German Chocolate Cookie Recipe

This German Chocolate Cookie recipe is a little different. It's something old and something new. Chocolate thumbprint cookies have been around quite a while, but these are made with German chocolate cake mix.

Add a little butter and some homemade coconut and pecan topping, and you have the makings of cookies so chewy and rich that the ready to bake cookies may disappear while they are setting up in the refrigerator!

Please don't skip the from-scratch topping - canned German chocolate frosting is too sweet and can be very disappointing.

You can substitute chopped walnuts for the pecans if you like, and adding 1/2 cup of bittersweet chocolate chips will certainly enhance the rich chocolate flavor.

German Chocolate Cookie Recipe

1 package (18.25 ounce) German chocolate cake mix
1/2 cup unsalted butter, melted
1/2 cup all purpose flour

1 cup evaporated milk
1/2 cup unsalted butter
1 cup granulated sugar
3 egg yolks, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups chopped pecans
1 1/2 cups coconut, flaked

Make the topping first. Combine the evaporated milk, unsalted butter, vanilla extract and granulated sugar in a medium saucepan. Set the pan over low heat and stir until the butter melts.

Increase the heat to medium and add the egg yolks, whisking them in and cooking the mixture for 10 to 12 minutes, or until the mixture is thickened and bubbly. Stir frequently.

Take the pan off the heat and stir in the flaked coconut and the chopped pecans. Portion out 1 1/4 cups of the topping and let it cool, setting the remainder aside.

In a large mixing bowl, combine the German chocolate cake mix with the 1/2 cup flour and the 1/2 cup of melted unsalted butter. Stir well to blend all the ingredients.

Stir in the 1 1/4 cup prepared topping and mix until well combined.

Wrap the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, until the dough firms up enough to be rolled into balls.

Preheat the oven to 350F. Lightly coat 2 cookie sheets with shortening or cooking spray.

Roll the chilled cookie dough into 1 inch balls, and place them on the prepared cookie sheets at least 2 inches apart.

Use your finger or a small measuring spoon to make a shallow indentation into each ball, flattening it slightly. Place about 1/2 teaspoon of the reserved topping in each cookie.

Bake for 8 to 10 minutes in the preheated oven.

Let the cookies cool for a few minutes on the cookie sheets, then remove them to wire racks to cool completely.

They can be stored between sheets of waxed paper for about 5 days, and can be frozen if tightly wrapped in plastic wrap.

On Your Own - As an interesting variation, try using chopped almonds in place of the pecans. To enhance the almond essence, substitute almond extract for the vanilla. Almond and coconut are excellent together.

More Chocolate Cookie Recipes

You Might Need:

• Kitchen Supply Aluminum Half Size Sheet Pan 18-inch by 13-inch

• Calphalon 12-by-17-Inch Rectangular Nonstick Cooling Rack

• Silpat 11-5/8-by-16-1/2-Inch Nonstick Silicone Baking Mat

• Oxo Good Grips Cookie Scoop