Shelly's Recipe

GERMAN CHOCOLATE CAKE COOKIES

Category: Cookies

Chocolate Cookie Dough
1 1/2 cups of flour
1/2 cup 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

Preparation: Line cookie sheet with parchment and heat oven to 350 degrees F.
Combine the flour, cocoa powder, cinnamon, espresso powder, baking soda and salt in bowl and mix together thoroughly with a whisk. Set aside.

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.

Assembly:
Measure out a teaspoon of German chocolate filling and roll into a 1/2 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. Optional: Roll in Turbinado sugar or granulated sugar. Place on parchment lined cookie sheet one inch apart.

Bake at 350 degrees F for about 10-12 minutes. Remove from oven and transfer cookies to a cooling rack.

NOTE: Make the recipe and be sure to refrigerate it for at least three hours for easy handling, otherwise it will be very sticky and difficult to roll into a ball. For best flavoring, refrigerate filling overnight.