Personally, I've always found German chocolate to be a subtle flavor and the real essence of what we've come to know as German chocolate comes from the supporting players like nuts and coconut. As you know I'm wary of cakes, but I like the idea of these flavors for a cookie, especially for the holidays. The result is a cookie with a good texture and nuttiness, but without a cohesive flavor throughout. Dave was a little disappointed the recipe didn't include coconut and thought the chocolate was far lighter than most German chocolate treats he's enjoyed. Depending on your audience, this could be hit or miss as it.
I found this recipe posted from Jeannieskitchen on BetterRecipes.com, and it was originally a Taste of Home recipe submitted by Joyce Robb. First off, I had to halve this recipe when I saw it made 13 dozen cookies! I'm all for recipes that make a lot of cookies, but this was little much for my crowd. Feel free to double up the quantities below and you'll have a great cookie exchange treat. Second, I would add a little more than the 2 ounces of German chocolate (maybe 4 ounces), increase the toffee bits to at least a cup and add flaked coconut. That was really the flavor that was lacking to give you that ultimate German chocolate taste.
