Ingredients for German Chocolate Brownie Cookies
- All Purpose Flour
- Unsweetened Baking Cocoa
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup packed light brown sugar
- Vegetable Shortening
- ½ cup water
- Vanilla Extract
- 2 large eggs
- Semi Sweet Chocolate Chips
- 1 (12 ounce) can evaporated milk
- Granulated Sugar
- ½ cup (1 stick) unsalted butter
- 2 large egg yolks
- 1 cup chopped pecans
- Sweetened Flaked Coconut
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How to Make German Chocolate Brownie Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 2 cups flour, ¾ cup cocoa powder, 1 teaspoon salt, and 1 teaspoon baking soda. Set aside.
- In a large bowl, cream together 1 cup packed brown sugar, ½ cup shortening, ½ cup water, and 1 teaspoon vanilla extract until light and fluffy.
- Beat in 2 large eggs for 2 minutes.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in 1 cup chocolate chips.
- Drop by rounded tablespoons onto the prepared baking sheets.
- Bake for 7-9 minutes, or until edges are set. Do not overbake!
- Let cool on baking sheets for 2 minutes before transferring to a wire rack to cool completely.
- While cookies cool, prepare the frosting: In a medium saucepan, combine 1 (12 ounce) can evaporated milk, 2 cups sugar, ½ cup (1 stick) unsalted butter, and 2 large egg yolks.
- Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes).
- Remove from heat and stir in 1 teaspoon vanilla extract, 1 cup chopped pecans, and 1 cup sweetened shredded coconut.
- Let the frosting cool slightly before frosting the cooled cookies.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
834g
Fat
268g
Carbs
93g