- 9 Tablespoons butter, unsalted and room temperature
- 3/4 cup light brown sugar
- 1/4 cup white sugar
- 1 xl egg, room temp
- 1 xl egg yolk, room temp
- 1 teaspoon Rodelle Chocolate Extract
- 1 1/4 cups ap flour
- 1/3 cup Rodelle Gourmet Baking Cocoa Powder, Dutch Processed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon sea or kosher salt
- 3/4 cup chocolate chips (dark, milk, or semi-sweet)
German Chocolate Frosting
- 1 cup (8 ounces) evaporated milk
- 3/4 cup white sugar
- 2 teaspoons Rodelle Vanilla Extract
- 2 XL egg yolk
- 1 stick (8 Tablespoons) unsalted butter, VERY soft
- 1 cup chopped, toasted pecans
- 1 cup sweetened coconut flakes
- 1/2 cup heavy cream
- 3/4 cup chopped chocolate
Make the Dough
- Preheat the oven to 350F, rack in the middle. Line 2 baking sheets with parchment paper and set aside. In a bowl, add the flour, cocoa, baking powder, baking soda, and salt. Whisk until combined. Set aside.
- In a mixer fitted with a paddle or cookie dough attachment, cream the butter, light, and brown sugars until light and fluffy. Add in the whole egg, egg yolk, and Rodelle Chocolate Extract, mix until combined. Turn off the mixer, scrape down the sides, and paddle. Add in the flour mixture and mix just until barely combined. Stop the mixer, add in the chocolate chips and mix until incorporated.
- Using a cookie scoop (I used a large one – ~3 tablespoons), place each cookie ball onto the baking sheet leaving it about 2” apart. Bake for roughly 10 minutes or until they are set. They should still be soft to the touch but not sticky. Remove from the oven and allow to cool on the sheets for at least 15 minutes before transferring to a cooling rack.
German Chocolate Frosting
- While the cookies are baking, make the frosting. To a medium saucepan over medium heat, add in the butter, milk, sugar, egg yolks. Whisk to combine. Cook for about 10-15 minutes, whisking often or until the mixture has thickened. You’ll know it’s thickened enough when you put a spoon in the pan, pull it out, and run your finger down the back of the spoon. If the swipe stays, your mixture is ready.
- Remove the pan from the heat, add in the vanilla, pecans, and coconut. Mix to combine. Transfer the mixture to a bowl and place it in the fridge to cool. You want the mixture to cool to the touch but still be thick and spreadable.
Make the Ganache
- In a glass bowl of a double boiler, heat the cream until bubbles form along the edges. Remove the bowl from the double boiler, add in the chocolate and allow to rest undisturbed for 5 minutes. After 5 minutes, slowly start to whisk the chocolate and cream together until it is smooth and creamy. Set aside to cool.
Assemble the cookies
- To each cookie, add on a generous scoop of the German chocolate frosting, spreading to the edges. Repeat until all of the cookies are frosted. If you have extra frosting, store the rest in the fridge and use it on toast or pancakes!
- Place the ganache in a piping bag or plastic bag and drizzle it over top of the cookies. Cool completely before storing. Place in a large container, putting layers of wax or parchment paper in between. Store in the fridge or at room temp (I like to store them in the fridge).