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German Chocolate Cookies Recipe

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4.1 from 4 reviews

These German Chocolate Cookies are a rich and decadent treat combining the classic flavors of German chocolate cake into a chewy cookie form. Packed with shredded coconut, chopped pecans, and melty chunks of semisweet chocolate, they deliver all the indulgent taste with minimal effort, perfect for dessert lovers looking for a quick and satisfying bake.

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

  1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
  2. Combine Butter and Sugar: In a large mixing bowl, stir the 1 ½ cups packed brown sugar into the melted butter until well combined. Let this mixture stand for 5 minutes to slightly cool and meld flavors.
  3. Add Eggs and Vanilla: Stir in 1 large egg and 1 egg yolk until fully incorporated, then add 1 tablespoon vanilla extract and mix thoroughly for a smooth, rich base.
  4. Mix Dry Ingredients: Add 2 ½ cups all-purpose flour, ⅓ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ¾ teaspoon kosher salt to the wet mixture. Stir gently until just combined to avoid overworking the dough.
  5. Fold in Add-ins: Gently stir in ¾ cup sweetened shredded coconut, ½ cup chopped pecans, and 2 ounces chopped semisweet or German chocolate, distributing evenly throughout the dough.
  6. Portion 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 spreading.
  7. Bake: Bake the cookies in the preheated oven for approximately 8-12 minutes, or until the edges are set but the centers remain slightly soft for a chewy texture.
  8. Cool: Remove baking sheets from the oven and let the cookies cool on them for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Flour Measurement: For best results, weigh the flour or aerate by sifting before scooping to avoid dense or crumbly cookies.
  • Salt Options: You can substitute ¾ teaspoon kosher salt with a scant ½ teaspoon table salt if preferred.
  • Mixing Technique: Stir the dough by hand rather than using a mixer to prevent overmixing, which can make the cookies tough.
  • Nutrition Values: The nutritional information provided are estimates and can vary based on ingredient brands and serving sizes.

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