German Chocolate Cookies Recipe
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.
- 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
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 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://bakedbylisa.com/german-chocolate-cookies-recipe/
