German Chocolate Cookies Recipe

Introduction

German Chocolate Cookies are a delightful twist on a classic favorite, combining rich cocoa, coconut, and pecans for a chewy, flavorful treat. Perfectly balanced between chocolatey and nutty, these cookies make a great snack or dessert for any occasion.

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 mixing bowl, stir the brown sugar into the melted butter until combined.
3. Step 3: Let the mixture stand for 5 minutes to cool slightly.
4. Step 4: Add the egg and egg yolk to the mixture and stir until well combined.
5. Step 5: Stir in the vanilla extract.
6. Step 6: Add the flour, cocoa powder, baking soda, and salt. Stir gently until just combined; avoid overmixing.
7. Step 7: Fold in the shredded coconut, chopped pecans, and chocolate chunks.
8. Step 8: Using a medium cookie scoop (about 1.5 tablespoons), drop scoops of dough onto the prepared cookie sheet, spacing them about 2 inches apart.
9. Step 9: Bake for 8-12 minutes, or until the edges are set but the centers remain slightly soft.
10. Step 10: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For added texture, toast the pecans lightly before folding them into the dough.
• Substitute semisweet chocolate chips if German chocolate is unavailable.
• If you prefer a sweeter cookie, increase the chocolate to 3 ounces or add white chocolate chunks.
• For a more intense coconut flavor, use toasted shredded coconut instead of sweetened.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To refresh slightly stale cookies, warm them in the microwave for 10-15 seconds. You can also freeze baked cookies for up to 2 months; thaw at room temperature before serving.

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 slight caramel flavor that complements these cookies. Using regular granulated sugar may result in a drier texture and less depth of flavor.

Is it necessary to use both an egg and an egg yolk?

Yes, using both helps create a rich, chewy texture in the cookies. The yolk adds moisture and tenderness while the whole egg provides structure.

German Chocolate Cookies Recipe

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★★★★★

4.7 from 326 reviews

These German Chocolate Cookies are rich, chewy, and loaded with shredded coconut, chopped pecans, and chunks of semisweet or German chocolate. They combine the flavors of classic German chocolate cake in a convenient cookie form, perfect for satisfying chocolate and coconut lovers alike. Easy to prepare and baked to perfection, these cookies offer a delightful balance of sweet, nutty, and chocolaty flavors.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Approximately 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

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). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
2. Mix Butter and Brown Sugar. In a large microwave-safe mixing bowl, stir the brown sugar into the melted butter until combined, then let the mixture stand for 5 minutes to slightly cool and meld flavors.
3. Add Eggs and Vanilla. Add the whole egg and egg yolk to the butter-sugar mixture, stirring until fully combined. Then mix in the vanilla extract to infuse the dough with flavor.
4. Combine 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 overworking the dough and toughening the cookies.
5. Fold in Coconut, Pecans, and Chocolate. Carefully mix in the sweetened shredded coconut, chopped pecans, and chopped semisweet or German chocolate chunks, distributing them evenly throughout the dough.
6. Portion the Dough. Using a medium cookie scoop (approximately 1.5 tablespoons), drop scoops of dough onto the prepared baking sheets, spacing each about 2 inches apart to allow room for spreading.
7. Bake the Cookies. Place the cookie sheets in the preheated oven and bake for 8 to 12 minutes, or until the edges are set but the centers remain slightly soft for chewy texture.
8. Cool the Cookies. Allow the cookies to cool on the baking sheet for about 5 minutes to firm up before transferring them to a wire rack to cool completely.

Notes

• Be careful not to overbake to maintain chewy centers.
• Using parchment paper or silicone mats prevents sticking and makes cleanup easier.
• Chilled dough can be used if you prefer thicker cookies; just add an extra minute or two to baking time.
• Substitute pecans with walnuts if desired.
• For a nut-free version, omit pecans and add extra coconut or chocolate.

Keywords: German chocolate cookies, chocolate coconut cookies, pecan cookies, chewy chocolate cookies, holiday cookies