German Chocolate Cookies Recipe

Introduction

German Chocolate Cookies are a delicious twist on the classic treat, combining rich cocoa, sweet coconut, and crunchy pecans in every bite. These cookies are perfect for chocolate lovers looking for a chewy, flavorful indulgence.

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) and line baking sheets with parchment paper or a silicone baking mat.
2. Step 2: In a large microwave-safe bowl, stir the brown sugar into the melted butter. Let the mixture stand for 5 minutes.
3. Step 3: Add the egg and egg yolk to the sugar and butter mixture, stirring to combine. Then stir in the vanilla extract.
4. Step 4: Add the flour, cocoa powder, baking soda, and salt to the wet ingredients. Stir until just combined to avoid overworking the dough.
5. Step 5: Fold in the shredded coconut, chopped pecans, and chopped chocolate chunks evenly throughout the dough.
6. Step 6: Using a medium cookie scoop (about 1.5 tablespoons), drop scoops of dough 2 inches apart onto 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: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Measure flour accurately by weighing it or aerating it before scooping to prevent dry or crumbly cookies.
• You can substitute kosher salt with 1/2 teaspoon of table salt if needed.
• Mix the dough by hand instead of using a mixer to avoid overworking and toughening the cookies.
• For an extra chocolatey version, add mini chocolate chips along with the chopped chocolate.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresher longer, you can refrigerate them for up to 2 weeks or freeze for up to 3 months. Reheat briefly in the microwave or oven to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sweetened chocolate instead of German chocolate?

Yes, semisweet or other sweetened chocolates will work well and still deliver rich flavor in the cookies.

Why are my cookies dry or crumbly?

This is often caused by too much flour. Make sure to measure flour properly by fluffing and leveling or weighing it, rather than packing it into the measuring cup.

German Chocolate Cookies Recipe

Print Recipe

★★★★★

4.5 from 123 reviews

Delight in these rich and chewy German Chocolate Cookies loaded with coconut, pecans, and chunks of semisweet chocolate, perfectly balanced with cocoa powder and brown sugar for a classic treat reminiscent of the beloved German chocolate cake.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 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
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon kosher salt (or scant 1/2 teaspoon table salt)

Add-ins

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

Instructions

1. Preheat and prepare baking sheets: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
2. Mix butter and sugar: In a large microwave-safe bowl, stir the brown sugar into the melted butter and let the mixture stand for 5 minutes to allow the flavors to meld.
3. Add eggs and vanilla: Incorporate the large egg and egg yolk into the butter-sugar mixture, stirring thoroughly to combine, then stir in the vanilla extract.
4. Combine dry ingredients: In the same bowl, add the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt. Stir gently until just combined to avoid overworking the dough and ensure tender cookies.
5. Fold in coconut, pecans, and chocolate: Gently fold in the shredded coconut, chopped pecans, and chopped semisweet or German chocolate chunks evenly throughout the dough.
6. Portion the dough: Using a medium cookie scoop (about 1.5 tablespoons), drop scoops of dough onto the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.
7. Bake the cookies: Bake in the preheated oven for 8 to 12 minutes, or until the edges are set and the centers look slightly soft but not wet.
8. Cool the cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• Use accurate flour measurement by weighing or aerating the flour before measuring to prevent dry or crumbly cookies.
• If you don’t have kosher salt, use a scant 1/2 teaspoon table salt instead.
• Mix dough by hand rather than using an electric mixer to avoid overworking the dough, which can toughen cookies.
• Allow cookies to cool slightly on the baking sheet to help them set before moving to a wire rack.
• Nutrition values are approximate and can vary based on ingredient brands and portion sizes.

Keywords: German chocolate cookies, chocolate coconut cookies, pecan cookies, semisweet chocolate cookies, rich chocolate cookies, classic chocolate cookie recipe