I’ve had these gluten free German Chocolate Cake Cookies on my punch list for weeks, months even. I decided to share it on this, the very start of the very week of Thanksgiving in the U.S. for good reason. By now, I’m assuming that you’ve already got your Thanksgiving meal all planned. So another Thanksgiving side dish recipe or another classic pie recipe is just, well, beside the point (plus, some of you don’t even live in the U.S. and are probably ready to strangle the food world if you have to hear one more thing about Thanksgiving ?). So here we are, with some of the most exciting chewy chocolate cookies you’ll ever have. And there’s still plenty of time to make them before Thanksgiving without stressing you out.
The cookie is super soft and chewy, with plenty of rich chocolate flavor from both cocoa powder (natural or Dutch-processed, your choice) and melted chocolate. Make sure the dough is nice and cold before you bake the cookies, and you’ll get a nice, thick cookie that is the perfect showcase for that gorgeous homemade German Chocolate Cake frosting. A mix of butter, evaporated milk, sugar and egg yolks makes for a thick, spreadable frosting that tastes just like a cross between soft caramel and dulce de leche. Add chopped pecans and shredded coconut, and you’ve got all the taste of German chocolate cake in a sweet cookie.
I love baking cakes for birthdays and other celebrations, but for convenience and an any-occasion good time, cookies are where it’s at. When we can take all the texture and flavors of a favorite cake and make it into a cookie (remember our Texas Sheet Cake Cookies?), it’s a special kind of celebration. ?
Like this recipe?
Prep time:Cook time:Yield:18 cookies
For the cookies 8 tablespoons (112 g) unsalted butter, chopped
1/2 teaspoon xanthan gum (omit if your blend already contains it)
1/4 cup (20 g) unsweetened cocoa powder (natural or Dutch-processed)
1/2 teaspoon baking soda
1/8 teaspoon kosher salt
1/2 cup (100 g) granulated sugar
1/2 cup (109 g) packed light brown sugar
1 egg (50 g, weighed out of shell) at room temperature, beaten
For the frosting
6 tablespoons (84 g) unsalted butter, chopped
3/4 cup (6 fluid ounces) evaporated milk
2 egg yolks (50 g), at room temperature
1 cup (200 g) granulated sugar
3/4 cup (90 g) chopped pecans
3/4 cup (90 g) shredded unsweetened coconut (if using sweetened coconut, reduce granulated sugar by half)
1 ounce melted chocolate, for drizzling (optional)
Make the cookies. Preheat your oven to 375°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
In a small, heat-safe bowl, place the chopped butter and chocolate and melt in the microwave in 30-second bursts, stirring until melted and smooth, or over a double boiler. Set aside to cool briefly. In a large bowl, place the flour, xanthan gum, cocoa powder, baking soda, salt and granulated sugar, and whisk to combine well. Add the light brown sugar, and whisk again to combine, working out any lumps. Create a well in the center of the dry ingredients and add the melted butter and chocolate, then the beaten egg, mixing until just combined after each addition. The cookie dough should be thick but relatively soft. Scoop the dough into portions about 2 heaping tablespoons each, and place about 2-inches apart on the prepared baking sheets. Roll each piece of dough into a ball and flatten into a 1/4-inch tall disk. Place the baking sheets in the freezer to chill until firm, about 10 minutes (or longer in the refrigerator).
Remove the baking sheets from the freezer one at a time, and place in the center of the preheated oven. Bake until the cookies have taken on a crackled appearance all the way to the center of each, about 12 minutes. Remove from the oven and allow to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.
Make the frosting. In a medium-size, heavy-bottom saucepan, place the chopped butter and melt over medium heat. Add the evaporated milk, whisk to combine and bring to a gentle simmer. Place the egg yolks in a small, heat-safe bowl and whisk together. Slowly drizzle about 1/4 cup of the hot melted butter and milk mixture into the egg yolks, whisking constantly. Scrape the egg yolk mixture into the saucepan, and add the sugar. Cook, whisking frequently, until the mixture thickens (about 6 minutes). Remove the saucepan from the heat and allow it to cool to room temperature (you can speed up the process by placing the saucepan in an ice bath).
Using a handheld mixer, beat the frosting until it’s thickened enough to be spreadable. It will lighten in color a bit as it thickens. Add the pecans and coconut, and mix to combine. Spread a generous amount of frosting on top of each cooled cookie, and drizzle with the melted chocolate. Allow to set at room temperature before serving.