Recipe: German chocolate cake as cookies
GUESS WHO: The luscious flavors that combine in German chocolate cake are easily translated into rich cookies or brownies. (Carlos Chavez / Los Angeles Times)
Servings: Makes about 5 dozen cookies
8 ounces Baker's German's or semisweet chocolate, broken into squares or coarsely chopped
1 tablespoon butter (plus extra for the baking sheets)
2 large eggs
3/4 cup sugar
1/4 cup flour
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 teaspoon vanilla
1/2 cup plus 2 tablespoons custard for German chocolate cake (see recipe)
1. Heat the oven to 350 degrees. In a metal bowl set over simmering water, melt the chocolate with 1 tablespoon butter, stirring until it is completely smooth. Cool slightly.
2. In a mixing bowl, whisk the eggs until light and frothy. Gradually whisk in the sugar until well blended. Add the chocolate mixture and whisk until well blended. Combine the flour, baking soda and salt and gradually whisk into the egg mixture. Add the vanilla and mix well.
3. Drop the batter by teaspoons onto greased baking sheets. Bake 8 to 10 minutes, until the cookies are set and crackled on top. Cool on baking sheets before "frosting" each with one-half teaspoon custard.
Each serving: 53 calories; 1 gram protein; 6 grams carbohydrates; 0 fiber; 3 grams fat; 1 gram saturated fat; 12 mg. cholesterol; 17 mg. sodium.