Print

German Chocolate Thumbprint Cookies


  • Author: Jo-Anna Rooney
  • Yield: 40 bite sized cookies 1x

Description

These German Chocolate Thumbprint Cookies are chewy chocolate cookies with a delicious white chocolate and coconut pecan centre.  These will fly off your cookie plate!


Scale

Ingredients

White Chocolate Coconut Pecan Centre:

  • 100 g of white Baker’s chocolate (~ 3 1/2 ounces)
  • 3 tbsp heavy (whipping) cream
  • 1/2 tsp vanilla
  • 1/4 sweetened, shredded coconut
  • 3 tbsp chopped pecans

Chocolate Cookie:

  • 1/2 cup butter, at room temperature
  • 1 1/2 cups (12 oz) semi sweet chocolate chips
  • 1 1/2 cups flour
  • 1/4 cup cocoa powder
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/4 cup brown sugar, lightly packed
  • 3 eggs
  • 1 1/2 tsp vanilla

Instructions

White Chocolate Coconut Pecan Centre:

  1. Using the double boiler method, melt the white chocolate.  To do this I create a double boiler by putting a heatproof bowl over a saucepan of gently simmering water (making sure that the bowl and pan fit together snug).  This ensures that the mixture doesn’t burn.  Then add the white chocolate to the heatproof bowl and melt it there.
  2. Then stir in the whipping cream and vanilla, making a smooth mixture.
  3. Stir in the coconut and chopped pecans.
  4. Set it aside to cool slightly.

German Chocolate Cookie Base:

  1. Using the double boiler method, melt the butter and chocolate into a smooth mixture. Once it’s melted and mixed together, set it aside to cool slightly.
  2. In a separate bowl sift together the flour, cocoa powder, baking powder and salt.
  3. Using a mixer, mix together the eggs, brown sugar and vanilla.  Beat for about 3 minutes.
  4. Add the chocolate mix to the sugar mix and combine.
  5. Slowly add the flour to the batter and mix well.
  6. Refrigerate the batter for at least 1 hour.  You can even leave it in the fridge overnight.
  7. When you are ready to bake the cookies, preheat your oven to 350 degrees.

Putting it all together:

  1. Make 1 inch cookie dough balls, and slightly flatten them, then press an indent in the centre of the dough…refer to the picture below.
  2. Space the cookies at least 1 1/2 inches apart on a cookie sheet.
  3. Bake for 10 minutes.
  4. Once the cookies are done baking, remove them from the oven and press in the indent once again using your thumb or a small spoon.  You will notice that the centres rise slightly during baking, but you need the indent for the filling.
  5. Let the cookies cool for about 5 minutes.
  6. Then fill each centre with 1 tsp of the white chocolate mix.
  7. Let cool completely and enjoy!

Notes

These cookies freeze well.