Dessert

German Chocolate Cookies Recipe

ByGabriel Langdon December 24, 2025December 24, 2025

Introduction

German Chocolate Cookies are rich, chewy treats loaded with chocolate, coconut, and pecans. These cookies capture the classic flavors of German chocolate cake in a delightful bite-sized form. Perfect for satisfying your chocolate cravings with a crunchy texture and a touch of sweetness.

A close-up view shows rich, dark chocolate cookies on a black cooling rack with a beige base beneath it. Each cookie has a soft, slightly cracked surface with visible pieces of walnuts and coconut flakes embedded in the dough. One cookie is broken in half, revealing a thick, gooey melted chocolate center that looks warm and inviting. The texture appears dense and chewy, with the nuts adding a crunchy contrast. photo taken with an iphone --ar 4:5 --v 7

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
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon kosher salt
3/4 cup sweetened shredded coconut
1/2 cup chopped pecans
2 ounces semisweet or German chocolate, chopped

Instructions

Step 1: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or a silicone baking mat.
Step 2: In a large microwave-safe bowl, combine the melted butter and brown sugar. Stir well and let the mixture stand for 5 minutes to meld the flavors.
Step 3: Add the egg and egg yolk to the butter and sugar mixture, stirring until fully blended.
Step 4: Stir in the vanilla extract for extra flavor.
Step 5: Add the all-purpose flour, cocoa powder, baking soda, and kosher salt. Mix gently until just combined to avoid overworking the dough.
Step 6: Fold in the shredded coconut, chopped pecans, and chopped chocolate chunks evenly into the dough.
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 look set but the center is still 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

For a richer chocolate flavor, try using German sweet chocolate if available, or substitute with high-quality semisweet chocolate chips.
To make the cookies extra chewy, avoid overbaking and remove them from the oven when edges are firm but centers are still slightly soft.
Swap pecans with walnuts for a different nutty touch or omit nuts if you prefer a nut-free cookie.
Chill the dough for 30 minutes before baking to help the cookies keep their shape better.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 3 months. To enjoy, thaw at room temperature or warm briefly in the oven.

How to Serve

A close-up top view of three thick, round chocolate cookies on a black cooling rack, which is placed on a white marbled surface. The central cookie is broken in half, showing a melted, gooey dark chocolate inside. The cookies have a textured, slightly cracked surface with visible pieces of walnuts and shredded coconut mixed into the dark brown dough. The rich, moist texture of the cookies contrasts with the crunchy nuts and flakes scattered on top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular granulated sugar instead of brown sugar?

Brown sugar adds moisture and a caramel flavor to these cookies, so substituting with granulated sugar might result in a drier texture and less depth of flavor.

What is the best way to chop the chocolate?

Use a sharp knife to chop the chocolate into small, even pieces. This ensures the chocolate melts evenly throughout the cookies while leaving some delightful chunks.