German Chocolate Tassies Recipes

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CHEWY GERMAN CHOCOLATE COOKIES



Chewy German Chocolate Cookies image

When I want a cookie that's as chewy as a brownie, this is the recipe I reach for. Coffee granules add the right amount of mocha flavor. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 4 dozen.

Number Of Ingredients 12

12 ounces German sweet chocolate, chopped
2 tablespoons shortening
1 teaspoon instant coffee granules
3 large eggs, room temperature
1-1/4 cups sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped pecans
48 pecan halves
Confectioners' sugar, optional

Steps:

  • Preheat oven to 350° In a microwave, melt chocolate and shortening; stir until smooth. Stir in coffee granules; cool and set aside., In a large bowl, beat eggs and sugar until light and lemon-colored. Beat in cooled chocolate and the vanilla. Combine the flour, baking powder and salt; add to chocolate mixture and mix well. Stir in chopped pecans. , Working quickly, drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Place a pecan half in the center of each. Bake until cookies are set, 10-12 minutes. Cool for 1 minute before removing to wire racks. If desired, dust with confectioners' sugar.

Nutrition Facts : Calories 98 calories, Fat 5g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 34mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.

MILK CHOCOLATE TASSIES



Milk Chocolate Tassies image

Provided by Food Network Kitchen

Categories     dessert

Time 3h30m

Yield about 24 servings

Number Of Ingredients 12

1 stick unsalted butter, at room temperature
2 ounces cream cheese, at room temperature
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1/4 teaspoon salt
1 large egg
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
8 ounces milk chocolate, finely chopped
Nonstick cooking spray
3 to 4 tablespoons heavy cream
Candy-coated chocolates, for topping

Steps:

  • Beat the butter, cream cheese, brown sugar, granulated sugar and salt in a medium bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Beat in the egg and vanilla until combined. Reduce the mixer speed to low and beat in the flour until incorporated. Beat in 2 ounces of the chopped chocolate. Cover with plastic wrap and refrigerate until the dough is no longer sticky, about 1 hour.
  • Coat a 24-cup mini-muffin pan with cooking spray. Divide the dough between the cups (about 1 heaping tablespoon each); press into the bottoms and up the sides to create cups. (If the dough becomes sticky, dampen your fingers.) Refrigerate until firm, 30 minutes.
  • Preheat the oven to 350 degrees F. Bake the cookies until browned around the edges and dry in the centers, 15 to 20 minutes. Let cool 5 minutes in the pan, then use the back of a small spoon to gently indent the center of each. Use an offset spatula to remove the cookies from the pan; transfer to a rack to cool completely.
  • Meanwhile, put the remaining 6 ounces chopped chocolate and 3 tablespoons heavy cream in a microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth. Let stand until thick like hot fudge, 10 minutes. (If the chocolate is too thick, gradually stir in 1 more tablespoon heavy cream. If the chocolate hardens, return to the microwave.) Spoon the chocolate into the cookies and top with the candies. Let cool completely.

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