German Chocolate Cookies Recipe

Introduction

German Chocolate Cookies are rich, chewy treats packed with cocoa, coconut, pecans, and melty chocolate chunks. These delightful cookies combine classic German chocolate cake flavors in a convenient, handheld form that’s perfect for sharing or snacking anytime.

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 (190°C) and 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 and let it stand for 5 minutes.
3. Step 3: Add the egg and egg yolk to the sugar and butter mixture; stir until just combined.
4. Step 4: Mix in the vanilla extract.
5. Step 5: Add the flour, cocoa powder, baking soda, and kosher salt. Stir gently until the ingredients are just combined.
6. Step 6: Fold in the shredded coconut, chopped pecans, and chopped chocolate pieces.
7. Step 7: Using a medium cookie scoop (about 1.5 tablespoons), drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
8. Step 8: Bake for 8 to 12 minutes, or until the edges are set but the centers remain soft.
9. Step 9: 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 deeper chocolate flavor, try using dark cocoa powder instead of unsweetened cocoa.
• Substitute walnuts for pecans if you prefer a different nut flavor.
• If you can’t find German chocolate, semisweet chocolate chips work perfectly as a replacement.
• Press a few extra chocolate pieces on top of each cookie before baking for a more chocolatey appearance.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks. Reheat briefly in the microwave for a soft, melty treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these cookies?

Yes, German Chocolate Cookies freeze well. Place them in a freezer-safe container or bag and freeze for up to 3 months. Thaw at room temperature before enjoying.

Are these cookies chewy or crunchy?

These cookies have a soft, chewy center with slightly crisp edges, offering a perfect balance of texture in every bite.

German Chocolate Cookies Recipe

Print Recipe

★★★★★

4.5 from 131 reviews

German Chocolate Cookies are rich, chewy treats combining the deep flavor of cocoa and semisweet or German chocolate with the delightful texture of shredded coconut and chopped pecans. These cookies bake to perfection in just 8-12 minutes, offering a perfect balance of sweetness and texture, ideal for any chocolate lover’s cookie jar.

• Author: Leo
• 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 packed brown sugar
• 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: Preheat your oven to 375°F (190°C). Prepare baking sheets by lining them with parchment paper or a silicone baking mat to prevent sticking.
2. Mix Butter and Sugar: In a large mixing bowl, stir the packed brown sugar into the melted butter until fully incorporated. Allow this mixture to stand for 5 minutes to meld the flavors.
3. Add Eggs and Vanilla: Stir in the whole egg and the egg yolk until combined thoroughly. Add the vanilla extract and mix well to integrate.
4. Combine Dry Ingredients: In a separate bowl, whisk together flour, unsweetened cocoa powder, baking soda, and kosher salt. Gradually stir this dry mixture into the wet mixture until just combined, taking care not to overmix.
5. Fold in Add-ins: Gently fold in the shredded coconut, chopped pecans, and chopped semisweet or German chocolate chunks, distributing them evenly throughout the dough.
6. Portion Dough: Using a medium cookie scoop (about 1.5 tablespoons), drop rounded scoops of dough onto the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.
7. Bake: Bake in the preheated oven for 8 to 12 minutes, or until the edges of the cookies are set but the centers remain slightly soft.
8. Cool: Remove baking sheets from the oven and let the cookies cool on the sheet for 5 minutes to firm up. Then transfer the cookies to a wire rack to cool completely, ensuring they develop their perfect chewy texture.

Notes

• For a chunkier texture, feel free to increase the amount of chopped pecans or chocolate chunks.
• If you prefer less sweetness, use unsweetened shredded coconut instead of sweetened.
• Ensure not to overbake; cookies should still be slightly soft when removed from the oven to maintain chewiness.
• Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
• You can substitute pecans with walnuts if desired.

Keywords: German Chocolate Cookies, chocolate cookies, coconut cookies, pecan cookies, easy chocolate cookies, chewy cookies, baked cookies