German Chocolate Cookie

This cookie is a take on the famous German chocolate cake. The cookie consists of a double chocolate cookie, coconut-almond topping, chocolate drizzle and garnished with chopped almonds. The cake does not originate from Germany but we have to thank the English-American baker Samuel German for this spectacular dessert combo!

Makes 8 large cookies

Ingredients:

Double chocolate cookie dough:

• 100g butter

• 3/4 cup brown sugar

• 4 tbsp white sugar

• 1 small egg + 1 egg yolk

• 1/2 tsp vanilla extract

• 3/4 cups and 2 tbsp flour

• 1 1/2 tbsp corn starch

• 1/4 tsp salt

• 1/2 tsp baking powder

• 1/4 tsp baking soda

• 1/3 cup Dutch cocoa powder (unsweetened cocoa powder)

• 1/2 cup semisweet chocolate chips

Coconut topping:

• 1/2 cup evaporated milk

• 1/2 cup brown sugar

• 3/4 cup shredded coconut

• 1 egg yolk

• 50g butter

• 1 tsp vanilla extract

• 1/4 tsp salt

• 1/4 cup almonds + more for garnish (chopped) - traditional recipes usually use pecans but I used almonds instead ;)

• 1/2 cup semisweet/dark chocolate chips (melted) - for drizzling onto of the cookies

Directions:

For the topping:

1. In a small pot/saucepan set over medium heat, mix the evaporated milk, brown sugar, butter and egg.

2. Stir the mixture constantly until it thickens. (about 10 minutes- 13 minutes)

3. Remove the pot from the heat and add in the shredded coconut, vanilla and almonds.

4. Allow the coconut mixture to cool completely before spreading on top of the cookies.

For the cookie:

1. Preheat oven to 140°C.

2. In a stand mixer, cream together butter, brown sugar, and white sugar until light and fluffy.

3. Add the vanilla extract, egg and the egg yolk and mix until combined.

4. Add the cocoa powder, flour, cornstarch, salt, baking powder, and baking soda, and mix until dough forms (make sure not to over-mix the dough)

5. Stir in the semi sweet chocolate chips.

6. Cover the bowl and refrigerate the dough for at least 30 minutes before shaping.

7. Grab a few tablespoons worth of cookie dough and roughly shape it into a cookie dough ball (make your cookie dough ball loose and don’t smooth it out)

8. Place your cookies on a baking sheet lined with parchment paper, placing them about 6 cm apart to make sure they don’t stick to each other.

9. Bake the cookies for 15-17 minutes on the middle rack.(the cookies will look cooked from the outside but will still look really soft on the inside)

10. Allow the cookies to cool for at least 10 minutes on the baking sheet before removing them.

For assembling the cookies:

1. Spread at least two tablespoons of the coconut topping onto one of the fully cooled cookies.

2. Place the chocolate chips in a microwave safe bowl and warm in the microwave for about 1 minute and 30 seconds stirring every 30 seconds.

3. Transfer your melted chocolate into a Ziplock bag/piping bag and cut of the corner of the bag.

4. Drizzle the chocolate onto of the cookies and garnish with a few chopped almond pieces.

5. Store the cookies in the fridge and remove for at least 20 minutes before serving for the ultimate experience!

6. Bon Appetit!