Description

German Chocolate Cookies are a delightful twist on the classic German chocolate cake, featuring rich cocoa-infused cookie dough loaded with shredded coconut, chopped pecans, and chunks of semisweet German chocolate. These cookies offer a perfect balance of chewy texture and nutty, chocolaty flavor, making them an irresistible treat for chocolate lovers.

Ingredients

Scale

Dry Ingredients

2 ½ cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon kosher salt

Wet Ingredients

1 cup butter (melted)
1 ½ cups brown sugar (packed)
1 large egg
1 egg yolk
1 tablespoon vanilla extract

Add-ins

3/4 cup sweetened shredded coconut
1/2 cup chopped pecans
2 ounces semisweet or German chocolate (chopped)

Instructions

Preheat Oven: Set your oven to 375°F (190°C). Line baking sheets with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
Mix Butter and Sugar: In a large microwave-safe mixing bowl, stir the brown sugar into the melted butter until fully combined. Let this mixture stand for 5 minutes to allow the sugar to dissolve slightly.
Add Eggs and Vanilla: Add the large egg and egg yolk to the butter and sugar mixture. Stir well to combine, then mix in the vanilla extract to enhance the flavors.
Combine Dry Ingredients: In the same bowl, add the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt. Stir gently until all dry ingredients are just incorporated into the wet mixture. Avoid overmixing to keep the cookies tender.
Add Coconut, Pecans, and Chocolate: Fold in the shredded coconut, chopped pecans, and chopped semisweet or German chocolate chunks evenly throughout the dough.
Portion Dough: Using a medium cookie scoop (about 1.5 tablespoons), drop scoops of dough on the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.
Bake: Place the baking sheets in the preheated oven and bake the cookies for 8 to 12 minutes, or until the edges are set but the centers remain slightly soft.
Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This step helps them set and prevents breaking.

Notes

For best texture, do not overmix the dough once the flour is added.
Ensure cookies are spaced properly on the baking sheet to prevent them from merging while baking.
Use a medium cookie scoop for consistent cookie sizes and even baking.
Store cookies in an airtight container at room temperature for up to one week.
To enhance the coconut flavor, you can lightly toast the shredded coconut before folding it in.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: German chocolate cookies, chocolate coconut cookies, pecan chocolate cookies, easy chocolate cookies, holiday cookies