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German chocolate cake as cookies

German chocolate cake as cookies
Los Angeles Times

German chocolate cake looks pretty good for 50 -- the combination of tangy-sweet layers and nutty custard is as irresistible as it was when the recipe was first published in a Texas newspaper back in the Eisenhower era. If it ... Read more

Total time: About 45 minutes | Makes about 5 dozen cookies
  • 8 ounces Baker's German's or semisweet chocolate, broken into squares or coarsely chopped
  • 1 tablespoon butter (plus extra for the baking sheets)
  • 2 large eggs
  • 3/4 cup sugar
  • 1/4 cup flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon vanilla
  • 1/2 cup plus 2 tablespoons custard for German chocolate cake

Step 1Heat the oven to 350 degrees. In a metal bowl set over simmering water, melt the chocolate with 1 tablespoon butter, stirring until it is completely smooth. Cool slightly.

Step 2In a mixing bowl, whisk the eggs until light and frothy. Gradually whisk in the sugar until well blended. Add the chocolate mixture and whisk until well blended. Combine the flour, baking soda and salt and gradually whisk into the egg mixture. Add the vanilla and mix well.

Step 3Drop the batter by teaspoons onto greased baking sheets. Bake 8 to 10 minutes, until the cookies are set and crackled on top. Cool on baking sheets before "frosting" each with one-half teaspoon custard.


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