German Chocolate Cookies Recipe

Introduction

German Chocolate Cookies are a delightful twist on the classic cake, offering rich chocolate flavor with a chewy texture. These cookies combine cocoa, coconut, pecans, and chunks of chocolate for a satisfying treat that’s perfect with a cup of coffee or as an anytime snack.

Ingredients

• 1 cup butter (melted)
• 1 ½ cups brown sugar (packed)
• 1 large egg
• 1 egg yolk
• 1 tablespoon vanilla extract
• 2 ½ cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 3/4 cup sweetened shredded coconut
• 1/2 cup chopped pecans
• 2 ounces semisweet or German chocolate, chopped

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or a silicone baking mat to prevent sticking.
2. Step 2: In a large microwave-safe mixing bowl, stir the brown sugar into the melted butter. Let this mixture stand for 5 minutes to cool slightly.
3. Step 3: Add the egg and egg yolk to the butter and sugar mixture, stirring until well combined. Then stir in the vanilla extract.
4. Step 4: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and kosher salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Step 5: Fold in the shredded coconut, chopped pecans, and chopped chocolate pieces evenly throughout the dough.
6. Step 6: Using a medium cookie scoop or tablespoon, drop scoops of dough about 2 inches apart on the prepared baking sheets.
7. Step 7: Bake the cookies for 8 to 12 minutes, or until the edges are set but the centers remain soft.
8. Step 8: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For extra gooey cookies, use a mix of semisweet and milk chocolate chunks.
• Swap pecans for walnuts or almonds if preferred.
• Chill the dough for 30 minutes before baking to prevent spreading and enhance flavor.
• Use sweetened coconut for a chewier texture or unsweetened if you prefer less sweetness.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cookies in a sealed container for up to 3 months. To reheat, warm in a microwave for 10-15 seconds or enjoy at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of German chocolate?

Yes, semisweet or milk chocolate works well as a substitute. German chocolate has a unique flavor, but any good-quality chocolate chunks will make these cookies delicious.

Do I need to refrigerate the cookie dough before baking?

It’s not necessary, but chilling the dough for about 30 minutes can help reduce spreading and improve texture, making the cookies thicker and chewier.

German Chocolate Cookies Recipe

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★★★★★

5 from 113 reviews

• Author: Ella
• Total Time: 25 minutes
• Yield: Approximately 24 cookies 1x

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Description

These German Chocolate Cookies bring all the flavors of the classic German chocolate cake into a delightful cookie form. Rich cocoa and melted butter give the base a deep chocolate flavor, while shredded coconut, chopped pecans, and chunks of semisweet or German chocolate add texture and bursts of sweetness. Perfectly soft-centered with slightly crisp edges, these cookies are a nostalgic treat ideal for chocolate lovers and anyone looking for a delicious homemade cookie.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup butter (melted)
• 1 ½ cups brown sugar (packed)
• 1 large egg
• 1 egg yolk
• 1 tablespoon vanilla extract

Dry Ingredients

• 2 ½ cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon kosher salt

Add-ins

• 3/4 cup sweetened shredded coconut
• 1/2 cup chopped pecans
• 2 ounces semisweet or German chocolate (chopped)

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Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C). Prepare baking sheets by lining them with parchment paper or using a silicone baking mat to prevent sticking.
2. Combine Butter and Sugar: In a large microwave-safe bowl, stir the packed brown sugar into the melted butter. Let this mixture stand for 5 minutes to meld the flavors and slightly soften.
3. Add Eggs and Vanilla: Add the whole egg and egg yolk to the butter-sugar mixture and stir thoroughly to combine. Then stir in the vanilla extract for flavor.
4. Mix Dry Ingredients: Add the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt to the wet ingredients. Stir gently until just combined to avoid overmixing.
5. Incorporate Coconut, Pecans, and Chocolate: Fold in the shredded coconut, chopped pecans, and chopped semisweet or German chocolate chunks to the dough evenly.
6. Portion Dough: Use a medium cookie scoop (approximately 1.5 tablespoons) to drop scoops of the cookie dough onto the prepared baking sheets. Space each scoop about 2 inches apart to allow for spreading.
7. Bake: Place the cookie sheets in the preheated oven and bake for 8 to 12 minutes, or until the edges of the cookies are set but the center remains soft.
8. Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.

Notes

• Ensure the butter is fully melted but not hot when mixing with sugar to prevent cooking the eggs.
• Do not overmix the dough to keep the cookies tender and soft.
• For a deeper chocolate flavor, you can substitute semisweet chocolate chunks with German chocolate, which has a sweeter and nutty flavor.
• Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
• For a nut-free version, omit pecans or substitute with additional coconut or chocolate chips.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: German chocolate cookies, chocolate cookies, coconut cookies, pecan cookies, easy cookie recipe, chocolate dessert