Wednesday 18 March 2015


Its here.  I wasn’t coming up with on sharing this Deep Dish German cake pan Cookie thus presently however I simply couldn’t do this to you.  And its the weekend. and also the weekend means that its time for chocolate. legion chocolate.  German chocolate.  And cooked pecans and coconut in a very made caramel topping all drizzled with a lot of German chocolate.


 I even have been pacing myself to share German Chocolate sweet.  This German cake pan Cookie is thus definitely worth the wait.

I got the thought for this pan cookie from one amongst my favorite restaurants – authority – that is a smaller amount than five minutes off from my house and Legoland (so if you're ever aiming to Legoland come back say hi!). however long before this new authority was around, i might frequent authority in La Jolla anytime we have a tendency to visited the LDS temple near  and each time we might order pan cookies or as BJ’s calls them  – Pizzookies (AKA pizza pie cookie).  By baking cookies in a very pan, you'll be able to underbake them slightly (how i favor them, however bake them however you like), in order that they square measure further soft, heat and soften in your mouth  –  that’s even before you add frozen dessert.

The then owner of authority (he has since sold-out the chain) incorporates a female offspring with the chronic unwellness pancreatic fibrosis, (which 2 of my brothers and that i have – I’ve written regarding our journey HERE), and would present $1 to pancreatic fibrosis analysis for each pizzookie ordered. one more reason we have a tendency to fell crazy with the currently renowned pan cookie.

My German cake version is formed with real liquid German chocolate, chocolate and bittersweet chocolate chips bushed the straightforward batter that you unfold in your pan and bake for regarding thirty five minutes.

While your cookie is baking, you prepare your caramel, coconut, pecan ice by preparation all the ingredients along in a very cooking pan, stirring your cooked pecans and cooked coconut (because cooked is such a lot better!) at the top. will a a lot of delicious ice exist during this world? attempt to not create this ice too prior time or it'd untimely find yourself in your abdomen rather than suffocating your attractive made chocolate cookie.

After suffocating, simply because you'll be able to, drizzle your deep dish of abasement with a lot of German Chocolate.

Insanely delicious as is…

Even higher concentrated with frozen dessert.

Even higher after you eat the soft, rich, decadent Deep Dish German cake pan Cookie straight off right out of the pan – the deep pan.  The deeply delicious pan.

Serves: 8-12
  • Cookie Dough
  • 4 oz. Baker's Sweet German Chocolate, chopped*
  • 2 1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 eggs, room temperature
  • 1 cup semi-sweet chocolate chips

  • Frosting
  • 3 egg yolks
  • 1 cup evaporated milk
  • 1 cup light brown sugar, packed
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 teaspoon vanilla
  • 1 1/2 cups sweetened shredded coconut
  • 1 cups coarsely chopped pecans
  • 1/2 teaspoon salt

  • Chocolate Drizzle (optional)
  • 4 oz. Baker's Sweet German Chocolate, chopped*
  1. Cookie: Preheat oven to 350F degrees. Lightly butter a 12-inch cast iron skillet.** Set aside.
  2. Melt 4 oz. chopped German chocolate in the microwave at medium heat, stirring every 30 seconds until melted (about 1 ½ minutes). Set aside to cool.
  3. Combine flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
  4. In a stand or hand mixer, beat butter, sugars and vanilla extract. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate. Gradually beat in flour mixture just until flour disappears. Stir in 1 cup chocolate chips.
  5. Spread the dough into a 12-inch skillet and bake for 20 minutes then cover with foil and continue to bake 10-20 more minutes (total of 30-40 minutes) or until center is almost done.*** Allow to cool on a cooling rack for 10 minutes.
  6. Frosting: While cookie is baking, prepare frosting by whisking the egg yolks, evaporated milk and brown sugar together in a large saucepan. Add butter and cook over medium heat, continuing to stir until thick enough to coat the back of a spoon, approximately 8-10 minutes. Remove from heat and stir in vanilla and salt.
  7. When oven is free and cookie is cooling, spread coconut and pecans evenly out on a large baking sheet. Bake at 350F for 7-12 minutes, stirring a couple times in between baking until coconut is golden, watching closely towards the end of cooking time so they don’t burn. Stir pecans and coconut into frosting and spread frosting evenly over cookie.
  8. Melt 4 oz. German chocolate in the microwave at medium heat, stirring at 30 second intervals until melted. Add to a plastic bag, cut the corner and drizzle over cake.
  9. Slice individual servings or dig directly into skillet. Best served warm with ice cream.
*May substitute with baking semi-sweet chocolate if German chocolate is not available.
**If you only have a 9" skillet then half the recipe and bake for approximately 15-20 minutes.
***If you aren't sure how long to bake your cookie, its better to underbake than overbake because no one likes a tough cookie!


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