German Chocolate Cookies Recipe
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.
- 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
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
- 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.
- 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.
- Rest Mixture: Let the butter and brown sugar mixture stand for 5 minutes to slightly cool and allow flavors to meld.
- Add Eggs: Add the whole egg and egg yolk to the mixture and stir thoroughly to incorporate, which will help bind the dough together.
- Add Vanilla Extract: Stir in the tablespoon of vanilla extract to enhance the cookie’s flavor with a warm, aromatic note.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://trendytasterecipes.com/german-chocolate-cookies-recipe/
