German Chocolate Cookies Recipe

Introduction

German Chocolate Cookies offer a delightful twist on the classic treat, combining rich cocoa with the tropical sweetness of coconut and the crunch of pecans. These chewy, chocolatey cookies are perfect for sharing or enjoying with a cup of coffee.

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 bowl, stir the brown sugar into the melted butter until well combined. Let the mixture stand for 5 minutes.
3. Step 3: Add the egg and egg yolk to the butter and sugar mixture, stirring until fully blended.
4. Step 4: Stir in the vanilla extract, then add the flour, cocoa powder, baking soda, and kosher salt. Mix just until combined to avoid overworking the dough.
5. Step 5: Fold in the shredded coconut, chopped pecans, and chopped chocolate pieces until evenly distributed throughout the dough.
6. Step 6: Using a medium cookie scoop (about 1.5 tablespoons), drop scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
7. Step 7: Bake for 8 to 12 minutes, until the edges of the cookies are set but the centers remain soft.
8. Step 8: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For extra depth of flavor, lightly toast the shredded coconut and pecans before adding them to the dough.
• Substitute walnuts for pecans if preferred, or omit nuts for a nut-free version.
• If you like your cookies sweeter, use semisweet chocolate; for a richer, more intense chocolate flavor, try bittersweet chocolate.
• Chilling the dough for 30 minutes before baking can help control spreading and improve texture.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks or freeze for up to 3 months. Reheat frozen cookies briefly in the microwave for a soft, freshly baked texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of German chocolate?

Yes, semisweet or bittersweet chocolate works well and will still give delicious results. German chocolate adds a unique flavor but is not essential.

How do I prevent the cookies from spreading too much?

Make sure to chill the dough before baking, and avoid using softened butter. Also, spacing the dough scoops about 2 inches apart helps maintain their shape.

German Chocolate Cookies Recipe

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★★★★★

5 from 72 reviews

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

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Description

These German Chocolate Cookies combine rich cocoa and melted butter with the classic flavors of German chocolate, shredded coconut, and chopped pecans. Their soft centers and slightly crisp edges make them a delightful twist on traditional chocolate cookies, perfect for any occasion or chocolate lover’s treat.

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Ingredients

Scale 1x2x3x

Dry Ingredients

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

Wet Ingredients

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

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 silicone baking mats to prevent sticking and ensure even baking.
2. Combine Butter and Sugar: In a large microwave-safe mixing bowl, stir the packed brown sugar into the melted butter. Let this mixture stand for 5 minutes to cool slightly and allow the sugar to dissolve.
3. Add Eggs and Vanilla: Add the whole egg and the egg yolk to the butter and sugar mixture. Stir thoroughly to combine, then mix in the vanilla extract for flavor.
4. Mix Dry Ingredients: Into the wet mixture, add the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt. Stir gently until just combined, making sure not to overmix the dough to keep the cookies tender.
5. Add Coconut, Pecans, and Chocolate: Fold in the sweetened shredded coconut, chopped pecans, and chopped semisweet or German chocolate pieces evenly throughout the dough.
6. Portion Dough: Using a medium cookie scoop or tablespoon, drop scoops of dough about 1.5 tablespoons each onto the prepared baking sheets. Space the scoops approximately 2 inches apart to allow for spreading.
7. Bake Cookies: Bake in the preheated oven for 8 to 12 minutes, or until the edges of the cookies are set and slightly firm but the centers remain soft.
8. Cool Cookies: 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

• For best results, use packed brown sugar as specified for proper sweetness and moisture.
• You can substitute pecans with walnuts if preferred.
• Make sure not to overbake; cookies will continue to firm up as they cool.
• Store cookies in an airtight container at room temperature for up to 5 days.
• Chilling the dough before baking can help prevent excessive spreading if desired.

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

Keywords: German Chocolate Cookies, chocolate cookies, coconut cookies, pecan cookies, baked cookies, homemade cookies