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The Perfect German Chocolate Cookie


June 11th, known as National German Chocolate Cake Day, is a day to indulge on a cake with American roots. It also happens to be one of the top 10 favorite cakes in America. Although the name may sound like the cake originated in Germany, it did not! The cake’s roots can be traced back to 1852 when American, Sam German, made a type of dark baking chocolate for the American Baker’s Chocolate Company. Baker’s German Sweet Chocolate’s brand was named in honor of Sam German.


If anyone has known Bill Bracken for any length of time, they know that a rich German Chocolate Cake is his weakness . . . I mean what could be any better than a rich, fudge-y, nutty treat?


So, we will celebrate this delightful treat with a fun little twist? At Bill's insistence Chef Michael Owens created the PERFECT German Chocolate Cookie many years ago when they worked together. For those who don't quite trust themselves to attempt a full cake give this cookie a try.




German Chocolate Cookies


For the Icing:

Cream cheese 4 oz

Unsalted Butter 2 oz

Powdered sugar 8 oz


Method:

Cream all the ingredients together until it is smooth and creamy. Set this aside until the cookies are ready to be filled. Refrigerate the remaining mix.



For the Cookie:

Powder sugar 1# 2oz

Cocoa powder 5 oz

Pecans, ground 8 oz

Coconut, grated 8 oz

Egg whites 6 oz


Method:


  • Mix all the dry ingredients including the coconut and pecans in a bowl over a water bath simmering slightly.

  • Add the egg whites and stir the mixture until it all comes together and is warm and loose.

  • Put the mix in to a piping bag and pipe to the desired size or use an ice cream scoop of the appropriate size.

  • Put the icing in a bag fitted with a small plain piping tip and pipe a small dollop in the center of the cookie.

  • Bake at 350º until the cookie is set. It will be soft to the touch.

  • Allow the cookies to cool before removing them from the pan.


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