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German Chocolate Cookies Recipe

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4.8 from 127 reviews

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.

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

Add-ins

  • ¾ cup sweetened shredded coconut
  • ½ cup chopped pecans
  • 2 ounces semisweet or German chocolate, chopped

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://islawhite.com/german-chocolate-cookies-recipe/