German Chocolate Cookies Recipe

Introduction

These German Chocolate Cookies combine rich cocoa with sweet coconut, crunchy pecans, and melty chocolate chunks for a delightful treat. They offer the beloved flavors of German chocolate cake in an easy-to-make cookie form that’s perfect 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 the oven to 375°F (190°C). Line baking sheets with parchment paper or a silicone baking mat for easy cleanup.
2. Step 2: In a large microwave-safe mixing bowl, melt the butter if not already melted.
3. Step 3: Stir the brown sugar into the melted butter until well combined, then let the mixture stand for 5 minutes.
4. Step 4: Add the egg and egg yolk to the mixture and stir to combine thoroughly.
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 to keep cookies tender.
7. Step 7: Fold in the shredded coconut, chopped pecans, and chopped chocolate pieces evenly throughout the dough.
8. Step 8: Using a medium cookie scoop (about 1.5 tablespoons), drop dough scoops 2 inches apart on the prepared baking sheets.
9. Step 9: Bake for 8 to 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 a nuttier flavor, toast the pecans lightly before adding them to the dough.
• Substitute semisweet chocolate chips if German chocolate is unavailable.
• To make these cookies extra chewy, slightly underbake them and allow them to set on the baking sheet.
• Ensure your brown sugar is packed firmly when measuring for consistent sweetness and texture.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. They also freeze well—place them in a freezer-safe container or bag for up to 3 months. To enjoy, thaw at room temperature and warm briefly in the microwave if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt to about 1/4 teaspoon to avoid the cookies becoming too salty.

What is the difference between German chocolate and semisweet chocolate?

German chocolate is a type of sweet baking chocolate with a mild, caramel-like flavor, while semisweet chocolate is darker and has a more intense chocolate taste. Either can be used in this recipe depending on your preference.

German Chocolate Cookies Recipe

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★★★★★

4.9 from 135 reviews

Delight in these rich and chewy German Chocolate Cookies that combine the intense flavor of cocoa and melted butter with the sweet crunch of shredded coconut, pecans, and chunks of semisweet chocolate. Perfectly baked to a tender finish with slightly crisp edges, these cookies bring the classic German chocolate cake flavors into a convenient cookie form.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: About 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

Mix-ins

• 3/4 cup sweetened shredded coconut
• 1/2 cup chopped pecans
• 2 ounces semisweet or German chocolate (chopped)

Instructions

1. Preheat Oven – Preheat your oven to 375°F (190°C) and prepare baking sheets by lining them with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
2. Mix Butter and Sugar – In a large microwave-safe mixing bowl, stir the packed brown sugar into the melted butter, then let the mixture stand for 5 minutes to allow the sugar to dissolve slightly and meld with the butter.
3. Add Eggs and Vanilla – Add the egg and egg yolk to the butter-sugar mixture, stirring until fully combined. Then stir in the vanilla extract to incorporate the warm flavor base for the cookies.
4. Combine Dry Ingredients – In the same bowl, add the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt. Stir gently until just combined; avoid overmixing to keep cookies tender.
5. Add Mix-ins – Fold in the sweetened shredded coconut, chopped pecans, and chopped semisweet or German chocolate chunks evenly into the dough to distribute texture and flavor.
6. Shape Cookies – Using a medium cookie scoop (about 1.5 tablespoons), drop scoops of dough onto the prepared baking sheets spaced about 2 inches apart to allow room for spreading.
7. Bake – Bake the cookies in the preheated oven for approximately 8 to 12 minutes, watching for the edges to set while keeping the centers soft and chewy.
8. Cool – Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, ensuring they finish setting and maintain the perfect texture.

Notes

• For extra-rich flavor, use high-quality semisweet or authentic German chocolate.
• If you prefer a nut-free version, omit the pecans and increase coconut or chocolate chunks slightly.
• Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
• Ensure your butter is fully melted but not hot before mixing with sugar to prevent cooking the eggs prematurely.
• Adjust baking time slightly depending on your oven’s characteristics for ideal soft center texture.

Keywords: German Chocolate Cookies, Cocoa Cookies, Coconut Cookies, Chocolate Chunk Cookies, Pecans, Dessert Cookie Recipe, Homemade Cookies