One of my favorite cookies of all time is a chocolate cake cookie my mom adapted from a tattered copy of Better Homes and Gardens New Cook Book from the 70s. She adds chocolate chips to the batter and tops them with standard American chocolate buttercream. I thought that base cookie would be an excellent vehicle for any chocolate cake turned cookie flavor combination, and the German chocolate cake is a classic. I added a bit more coconut than a cake recipe might use so the frosting sits stiffly on the cookies. I also chose salted nuts over plain to cut the sweetness slightly. Whether you go with my mom’s recipe or mine, have a tall, cold glass of milk on standby to wash them down.

Makes 36 to 40 cookies

Ingredients

Chocolate Cake Cookies

• 11 tablespoons (156 grams) unsalted butter, softened
• ¾ cup (162 grams) brown sugar
• 1 large egg (50 grams)
• 1 teaspoon vanilla extract
• 1 ¾ cups (228 grams) all-purpose flour
• ½ cup plus 1 tablespoon (57 grams) cocoa powder
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• Pinch of salt
• ⅔ cup (160 grams) milk

Coconut Topping

• ½ cup (108 grams) brown sugar
• ½ cup (100 grams) granulated sugar
• 8 tablespoons (113 grams) unsalted butter
• 3 large egg yolks (56 grams)
• 3/4 cup (189 grams) evaporated milk
• 1 teaspoon vanilla extract
• 1 cup (125 grams) salted roasted pecans, chopped
• 2 cups (200 grams) shredded sweetened coconut

Instructions

Make the Cookies:

1. Preheat the oven to 350°F. Line sheet pans with parchment paper and set aside.

2. In a bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, about 3 to 5 minutes.

3. Add the egg and vanilla and beat until incorporated, scraping the sides down as needed.

4. In a separate bowl, whisk together the flour, cocoa, baking powder, baking soda and salt. With the mixer on low, alternate adding the flour mixture and the milk until a thick batter forms.

5. Using a medium-sized cookie scoop, place mounds of batter on the prepared baking sheets, spacing them out about 2 inches. Bake for 10 minutes or until set. Allow to cool on racks before frosting.

Make the Frosting:

6. In a medium saucepan add the brown sugar, granulated sugar, butter, egg yolks and evaporated milk. Bring the mixture to a low boil over medium heat, stirring constantly, until the mixture begins to thicken and can coat the back of a spoon, about 5 minutes.

7. Remove the mixture from the heat, stir in the vanilla, nuts and coconut and allow to cool completely, stirring occasionally.

8. Use a small cookie scoop to place mounds of frosting on the tops of the cooled cookies. Serve or store in an airtight container at room temperature for up to 3 days.