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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
Incorporate Coconut, Pecans, and Chocolate: Fold in the shredded coconut, chopped pecans, and chopped semisweet or German chocolate chunks to the dough evenly.
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.
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.
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