German Chocolate Cookies Recipe
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.
- 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 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://leofoster.com/german-chocolate-cookies-recipe/
