German Chocolate Brownie Cookies are a type of cookie that combines the rich, chocolatey goodness of a brownie with the sweet, nutty flavors of German chocolate. These cookies are soft and fudgy on the inside, with a slightly crisp exterior, and are typically filled with a mixture of chopped pecans and coconut that has been caramelized with sweetened condensed milk. They are often topped with a drizzle of melted chocolate or a sprinkle of flaky sea salt to add an extra layer of decadence. German Chocolate Brownie Cookies are a delicious and indulgent treat that is perfect for chocolate lovers and cookie enthusiasts alike.
Here are some tips and variations for making German Chocolate Brownie Cookies:
Tips:
Be sure to use good quality chocolate for the best flavor.
Don't overbake the cookies, as they are meant to be soft and fudgy in the middle.
Let the cookies cool completely before adding any toppings, such as melted chocolate or sea salt.
Store the cookies in an airtight container at room temperature for up to 5 days.
Variations:
Instead of using caramelized pecans and coconut, you can try filling the cookies with a mixture of peanut butter and chopped peanuts for a peanut butter brownie cookie.
Add a pinch of cinnamon or chili powder to the cookie dough for a spiced twist.
For a vegan version, use dairy-free chocolate and sweetened condensed coconut milk instead of sweetened condensed milk.
Use a mixture of white, milk, and dark chocolate chips in the cookie dough for a triple chocolate variation.
You can also experiment with different types of nuts, such as walnuts or almonds, in the filling.
Ingredients:
- 1/2 cup unsalted butter
- 8 oz. good quality semi-sweet chocolate, chopped
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp. baking powder
- 1/2 tsp. salt
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp. vanilla extract
- 1 cup caramelized pecans, chopped
- 1 cup sweetened shredded coconut
- Optional toppings: melted chocolate, sea salt
Instructions:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Melt the butter and chopped chocolate in a heatproof bowl set over a pot of simmering water, stirring until smooth. Set aside to cool slightly.
In a separate coliseum, whisk together the flour, cocoa grease paint, incinerating greasepaint, and swab.
In a large mixing bowl, beat the eggs, sugar, and vanilla extract until light and fluffy.
Add the melted chocolate mixture to the egg mixture and mix until combined.
Fold in the dry ingredients until just combined.
Stir in the caramelized pecans and shredded coconut.
Scoop the dough into 2 tablespoon-sized portions and place them onto the prepared baking sheet, leaving about 2 inches between each cookie.
Bake for 12-15 minutes, or until the edges of the cookies are set but the centers are still slightly soft.
Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Optional: drizzle the cooled cookies with melted chocolate and sprinkle with sea salt, if desired.
Enjoy your delicious and decadent German Chocolate Brownie Cookies!