThatBakerChick
Categories Desserts Cookies Chocolate Cookie Recipes
Time 55m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with a silicone baking mats or parchment paper.
- Whisk flour, cocoa powder, baking soda, and salt together in a bowl.
- Beat butter, brown sugar, white sugar, eggs, and vanilla extract together in a bowl with an electric mixer until light and fluffy. Add flour mixture to butter mixture, 1/4 cup at a time, until dough is well-combined. Gently stir chocolate chunks, coconut, and pecans into dough. Scoop dough in 1-inch balls onto prepared baking sheets.
- Bake in the preheated oven until cookies are set, 8 to 10 minutes. Cool completely.
Nutrition Facts : Calories 138.7 calories, Carbohydrate 16.9 g, Cholesterol 17.9 mg, Fat 7.8 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 4 g, Sodium 69.7 mg, Sugar 11.4 g
GERMAN CHOCOLATE COOKIES
A handy boxed cake mix hurries along the preparation of these chewy cookies studded with chips and raisins. "I make them for our family reunion each year, and they always get rave reviews," says Leslie Henke of Louisville, Colorado.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 3-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the cake mix, butter, oats and eggs until well blended. Stir in the chocolate chips and raisins. , Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 9-11 minutes or until edges are firm. Cool for 5 minutes; before removing to wire racks to cool completely.
Nutrition Facts : Calories 205 calories, Fat 10g fat (5g saturated fat), Cholesterol 32mg cholesterol, Sodium 206mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
BAKER'S GERMAN'S CHOCOLATE COOKIES
Fans of classic BAKER'S GERMAN'S Chocolate Cake will love these soft, chewy cookies topped with caramel, coconut and pecans.
Provided by My Food and Family
Categories Chocolate Recipes
Time 48m
Yield 30 servings, 1 cookie each
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Combine flour and baking powder. Beat butter and sugar in large bowl with mixer until light and fluffy. Add chocolate, eggs and vanilla; mix well. Gradually beat in flour mixture. Reserve 1/4 cup each coconut and nuts; stir remaining into dough.
- Drop dough into 30 mounds, 2 inches apart, on baking sheets, using about 2 Tbsp. dough for each.
- Bake 12 to 13 min. or until cookies are puffed and shiny. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
- Microwave caramels and water in microwaveable bowl on HIGH 2 min. or until caramels are completely melted and sauce is well blended when stirred. Drizzle over cookies. Top with reserved coconut and nuts.
Nutrition Facts : Calories 170, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
CHOCOLATE DROP COOKIES
These soft, cake-like cookies topped with a creamy cocoa frosting have a pleasant walnut flavor. The recipe makes a lot, so there are plenty of these chocolaty treats to share.-Beth More, Las Vegas, Nevada
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4-1/2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, milk and vanilla. Beat in chocolate until blended. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool on pans for 1 minute before removing to wire racks to cool completely., In a large bowl, beat the frosting ingredients until smooth. Frost cookies.
Nutrition Facts : Calories 85 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 56mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
BASIC CHOCOLATE DROP COOKIES
This recipe uses a pre-made mix that will keep for several weeks. You can look at the recipe for Basic Cookie Mix here at Allrecipes.com! Use 2 cups for this recipe. Add the following ingredients to the mix to make Chocolate Drop Cookies.
Provided by Mellan
Categories Desserts Cookies Drop Cookie Recipes
Time 55m
Yield 36
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Sift cocoa into Basic Cookie Mix. Beat egg lightly and stir into mixture. Melt butter over low heat and stir into mixture. Add water and vanilla and mix well. Drop by teaspoonfuls onto greased baking sheet.
- Bake for 12 to 15 minutes in the preheated oven.
Nutrition Facts : Calories 121.3 calories, Carbohydrate 16.7 g, Cholesterol 24.3 mg, Fat 5.6 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 3.4 g, Sodium 120.8 mg, Sugar 0.1 g
GERMAN CHOCOLATE COOKIES
Found in the Washington Post who attributed it to cookbook author Sally Sampson's "Cookies". The dough can be frozen for up to two months. The cookies keep 5 days room temp in an airtight container (good for mailing!) & two weeks in the freezer after being baked (handy!). NOTE: To toast the pecans, spread them on a baking sheet and place in a 325-degree oven, shaking the sheet occasionally, for 15 minutes. Watch carefully; nuts burn quickly. *****these were one of the first gobbled up cookies on our Christmas trays! They are very dark & lumpy bumpy - suspicious looking in fact - but once tried were scooped up fast!******
Provided by Busters friend
Categories Drop Cookies
Time 1h15m
Yield 3-4 dozen
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone liners.
- Combine the butter and sugar in the bowl of a stand mixer or hand-held electric mixer. Beat on low speed to start, then on medium speed until smooth and creamy, scraping down the sides of the bowl as needed.
- Add the egg and then the vanilla extract, beating well between additions. Scrape down the sides of the bowl; then, on low speed, add the flour, cocoa powder, baking soda and salt; beat until everything is well incorporated. Scrape down the sides of the bowl, then add the coconut, pecans and chocolate, mixing until well combined.
- Drop the dough by heaping teaspoons onto the baking sheets, spacing the cookies about 2 inches apart. (Alternatively, the dough can be rolled into a log, then cut into thin slices.) Bake one sheet at a time for 10 to 12 minutes, until the undersides of the cookies begin to firm up. The tops may still look shiny. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.
Nutrition Facts : Calories 1734.2, Fat 111.4, SaturatedFat 60.3, Cholesterol 192.6, Sodium 941.6, Carbohydrate 184.8, Fiber 14.9, Sugar 119.4, Protein 18.5
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