After making Mr. Brown's german chocolate cake I had a good hefty batch of icing left over in the bowl because I decided to not put the icing on the sides of the cake. One reason I decided not to ice the sides was because I really like the looks of a naked sided cake. It is more rustic. And in this case masculine. Another reason I held back some icing was because that buttermilk chocolate cake recipe is so incredibly good on its own, I thought it deserved to be tasted on its own with a good side note of icing, but not smothered. And I was right! That cake rocked! But, that decision did yield a good bit of icing left over, so I froze it just long enough to keep it together nicely until I could figure out what to do with it. A few days later I ran across the german chocolate cookie that was made with a different type icing, but the cookie part I was sure would work for my frozen icing too. And I was right.
I like this cookie because unlike a big huge cake, you really can just take one cookie and have your sweet tooth satisfied. It truly is that rich folks. Yes, it truly is.
LET'S GET TO THE RECIPE:
INGREDIENTS for COOKIE:
1 1/4 Cup (5.6 ounces) all purpose flour
1/3 Cup unsweetened dutch process cocoa powder
1 teaspoon baking powder
1 stick (4 ounces) unsalted room temp butter
3/4 Cup lightly packed light brown sugar
1/4 Cup granulated sugar
1 large egg
1 egg yolk
1/2 teaspoon vanilla extract
1 Cup semi-sweet chocolate chips
INGREDIENTS for ICING:
1 Cup evaporated milk
1 Cup white granulated sugar
3 egg yolks beaten with 1 teaspoon water added
1/2 Cup (1 stick) unsalted butter
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup flaked coconut
1 tablespoon cornstarch
INSTRUCTIONS FOR ICING:
In a medium to large saucepan combine the evaporated milk and cornstarch. Whisk heavily together.
Add in sugar, egg yolks, butter, ad vanilla.
Cook over a slow to medium heat until mixture reaches a slow boil.
Stir constantly until mixture becomes thick. (about 12 minutes from when it starts the slow boil.)
Remove from heat and stir in the pecans and the coconut
Set aside to cool. Mixture will continue to thicken as it cools down.
Icing is ready to spread once it is completely cooled.
INSTRUCTIONS FOR COOKIE:
PREHEAT OVEN TO 350° + Line cookie sheet with parchment
Combine flour, baking soda, cocoa powder and set aside.
In a second bowl combine brown sugar, granulated sugar, and butter. Mix well until the butter and sugars have combined.
To the sugar mixture add the vanilla extract and the egg and the egg yolk. Mix until well combined.
Slowly add the flour mixture to the sugary mixture by combining 1/4 cup increments of flour mixture at a time then mixing. Continue to add the flour mixture until all the flour has been combined into the sugars and has arrived at a thick cookie dough consistency.
Fold in chocolate chips.
Drop about 2-3" apart on parchment paper using cookie baller or dinner spoon.
Bake on middle rack of oven for 10-12 minutes, just until cookie has set.
Remove from oven and let set on pan for about 5-6 minutes before removing to cooling racks.
Once cooled, ice with room temperature german chocolate cake/cookie icing.
Cookies are soft, moist, and YUMMY!