German Chocolate Cookies Recipe
Introduction
These German Chocolate Cookies offer a delightful twist on the classic bar dessert, combining rich cocoa, toasted coconut, pecans, and chunks of semisweet or German chocolate. Perfectly chewy and full of flavor, they make an irresistible 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
- Step 1: Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or a silicone baking mat.
- Step 2: In a large mixing bowl, stir the brown sugar into the melted butter. Let the mixture stand for 5 minutes.
- Step 3: Add the egg and egg yolk to the mixture and stir until combined.
- Step 4: Stir in the vanilla extract.
- Step 5: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and kosher salt. Add these dry ingredients to the wet ingredients and stir until just combined.
- Step 6: Fold in the shredded coconut, chopped pecans, and chocolate chunks.
- Step 7: Using a medium cookie scoop (about 1.5 tablespoons), drop scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Step 8: Bake for 8 to 12 minutes, or until the edges of the cookies are set but the centers remain soft.
- Step 9: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- Measure flour correctly by weighing it or aerating it before scooping to avoid dense or dry cookies.
- Substitute kosher salt with ½ teaspoon of table salt if needed.
- Mix the dough by hand to prevent overworking, which can make cookies tough.
- Try adding chopped walnuts instead of pecans for a different nutty flavor.
- For extra coconut flavor, lightly toast the shredded coconut before mixing it into the dough.
Storage
Store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. To reheat, allow frozen cookies to thaw at room temperature or warm them slightly in a low oven.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I substitute the German chocolate with regular semisweet chocolate?
Yes, using semisweet chocolate chunks or chips works well and provides a rich chocolate flavor similar to German chocolate.
Why is it recommended to mix the dough by hand?
Mixing by hand helps avoid overworking the dough, which can make the cookies tough and dense. Gentle stirring ensures a tender and chewy texture.
PrintGerman Chocolate Cookies Recipe
Delight in these rich and chewy German Chocolate Cookies, featuring a harmonious blend of melted butter, brown sugar, cocoa, shredded coconut, pecans, and chunks of semisweet or German chocolate. These cookies bake to perfection with a slightly crisp edge and a soft center, delivering the classic flavors of German chocolate cake in a convenient cookie form.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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
Add-ins
- ¾ cup sweetened shredded coconut
- ½ 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 ensure cookies do not stick and bake evenly.
- Combine Butter and Brown Sugar: In a large mixing bowl, stir the brown sugar into the melted butter until thoroughly combined. Let the mixture stand for 5 minutes to allow the sugar to dissolve and the flavors to meld.
- Add Eggs and Vanilla: Beat in the large egg and egg yolk, stirring until just combined. Then, stir in the vanilla extract to add a sweet aroma and depth of flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt. This helps distribute the leavening agent and cocoa evenly throughout the dough.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overworking the dough, which can lead to tough cookies.
- Add Coconut, Pecans, and Chocolate Chunks: Fold in the sweetened shredded coconut, chopped pecans, and chocolate chunks, distributing them evenly throughout the dough for bursts of flavor and texture.
- Scoop Dough onto Baking Sheets: Using a medium cookie scoop (approximately 1.5 tablespoons), drop dough balls about 2 inches apart on the prepared baking sheets to allow room for spreading.
- Bake the Cookies: Bake in the preheated oven for 8 to 12 minutes, or until the edges are set and beginning to crisp while the centers remain soft.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely, ensuring they retain their chewy texture.
Notes
- For best results, measure flour by weighing it or aerating by sifting to prevent dense, dry cookies caused by packing too much flour.
- Use kosher salt for accurate seasoning; if unavailable, use a scant ½ teaspoon of table salt instead.
- Mix the dough by hand to avoid overworking, which can make the cookies tough.
- Nutrition values provided are estimates and can vary based on specific ingredients used.
Keywords: German Chocolate Cookies, Chocolate Cookies, Coconut Cookies, Pecan Cookies, Holiday Cookies, Chocolate Dessert
