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
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
SUNNY'S GERMAN CHOCOLATE CAKE COOKIES
from Sunny Anderson of Food Network...these are AMAZING! They are slightly crispy on the outside and soft on the inside. My family LOVED them! It is very important that you use the parchment paper on your cookie sheets. It helps your cookies to not spread too much and to not stick to the cookie sheet!
Provided by QueenJellyBean
Categories Drop Cookies
Time 23m
Yield 3 dozen cookies, 36 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees. Line baking sheets with parchment paper.
- Blend butter, both sugars, vanilla and eggs in a large bowl with hand mixer or use a stand mixer.
- In another bowl, combine flour, cocoa, baking soda and salt.
- Gradually add flour mixture to butter mixture and blend until combined.
- Stir in chocolate chips, coconut and pecans.
- Drop dough by tablespoonfuls onto prepared pans. Bake 8-10 minutes. Cool on pan for 2 minutes then remove to baking rack to cool completely.
Nutrition Facts : Calories 179.8, Fat 9.9, SaturatedFat 5.1, Cholesterol 23.9, Sodium 97.7, Carbohydrate 22.9, Fiber 1.4, Sugar 15.1, Protein 2
SUNNY'S CEREAL CONFETTI COOKIES
Sunny Anderson fills her chewy sugar cookie batter with multicolored puffed rice cereal for a colorful presentation that requires only 10 minutes' prep time.
Provided by Sunny Anderson
Categories dessert
Time 2h25m
Yield 30 to 36 cookies
Number Of Ingredients 9
Steps:
- Cream the butter, sugar and eggs: In a stand mixer or in a large bowl with a hand mixer on high, cream the butter and sugar until fluffy and smooth, 3 to 4 minutes. Add the eggs one by one, completely incorporating the first one before adding the second, and making sure to scrape the sides between additions. Beat in the almond extract.
- Add the dry ingredients: In a large bowl, stir to combine the flour, baking powder and salt. Lower the mixer speed to medium-low and pour the flour mixture into the butter mixture in four parts, taking time to blend in and scrape the sides of the bowl back to the center between each addition, until all is combined.
- Finish the dough and chill: Add the milk 1 tablespoon at a time to the dough and blend until it becomes smooth but firm enough to form balls (you may not need all of the milk). Turn off the mixer and add the cereal, folding it in by hand using a rubber spatula or wooden spoon. Divide the dough in half and roll into logs 2 1/2 inches in diameter. Wrap tightly with plastic wrap and refrigerate until firm, about 2 hours.
- Bake and cool the cookies: Position oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F; line two baking sheets with parchment. Remove the cookie dough from the plastic wrap and slice into 1/2-inch-thick discs. Place 6 discs at least 3 inches apart on each prepared baking sheet (refrigerate the remaining dough until ready to bake). Bake until golden and crispy around the edges, 12 to 15 minutes. Let the cookies cool completely on the baking sheets. Once the baking sheets are cool, bake the remaining cookies.
SUNNY'S CHOCOLATE CHIP CANDY CANE COOKIES
Provided by Sunny Anderson
Categories dessert
Time 1h5m
Yield about 24 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- To a stand mixer, add the butter, brown sugar and granulated sugar. Blend on high with the paddle attachment until the sugar granules are less visible and the mixture is light and fluffy, about 4 minutes.
- Scrape the sides with a rubber spatula, then add the egg and blend on low until combined, stopping to scrape the sides more to incorporate.
- Prepare the dry ingredients. In a separate bowl, add the flour, pumpkin pie spice, baking powder and baking soda. Stir and toss with a spoon or fork.
- Scrape the sides of the mixer bowl and, while off, add half of the flour mixture. Turn on low and mix until combined; this should only take 5 to 6 rotations of the paddle. Stop and scrape the sides again, then add the other half of the flour and mix on low the same way. Turn off the mixer.
- Add the chopped chocolate chips and crushed candy canes. Turn the mixer back on low and blend until just combined; this should only take 3 to 4 rotations of the paddle.
- Line 3 baking sheets with parchment paper. Scoop dough balls the size of golf balls, 1 tablespoon each, and place 3 inches apart on the baking sheet, about 8 cookies per sheet. Bake until the edges are set and the center is cooked through, but still soft, 13 to 15 minutes.
- Cool the cookies for 2 to 3 minutes on the sheets. Then, holding the baking sheet over a wire cooling rack, remove the cookies from the sheet by gripping the baking sheet with one hand and the parchment paper on the opposite side with your other hand. Gently slide the parchment paper off the sheet with the cookies still on top, resting the parchment and cookies on the wire rack beneath until cool. This cookie removal/cooling trick takes coordination, so think about it before you do it and easy on the egg nog.
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.
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