German Chocolate Cake Cookies

By longhornfans

Ingredients

• PLUS:
• 1 1/2 cups of flour
• 1/2 cup of cocoa powder, all natural (not Dutch processed)
• 1/4 teaspoon of cinnamon
• 1/2 teaspoon of espresso powder
• 1 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1/2 cup of butter, melted (not hot)
• 1/2 cup of granulated sugar
• 1/2 cup of dark brown sugar, packed
• 1 large egg
• 2 tablespoons of light corn syrup
• Your favorite Coconut Pecan Filling

Details

Servings 36
Adapted from bakersroyale.com

Preparation

Step 1

1. Combine the flour, cocoa powder, cinnamon, espresso powder, baking soda and salt in bowl and mix together thoroughly with a whisk. Set aside.
2. Combine the warm butter, granulated sugar, brown sugar, egg and light corn syrup in a bowl and mix together thoroughly with a whisk. Slowly add flour mixture and stir just until incorporated.
3. Refrigerate for at least three hours for easy handling, otherwise it will be very sticky and difficult to roll into a ball.
4. Line cookie sheet with parchment and heat oven to 350 degrees F.
5. Measure out a teaspoon of German chocolate filling and roll into a ½ inch ball. Pinch off a tablespoon of the chocolate dough and flatten into a 1 inch disk. Then place German chocolate filling on the center of the flatten disk. Fold sides up and roll into a one inch ball.
6. Optional: Roll in Turbinado sugar or granulated sugar. Place on parchment lined cookie sheet one inch apart.
7. Bake at 350 degrees F for about 10-12 minutes. Remove from oven and transfer cookies to a cooling rack.