Friday, January 29, 2010

German Chocolate Cookies

This recipe is from the Washington Post's Holiday Cookie Guide. It has pretty much everything I love-chocolate, nuts, and coconut (it's missing lemon, but that would probably be a little weird in a recipe like this). The recipe can be found here. It's hard to bring butter to room temperature when the ambient temperature of your house is negative freezing all the time.


Cookies waiting to go into the oven. They look a little truffle-y.


Cookies waiting to be devoured.



Final verdict? Yum! The dark Dutch processed cocoa powder gives the cookies a nice, slightly bitter bite that helps cut the sweetness of the German chocolate, and they have an interesting, slightly dry texture (instead of cakey) that's reminiscent of biting into a macaroon. The recipe is very easy to make and takes only one bowl, and I didn't have to make any trips to the grocery store to get ingredients.
The next I make them, I would toast the pecans a little longer for a more pronounced nutty taste, and instead of incorporating the coconut into the batter, might try rolling the batter in coconut instead before baking.

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