German Chocolate Cookies Recipe

Introduction

These German Chocolate Cookies offer a delightful twist on the classic cake, combining rich cocoa with coconut, pecans, and chunks of chocolate. They’re soft, chewy, and wonderfully flavorful—a perfect treat for any chocolate lover.

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 the oven to 375°F. Line baking sheets with parchment paper or a silicone baking mat.
2. Step 2: In a large mixing bowl, stir the brown sugar into the melted butter until combined.
3. Step 3: Let the mixture stand for 5 minutes.
4. Step 4: Add the egg and egg yolk; stir well to combine.
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.
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 baking sheets, spacing them 2 inches apart.
9. Step 9: Bake for 8 to 12 minutes, or until the edges of the cookies are set but centers remain 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 extra chewiness, slightly underbake the cookies and allow them to finish setting on the baking sheet.
• Substitute walnuts for pecans if preferred.
• Add a pinch of cinnamon for a warm spice note.
• Use dark chocolate chunks for a richer chocolate flavor.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months; thaw at room temperature before serving. To refresh, warm gently in the oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of German chocolate?

Yes, semisweet or dark chocolate works well as a substitute if you don’t have German chocolate on hand.

How do I prevent the cookies from spreading too much?

Make sure to chill the dough briefly before baking or use a cookie scoop to maintain uniform size, and space them well on the baking sheet.

German Chocolate Cookies Recipe

Print Recipe

★★★★★

4.6 from 59 reviews

These German Chocolate Cookies offer a delightful twist on the classic cake with a rich cocoa flavor and a chewy texture packed with shredded coconut, chopped pecans, and chunks of semisweet German chocolate. Perfectly soft in the middle with crunchy edges, these cookies bring a nostalgic, indulgent treat ideal for cookie lovers and fans of the iconic German chocolate cake.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Approximately 36 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

Mix-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) and line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
2. Melt Butter and Mix Sugar: In a large mixing bowl, stir the brown sugar into the melted butter until fully combined to create a smooth, rich base for the dough.
3. Rest Mixture: Let the butter and brown sugar mixture stand for 5 minutes to slightly cool and allow flavors to meld.
4. Add Eggs: Add the whole egg and egg yolk to the mixture and stir thoroughly to incorporate, which will help bind the dough together.
5. Add Vanilla Extract: Stir in the tablespoon of vanilla extract to enhance the cookie’s flavor with a warm, aromatic note.
6. Incorporate Dry Ingredients: Add the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt. Stir gently and just until the dry ingredients are fully combined without overmixing, to keep a tender cookie texture.
7. Fold in Mix-ins: Carefully fold in the shredded coconut, chopped pecans, and chopped semisweet or German chocolate pieces evenly throughout the dough for added texture and flavor bursts.
8. Scoop Dough: Using a medium cookie scoop (about 1.5 tablespoons), drop scoops of dough spaced about 2 inches apart on the prepared baking sheets to allow room for spreading.
9. Bake Cookies: Bake the cookies in the preheated oven for 8 to 12 minutes or until the edges are set and just beginning to firm while the centers remain soft.
10. Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to finish setting, then transfer them to a wire rack to cool completely before serving or storing.

Notes

• Use room temperature eggs for better mixing and dough consistency.
• For a nuttier flavor, toast the pecans lightly before folding them into the dough.
• If you prefer a less sweet chocolate chunk, substitute semisweet with bittersweet chocolate.
• Ensure not to overbake; the cookies will continue to firm up as they cool.
• Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Keywords: German Chocolate Cookies, coconut cookies, pecan cookies, chocolate chunk cookies, easy chocolate cookies, baking cookies