German Chocolate Cookies Recipe

Introduction

German Chocolate Cookies combine the rich flavors of chocolate, coconut, and pecans into a chewy, satisfying treat. These cookies are perfect for those who love the classic German chocolate cake but want a quicker, handheld version.

Ingredients

• 1 cup butter, melted
• 1 ½ cups packed brown sugar
• 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 for easy cleanup.
2. Step 2: In a large microwave-safe bowl, stir the brown sugar into the melted butter and let the mixture stand for 5 minutes to meld flavors.
3. Step 3: Add the egg and egg yolk to the butter mixture and stir until combined, then mix in the vanilla extract.
4. Step 4: Add the all-purpose flour, cocoa powder, baking soda, and kosher salt to the wet ingredients. Stir gently until just combined to avoid overmixing.
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 onto the prepared baking sheets, spacing them about 2 inches apart.
7. Step 7: Bake for 8 to 12 minutes, or 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

• To enhance the coconut flavor, toast the shredded coconut lightly before adding it to the dough.
• Swap pecans for walnuts if preferred or to use what you have on hand.
• For a more intense chocolate experience, use bittersweet chocolate instead of semisweet.
• If you like a softer cookie, take them out of the oven as soon as the edges set but the centers still look slightly underbaked.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container or bag for up to 3 months. To enjoy, thaw at room temperature or warm briefly in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular unsweetened chocolate instead of German chocolate?

Yes, you can substitute semisweet or bittersweet chocolate if German chocolate isn’t available. This will slightly change the flavor but still yield delicious cookies.

How can I make these cookies dairy-free?

Replace the butter with a dairy-free margarine or coconut oil, and ensure the chocolate you use is dairy-free. The texture might be a bit different but still tasty.

German Chocolate Cookies Recipe

Print Recipe

★★★★★

4.8 from 143 reviews

These German Chocolate Cookies are a delightful twist on the classic cake, combining rich cocoa, shredded coconut, chopped pecans, and semisweet German chocolate chunks. Perfectly tender and chewy with a slightly crisp edge, they make a delicious treat for chocolate lovers looking for a cookie variation inspired by the iconic dessert.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 8-12 minutes
• Total Time: 27 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: German-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 Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
2. Combine Butter and Sugar: In a large microwave-safe mixing bowl, stir the brown sugar into the melted butter thoroughly. Allow the mixture to rest for 5 minutes to let the sugar absorb moisture and enhance texture.
3. Add Eggs and Vanilla: Stir in the large egg and egg yolk until fully incorporated. Follow by adding the vanilla extract and mixing well to combine all wet ingredients.
4. Incorporate Dry Ingredients: Add the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt to the wet mixture. Stir just until the ingredients are combined to avoid overmixing, which can toughen the cookies.
5. Fold in Coconut, Pecans, and Chocolate: Gently stir in the shredded coconut, chopped pecans, and chopped semisweet or German chocolate pieces evenly throughout the dough.
6. Shape Cookies: Using a medium cookie scoop or a tablespoon measure (about 1.5 tablespoons), drop spoonfuls of dough spaced about 2 inches apart on the prepared baking sheets to allow room for spreading.
7. Bake Cookies: Bake in the preheated oven for 8 to 12 minutes, or until the edges of the cookies are set but the centers still look slightly soft.
8. Cool Cookies: Let the cookies cool on the baking sheet for about 5 minutes to firm up, then transfer them to a wire rack to cool completely. This prevents them from becoming soggy on the bottom.

Notes

• Use parchment paper or silicone mats to prevent sticking and ensure easy cleanup.
• Do not overmix the dough when combining flour and cocoa powder to keep cookies tender.
• Adjust baking time slightly if using convection ovens or different sheet pans.
• For a nut-free version, omit pecans or substitute with seeds like sunflower or pumpkin.
• Store cookies in an airtight container at room temperature for up to 5 days for best freshness.
• These cookies freeze well. Wrap tightly and freeze up to 3 months.

Keywords: German chocolate cookies, chocolate cookies, coconut cookies, pecan cookies, semisweet chocolate cookies, homemade cookies, dessert recipe