A chewy chocolate cookie topped like a German chocolate cake
|Egg Yolks, beaten
|1 18.25-oz. box
|German Chocolate Cake Mix
In a 2 quart saucepan, melt the Butter. Meanwhile, separate and beat the Egg Yolks and set aside. (Discard the Egg Whites or use in another recipe.)
Add the Sugar, Evaporated Milk, Vanilla and lastly the beaten yolks to the saucepan. Stir to blend well and cook over medium heat for 10 to 13 minutes until both bubbly and thickened, stirring frequently and more often once it gets bubbly. Always cook for at least the 10 minutes regardless how soon it gets bubbly and continue to 13 minutes if needed to thicken. Stir in the Coconut and Pecans. Remove from heat. Measure 1&1/4 cups of this topping mixture and set aside. Let both cool to room temperature, at least an hour.
Combine the dry German Chocolate Cake Mix and the Flour. Add to the remaining completely cooled topping mixture along with the softened Butter and knead with your hands into a well blended ball of dough.
Preheat the oven to 350°F and lightly grease your cookie sheets.
Shape dough into 1 inch balls and place 2 inches apart on a cookie sheet. Using your thumb, press a deep hole in the center of each and while inserted use your other fingers to shape the dough nicely around the hole. This can require skill and patience and should be tailored to your need for aesthetics.
Place a teaspoon of the measured cooled topping in each hole. Bake for 10 to 13 minutes and cool for 5 minutes on the cookie sheet before transferring to a wire rack to cool completely.
The web site warns not to substitute canned frosting or you will be disappointed and suggests that these freeze well, though mine have never lasted long enough to need preservation.
This dough was not nearly as pliable as the Black Forest Cookie dough. I may leave out the 1/2 cup Flour that was suggested in reviews on the web site next time.
Yield: 4 dozen
Nutrition Facts per Serving:
8g Fat (51.9% calories from fat)
1g Dietary Fiber
Exchanges per Serving:
0 Lean Meat
0 Non-Fat Milk
1 1/2 Fat
1 Other Carbohydrates.
Copyright 2006-2024 by Keith Langeneckert. All rights reserved.