Last month, I picked up a cookie at a German bakery in Fredericksburg, Texas. It was labeled a "chocolate chip cookie," but it was unlike any chocolate chip cookie I've ever eaten - or seen.
The bakery is called the Old German Bakery and Restaurant, and it's on the main street in Fredericksburg.
Now, is this authentically German? I'm going to say no. After making these cookies, Mark and I ended up going to Germany. Are you surprised that I visited every bakery I could find? I even wrote a post about my favorite bakeries in Frankfurt.
While I didn't see anything in Germany resembling this chocolate chip cookie, I came up with a recipe that is very close to what I remember from the German bakery cookie in Fredericksburg, Texas.
This cookie is substantial, y'all. I can usually scarf down a few regular chocolate chip cookies in one sitting (yeah, it's my superpower), but with these, it's one at a time.
The cookie dough base is a thick, soft, vanilla sugar cookie. Because the bakery version was oval, I shaped these into ovals as well.
As soon as they come out of the oven, you'll press mini chocolate chips onto the tops of the cookies. The trick is to press them in, so they stick, but not to smear or spread them.
Once cooled, the cookies get drizzled with glaze. Again using the bakery cookie as inspiration, I did a haphazard drizzle, going back and forth and in circles.
Let the cookies cool completely before eating.
Oh, and if you're wanting more German recipes, check out my post for German Sour Cherry Cake and Mandelhoenchen.
German Bakery-Style Chocolate Chip Cookies
3 1/3 cups unbleached, all-purpose flour
1 tablespoon cornstarch
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup salted butter, cut into chunks
1/3 cup solid coconut oil
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
1 cup mini semisweet chocolate chips
1 cup + 2 tablespoons powdered sugar
2 tablespoons milk
1 teaspoon corn syrup, optional
Preheat oven to 350°. Line cookie sheets with parchment paper. Whisk the flour, cornstarch, baking powder, and salt together. Set aside.
With an electric mixer, cream the butter, coconut oil, and sugar together until fluffy. Beat in the eggs and vanilla, scraping down bottom and sides of bowl until combined. On low speed, add the flour in two additions. Mix until incorporated.
Use a 1/4-cup measuring cup to portion dough onto prepared sheets. (About 5-6 cookies per sheet.) Pat into an oval. Bake for 15 minutes or until done. Immediately remove cookies to a wire rack. Gently press mini chips into the tops of the hot cookies. Let cool.
Make the glaze. Whisk powdered sugar and milk until smooth. Add more sugar or milk to reach the desired consistency. For a glaze that has a bit more shine and body, add a teaspoon corn syrup. Drizzle haphazardly over the cookies. Cool completely before serving or storing.
Who's coming to the German bakery (virtually) with me???
