German Carob Cookies

I have been a cookie making machine lately.  Typically cookies aren’t my thing.  They drive me crazy with chilling time and the tricks they play with doneness.  One minute too little in the oven and they’re raw inside.  One minute too long and they cool to be rocks.

Ugh, cookies.

But lately, cookies and I are in a groove.  I’m making old favorites (heeeeeyyyyy flourless peanut butter cookies) and new ones like these German Carob Cookies.

The trick, I have learned, is to err on the side of underbaked.  Cookies almost always firm up when they cool, and now that I pull them sooner than I think, they keep turning out great.

As far as the chilling time, it really does improve cookies.  I was skeptical, like really, really skeptical until I started to seriously taste a difference after letting cookies chill for 24, even 48, hours.  They get this deep, complex, almost caramel flavor.  It’s basically why dry aged meat is so tasty – the flavor gets intensified and the tenderness increases.

Who knew cookies and beef shared something in common???

Okay now that we’re armed with some general cookie making advice, let’s talk about these cookies in particular.  They take all the flavors of German chocolate cake and turn them into a hand held, portable snack that’s way easier to make.

Tons of coconut, some walnuts for added crunch and flavor, and lots and lots of carob (okay, for you it will be chocolate, but I never complain about carob, it’s super tasty!), make for fudgy cookies that are irresistible both hot out of the oven when they are all gooey and molten and when they cool to room temperature and are chewy with those pops of crunch from the walnuts.

I think I’m going to be friends with cookies for a long time.

German Carob Cookies

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• Total Time: 30 minutes
• Yield: About 24 cookies 1x

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Ingredients

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• 2 sticks unsalted butter, melted
• 1 cup packed light brown sugar
• 1 large egg
• 1 large egg yolk
• 1 tablespoon pure vanilla extract
• 2 ½ cups all-purpose flour
• 1/3 cup carob or cocoa powder
• 1 teaspoon baking soda
• 1 cup unsweetened shredded coconut
• ½ cup toasted walnuts, chopped
• ½ cup carob or dark chocolate chips

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Instructions

1. In a large microwave safe bowl, melt butter. Stir in sugar, followed by egg, egg yolk, and vanilla. Once well combined, stir in flour, carob or cocoa powder, and baking soda. Once the dough just comes together, stir in the coconut, walnuts, and carob or chocolate chips (chopped bars work too!)
2. Refrigerate for 8 to 48 hours.
3. When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment. You’ll have to bake in batches, but that’s okay. If you’re feeling crazy like me, butter a few ramekins and make giant cookies. Because GIANT COOKIES!!! They oddly only take a couple more minutes to bake than the not giant cookies.
4. Form cookies into golf ball shapes and place on the tray leaving ample space in between. Bake about 15 minutes until set around the edges but still pretty doughy in the center. Remember, they’ll firm up. Serve warm or cool completely. Cookies may be stored in an airtight container at room temperature for up to 5 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave about 30 seconds.

Notes

Recipe adapted from I Heart Eating

Additional chilling time is necessary

• Prep Time: 15 minutes
• Cook Time: 15 minutes