Description

Delight in these rich German Chocolate Cookies, bursting with a perfect blend of cocoa, sweetened coconut, crunchy pecans, and chunks of semisweet chocolate. These cookies feature a tender, chewy texture with a touch of classic German chocolate flavor, ideal for chocolate lovers seeking a nostalgic treat.

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: Set your oven to 375°F (190°C) and prepare baking sheets by lining them with parchment paper or a silicone baking mat to prevent sticking.
Melt Butter and Combine Sugar: In a large microwave-safe mixing bowl, melt the butter completely. Stir in the packed brown sugar until fully incorporated and let the mixture stand for 5 minutes to allow the sugar to absorb some butter.
Add Eggs and Vanilla: Add the large egg and egg yolk to the butter and sugar mixture, stirring well to combine. Next, stir in the vanilla extract for flavor enhancement.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt until evenly blended.
Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing, which can make cookies tough.
Add Coconut, Pecans, and Chocolate: Fold in the shredded sweetened coconut, chopped pecans, and chopped semisweet or German chocolate chunks, distributing them evenly throughout the cookie dough.
Portion Cookies: Using a medium cookie scoop (approximately 1.5 tablespoons), drop mounds of dough spaced about 2 inches apart on your prepared baking sheets to allow spreading during baking.
Bake: Place the baking sheets in the preheated oven and bake for 8 to 12 minutes, or until the edges of the cookies are set but the centers remain soft for a chewy texture.
Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes to set further. Then transfer them to a wire rack to cool completely before serving or storing.

Notes

Ensure the butter is fully melted but not hot to prevent cooking the eggs when mixed.
Do not overmix the dough once the flour is added to avoid dense cookies.
Use fresh coconut and good quality chocolate for the best flavor.
If you prefer less sweetness, reduce the brown sugar slightly, but it may alter texture.
Store cookies in an airtight container at room temperature for up to one week.
These cookies freeze well; freeze baked cookies in a sealed container for up to 3 months.

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

Keywords: German Chocolate Cookies, Chocolate Cookies, Coconut Cookies, Pecan Cookies, Dessert Cookies, Baked Cookies