I have a major personality flaw. Well, I have more than one but we won’t get into the others today. The one I’m talking about right now is my inability to let things alone. I am that person who when being sarcastic, always has to say that one last sentence that gets people wanting to look for cement shoes for me. I’m that person that when a joke goes flat, will be standing there saying “no, no, let me explain it to you! It’s funny! Really, it is!”. I’m also that person who, once I’ve made a recipe, then has to make it about 463 times more in different variations just because I love to play around with recipes and put my own stamp on it. I guess that’s one reason I’m a food blogger, huh?. Sometimes it works, but sometimes it’s a case of I should have left well enough alone.
Today it was a definite case of “it works”. Oh…my…gosh…did it work. Now, contrary to what one would think, I’m not a huge cookie person. I prefer my sweets to be floating in a puddle of cream and maybe even have fruit in them. I know, I know, I just shocked a bunch of you. I LOVE sweets, don’t get me wrong but creaminess (aka fat lol) and fruit put together tend to do it for me more than cookies. But there are times I like something a little homey, a little old fashioned, a little…well…cookieish.Â So yesterday, on my Facebook Page, I mentioned that I was making These cookies. Well, I never got to them yesterday and this is a good thing because overnight, I got the inspiration to try to make them a bit different. My husband, who is my favorite person ever, was my inspiration. He LOVES German Chocolate Cake and I make it (or buy it) for him every year on his birthday. So I decided to make these Browned Butter cookies in a way that mimics the flavors in his favorite cake. And since I love the chocolate/coconut flavor combo myself, I am kind of in love with these cookies myself. The dough alone was fantastic lol. I kept snagging bits of it from the bowl. The nutty taste of the browned butter, the chocolate, the crispy toasted coconut, the caramel… oh my *drools*
You know the drill…
Browned Butter German Chocolate Chip Cookies
- 1 cup (2 sticks) unsalted butter, browned to a golden brown color & cooled
- 1 cup packed dark brown sugar
- 1/3 cup sugar
- 1 egg
- 1 egg yolk
- 2 tablespoons cream
- 1 tablespoon vanilla extract
- 1 teaspoon coconut flavoring
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 12 ounce bag semi sweet chocolate chips or chunks (I actually used more like 3 cups because I had a partial bag opened that I wanted to use up so extra wouldn’t go amiss 🙂 )
- 1 1/4 cup sweetened coconut, toasted, 1/4 cup set aside
- 25 Kraft Caramels,
- 1/4 cup heavy cream or half & half
- To brown the butter, in a medium saucepan, over medium heat melt the butter. Let cook,stirring frequently, until it turns a golden brown color. This can take anywhere from five to ten minutes. It will sputter and spit a lot at first then that will stop. Do NOT walk away from this as it can go from yellowish butter to burnt garbage very quickly.
- Pour the browned butter into a large bowl and let cool.
- When cool, pour both kinds of sugar into the bowl with the butter. Beat until well mixed.
- Add in the egg and egg yolk, then pour in the vanilla, coconut flavoring and the cream. Beat on low speed until well mixed.
- In a small bowl, combine the flour, baking soda and salt.
- Pour the dry ingredients into the wet and at slow speed (unless you want to be covered in flying flour), mix until you have a cohesive cookie dough.
- Fold in the chocolate chips and one cup of the toasted coconut.
- Heat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone mat.. Spray the cookie sheet with baking spray before lining it if using the parchment paper.
- Scoop the cookies up and place about 2 inches apart on the lined cookie sheet.
- Bake at 350 until golden brown on the edges, about 10 to 12 minutes.
- Let cool for a minute on the sheet then transfer over to a wire rack to finish cooling.
- When the cookies are cool, make the caramel drizzle.Â Unwrap your caramels and put them into a bowl. A cereal sized bowl is sufficient. Pour the cream over the top. Then microwave at 70% power for 30 second intervals until the caramel is melted and bubbly. Stir well to mix. Be careful… there is nothing as fun as scraping out a bowl of hardened burnt caramel because you didn’t watch carefully. Please don’t ask how I know this.
- Drizzle each cookie with some of the caramel and while it’s still gooey, sprinkle some of the reserved toasted coconut over each one.
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