I found this recipe for German Chocolate Brownie Cookies on Recipezaar (now called Food.com) and daringly tried it even though it hadn’t been reviewed. I’m going to be the first to review it and I believe it will get 4 stars because it lives up to expectations and is attractive.
These cookies don’t contain any German’s chocolate but they do have what I think is the best part of German chocolate cake, the evaporated milk/coconut/pecan/ frosting.
I made a half batch of these and produced 10 cookies, so the full recipe (as written below) will probably yield 20-24, depending on how generous you are with your scooping. The icing was very simple to make, and thickened up very quickly – in less than a minute. Then again, I made half batch, so there wasn’t much in the pan.
Update: If you like the idea of these but don’t want to deal with making an icing, here’s another cookie based on the same theme.
German Chocolate Brownie Cookies
1 1/2 cups flour
1/3 cup unsweetened cocoa powder
½ teaspoon salt
¼ teaspoon baking soda
1 1/2 cups brown sugar, packed
2/3 cup vegetable shortening (I used butter flavored)
1 tablespoon water
1 teaspoon vanilla
2 large eggs
2 cups semi-sweet or Bittersweet chocolate chips
1/2 cup evaporated milk (not condensed!)
1/2 cup granulated sugar
1/4 cup butter, softened, salted is best
2 large egg yolks, lightly beaten
1/2 cup chopped pecans which have been toasted
1/2 cup sweetened flaked coconut
Preheat oven to 375 degrees F. Combine cocoa, flour, salt and baking soda; mix well and set aside. Cream together brown sugar, shortening, water and vanilla until light and fluffy. Add eggs and continue beating for 2 minutes. Stir in flour mixture until well mixed, then add chocolate chips. Drop by tablespoons onto ungreased baking sheets and bake for 7-9 minutes. Do not over bake. Cool for 2 minutes on baking sheet then transfer cookies to wire rack.
Prepare frosting. Combine evaporated milk, sugar, butter and egg yolks in a medium saucepan. Turn heat to medium and cook, stirring often, until thickened. Remove from heat and stir in vanilla, pecans and coconut. Allow to cool slightly, then spoon over cookies. Note: The icing will thicken as it sits, so don’t worry if it seems thin. You should take it off the heat when it’s the consistency of runny pudding or when a finger drawn down the back of a coated spoon produces a line.