HERSHEY GERMAN CHOCOLATE CAKE RECIPES

Name: Sunny's German Chocolate Cake Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 3 dozen
Ingredients: 2 sticks butter, softened; 1 cup light brown sugar; 1 cup granulated sugar; 2 teaspoons vanilla extract; 2 large eggs, beaten; 2 1/4 cups all-purpose flour; 1/2 cup unsweetened cocoa, such as Hershey's; 1 teaspoon baking soda; Pinch salt; 1 cup semisweet chocolate chips; 1 cup shredded sweetened coconut, such as Baker's Angel Flake Coconut; 1 cup chopped pecans

SUNNY'S GERMAN CHOCOLATE CAKE COOKIES RECIPE | SUNNY ...

Sunny's German Chocolate Cake Cookies Recipe | Sunny ... image

Provided by Sunny Anderson

Categories dessert

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 3 dozen

Number Of Ingredients 12

Ingredients

2 sticks butter, softened
1 cup light brown sugar
1 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs, beaten
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa, such as Hershey's
1 teaspoon baking soda
Pinch salt
1 cup semisweet chocolate chips
1 cup shredded sweetened coconut, such as Baker's Angel Flake Coconut
1 cup chopped pecans

Steps:

Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.
In a stand mixer or large bowl using a hand mixer, blend the butter, both sugars, vanilla and eggs. In a medium bowl, stir together the flour, cocoa, baking soda and salt. Gradually add the flour mixture into the butter mixture and blend until combined. Stir in the chocolate chips, coconut and pecans.
Drop the dough by tablespoonfuls onto the prepared baking sheets, 12 cookies per sheet, and bake 8 to 10 minutes. Cool on a baking rack.

GERMAN CHOCOLATE COOKIES RECIPE - NYT COOKING

German Chocolate Cookies Recipe - NYT Cooking image

While a big slice of German chocolate cake may appeal to many, baking one from scratch may not. That’s where these cookies come in. They satisfy the craving for deep, dark pools of warm chocolate, sweet pecans and fragrant coconut with only a fraction of the work. To toast the coconut, spread it out on a baking sheet and bake at 350 degrees for 5 to 10 minutes. Take it out of the oven when the edges and some of the coconut in the center are deep golden brown. It’s fine if some of the coconut is still pale.

Provided by Samantha Seneviratne

Total Time 45 minutes

Yield 2 dozen

Number Of Ingredients 12

Ingredients

1 cup/128 grams all-purpose flour
1/2 cup/47 grams natural cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
8 tablespoons/113 grams unsalted butter (1 stick), at room temperature
1/2 cup/101 grams granulated sugar
1/2 cup/110 grams packed dark brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups/128 grams lightly toasted, sweetened shredded coconut
1 cup/170 grams chopped bittersweet chocolate
1 cup/119 grams chopped pecans

Steps:

Heat oven to 350 degrees. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In a large bowl, beat butter, granulated sugar and brown sugar together with an electric mixer on medium speed until fluffy, about 2 minutes. Beat in the egg and vanilla until smooth.
Reduce the speed to low and beat in the flour mixture. Add coconut, chocolate and pecans and mix to just combine.
Portion the dough in 2 tablespoon scoops and roll them into balls. Place them on parchment-lined baking sheets, at least 2 inches apart. Bake the cookies until dry on top but still soft in the center, about 10 minutes. Remove from the oven and immediately tap the sheets against a work surface to deflate them slightly. Let the cookies sit on the sheets for 3 minutes, then transfer them to a rack to cool completely.

Nutrition Facts : @context http//schema.org, Calories 190, UnsaturatedFatContent 5 grams, CarbohydrateContent 22 grams, FatContent 12 grams, FiberContent 2 grams, ProteinContent 2 grams, SaturatedFatContent 6 grams, SodiumContent 86 milligrams, SugarContent 15 grams, TransFatContent 0 grams

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