How to Create German Chocolate Thumbprint Cookies
This section provides you with detailed instructions and step-by-step images to guide you through the recipe. The complete recipe, along with the ingredient list, is outlined below.
Step 1: Preheat your oven to 350°F. Prepare cookie sheets by lining them with a silicone baking mat or parchment paper. Set them aside.
Step 2: In a large bowl, combine the butter with both granular and brown sugars, beating until everything is well mixed. Scrape the sides of the bowl as needed.
Step 3: Incorporate the egg into the mixture until fully blended.
Step 4: Stir in the melted chocolate along with the vanilla extract.
Step 5: Add in the flour, cocoa powder, baking powder, and salt. Mix until just combined.
Step 6: Scoop the dough using a level tablespoon and roll it into balls.
Step 7: Use your thumb to create an indentation in the center of each ball.
Step 8: Bake for approximately 8-11 minutes, or until the edges are set. If the centers of the cookies puff up, gently press them down again using the back of a small measuring spoon.
Step 9: After all cookies are baked, it’s time to prepare the filling. For the topping, combine egg yolks, milk, and brown sugar in a large saucepan. Whisk them together until smooth.
Step 10: Add the butter.
Step 11: Place the saucepan over low heat, cooking for 10 minutes while whisking regularly, until the mixture thickens. Then remove from heat.
Step 12: Whisk in the vanilla extract.
Step 13: Stir in the coconut and pecans, and allow the topping to cool for 15 minutes.
Step 14: Fill each center with the coconut mixture. Allow the cookies to cool to room temperature before serving.
