German's Chocolate Cookies

More and more I see trends in desserts going to "hand-held" for convenience as well as portability.   Over the last few years, we've seen a lot of desserts go miniature and in jars; in fact, I've done miniature pumpkin cheesecakes and cupcakes in a jar on my blog.  However, these cookies are a horse of a different color.

German's Chocolate Cake was my mother's favorite and yes, I've even made that on my blog too.  So, when I thought about making up these dessert cookies, I turned to one I was familiar with and loved.  The name is in honor of an American, Sam German who, in 1852, developed a sweet chocolate for baking and not because it was a German creation.  It's typically topped with a yolk based caramel that has coconut and chopped pecans added at the end and that's exactly what I made to fill these cookies.

German's Chocolate Cookies
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 pkg. (4 oz.) German's Sweet Chocolate Bar, chopped and melted

2 large eggs
2 tsp. vanilla extract
3 1/2 cups King Arthur all-purpose flour
1 tsp. baking soda
1/2 tsp. Kosher salt
2 T buttermilk

Preheat oven to 350F-degrees.  Line a baking sheet with parchment paper and set aside.
In a stand mixer, using the paddle attachment, cream the butter and sugar until fluffy.  Add the vanilla and eggs, one at a time, beating well after each addition.  Scrape down the sides of the bowl as needed. 
Melt the chocolate in a double-boiler, or as I did, in the microwave.   Add to the sugar/butter mixture and beat well.

Mix the flour, baking soda and salt together and add to the batter.  Add the buttermilk and mix on low to combine. 

Scoop the dough with a 1/4-cup sized scoop, then flatten slightly with you hands.

Bake in the preheated oven for 12 minutes, rotating pans half way through the time to ensure even baking.  Remove from oven and allow to cool slightly before transferring to a rack to cool completely.

Make the filling while the cookies are cooling.

Coconut~Pecan Filling
4 large egg yolks
1 can (12 oz) evaporated milk
1 1/2 tsp. vanilla extract
1 1/2 cups granulated sugar
3/4 cup (1 1/2 sticks) unsalted butter, cut into cubes
1 1/2 cup chopped pecans
1 pkg. (7oz) sweetened shredded coconut

Beat the eggs yolks, milk, and vanilla in a large saucepan.  Continuing to use a whisk, blend in the sugar and butter and cook over medium heat for 12 minutes or until thickened and golden brown, stirring constantly.  Remove from heat and add the coconut and pecans.  I transferred the mixture to a glass bowl to cool more quickly.

  Apply a big dollop of filling to the underside of one of the cookies, then top with another.

Slicing the cookie in half, gives the appearance of a miniature German's Chocolate Cake, but this cookie is fancy enough to stand alone for dessert or travel in a lunch box.

Creating a surprise with dessert is a fun way to keep your family on their toes and to add a little smile after a long day. Enjoy!