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Its German Chocolate Cake in cookie form which helps me to enjoy the cake without the cake size calories.
An alternative to a huge piece of German Chocolate Cake could be a cookie instead.

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.


  • 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

  • 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

  • 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.


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!

Blessings Y'all!,


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