German Chocolate Cookies Recipe

Introduction

German Chocolate Cookies offer a delightful twist on the classic cake flavor, combining rich cocoa, toasted coconut, and crunchy pecans in a chewy cookie form. Perfect for anyone who loves a bit of texture and deep chocolate taste in every bite.

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
• ⅓ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ¾ teaspoon kosher salt
• ¾ cup sweetened shredded coconut
• ½ cup chopped pecans
• 2 ounces semisweet or German chocolate (chopped)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or a silicone baking mat to prevent sticking.
2. Step 2: In a large mixing bowl, stir the brown sugar into the melted butter until well combined, then let it stand for 5 minutes to cool slightly.
3. Step 3: Add the egg and egg yolk to the butter mixture and stir until fully incorporated.
4. Step 4: Mix in the vanilla extract for flavor.
5. Step 5: Add the flour, cocoa powder, baking soda, and salt to the bowl. Stir gently until just combined, being careful not to overmix.
6. Step 6: Fold in the shredded coconut, chopped pecans, and chopped chocolate pieces evenly throughout the dough.
7. Step 7: Use a medium cookie scoop (about 1.5 tablespoons) to drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Step 8: Bake for 8 to 12 minutes, or until the edges of the cookies are set but the centers remain soft.
9. Step 9: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

• For an extra nutty flavor, toast the pecans lightly before adding them to the dough.
• Substitute walnuts for pecans if preferred, or omit nuts for a nut-free version.
• Add a pinch of cinnamon or espresso powder to enhance the chocolate flavor.
• Use dark chocolate chunks for a richer taste, or milk chocolate for a sweeter cookie.

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 gently in the microwave for 10-15 seconds to enjoy warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of brown sugar?

Brown sugar adds moisture and a deeper caramel flavor, but you can use white sugar in a pinch. Expect a slightly different texture and taste.

What if I don’t have German chocolate?

You can use semisweet or bittersweet chocolate chunks as a substitute. German chocolate usually contains coconut and nuts, so make sure to add those separately if you want the traditional flavor profile.

German Chocolate Cookies Recipe

Print Recipe

★★★★★

4.6 from 583 reviews

These German Chocolate Cookies blend rich cocoa with shredded coconut, chopped pecans, and chunks of semisweet German chocolate for a decadent treat. Soft and chewy with a slightly crisp edge, they offer all the classic flavors of German chocolate cake in a convenient cookie form.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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
• ⅓ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ¾ teaspoon kosher salt

Add-Ins

• ¾ cup sweetened shredded coconut
• ½ cup chopped pecans
• 2 ounces semisweet or German chocolate (chopped)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C). Prepare baking sheets by lining them with parchment paper or a silicone baking mat to prevent sticking.
2. Combine Butter and Sugar: In a large mixing bowl, stir the brown sugar thoroughly into the melted butter until well combined.
3. Rest Mixture: Let the butter and sugar mixture stand for 5 minutes to allow the flavors to meld and the temperature to settle.
4. Add Eggs: Add the whole egg and egg yolk to the mixture, stirring until everything is combined smoothly.
5. Add Vanilla: Stir in the vanilla extract to incorporate its rich flavor into the batter.
6. 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.
7. Fold in Add-Ins: Carefully stir in the sweetened shredded coconut, chopped pecans, and chopped semisweet or German chocolate pieces, ensuring they are evenly distributed throughout the dough.
8. Portion Dough: 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.
9. Bake Cookies: Bake the cookies in the preheated oven for 8 to 12 minutes, or until the edges are set and start to turn slightly firm while the centers remain soft.
10. Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.

Notes

• Use a medium cookie scoop to ensure uniform cookie sizes for even baking.
• Do not overmix the dough after adding the dry ingredients to maintain a tender texture.
• Ensure cookies have enough space on the baking sheet to spread without merging.
• Chilling the dough for 30 minutes before baking can improve texture and control spreading if desired.
• Store cooled cookies in an airtight container for up to 5 days or freeze for longer storage.

Keywords: German chocolate cookies, coconut cookies, pecan cookies, chocolate chunk cookies, easy cookies, holiday cookies, cocoa cookies