Wednesday, November 13, 2013

em + the kitchen - german chocolate cookies.

I decided I'd give you guys a bit of a break from all the fall flavors I've been overloading the blog with. Today's cookie is a classic: chocolate. You really just can't go wrong there. Add in coconut and pecans? Yes, I'm listening.
Also, they're made without flour so they're still a little gooey on the inside and are rich, rich, rich.

YUM. Let's get to it, shall we?
Today's take on a cake-turned-cookie comes from Real Simple mag.
I must say, though, that name is a little misleading. The recipe in and of itself is simple, but the batter doesn't go down without a fight. It's thiiiick and sticky. You might as well wait until they're in the oven to clean your hands of it all. It's gonna get everywhere.

But it's totally worth it!

German Chocolate Cake Cookies

3 cups powdered sugar
1 cup cocoa powder
1/4 tsp salt
2 cups roughly chopped pecans
3 large egg whites, at room temp
2 tbsp sweetened condensed milk
2 tsp vanilla
1&1/2 cups sweetened coconut flakes
3/4 cup semisweet chocolate chips

Heat oven to 325* with the racks in the upper and lower thirds.
Whisk together the confectioners’ sugar, cocoa powder, and salt in a medium bowl.
Add the chopped pecans, egg whites, condensed milk, and vanilla extract and mix with a hand mixer until just combined. Fold in the coconut and chocolate chips.
Drop 2 heaping tablespoonfuls of the dough 2 inches apart onto prepared baking sheets.
Bake for 18-22 minutes, rotating the baking sheets halfway through, until firm around the edges. Cool slightly on the baking sheets, then serve warm or transfer to a wire rack to cool completely.

They're soft on the inside, crunchy on the outside, and delicious all over.

Tired of baking posts yet? Come back Saturday for a Things to Do in Dallas (and call me if you want to tag along!).

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