Dessert

German Chocolate Cookies Recipe

ByLily Cross December 22, 2025December 22, 2025

Introduction

These German Chocolate Cookies combine rich cocoa, shredded coconut, pecans, and chunks of semisweet chocolate for a delicious treat. They’re soft with a chewy texture and perfect for anyone who loves the classic flavors of German chocolate cake in cookie form.

A close-up view of a soft, round chocolate cookie placed on a black cooling rack over a white marbled surface. The cookie is broken in half, showing a gooey, melted dark chocolate center. The top layer of the cookie is a rich, dark brown with a slightly rough, cracked texture, sprinkled with light tan pecans and thin, white coconut flakes, scattered unevenly on the surface. Other whole cookies with similar textures and toppings are partially visible around it. 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 mixing bowl, stir the brown sugar into the melted butter. Let the mixture stand for 5 minutes.
Step 3: Add the egg and egg yolk to the butter and sugar mixture. Stir well to combine, then mix in the vanilla extract.
Step 4: Add the all-purpose flour, cocoa powder, baking soda, and kosher salt. Stir until just combined; avoid overmixing.
Step 5: Fold in the shredded coconut, chopped pecans, and chopped semisweet or German chocolate chunks.
Step 6: Using a medium cookie scoop (about 1.5 tablespoons), drop dough scoops about 2 inches apart onto the prepared baking sheets.
Step 7: Bake for 8-12 minutes, or until the edges of the cookies are set but the centers still look slightly soft.
Step 8: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

For a nut-free version, omit the pecans or substitute them with sunflower seeds or chopped dried fruit.
Use German sweet baking chocolate for a more authentic flavor, or semisweet chocolate chips for convenience.
If you prefer chewier cookies, slightly underbake them and let them finish setting on the hot baking sheet.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. You can also freeze them for up to three months; thaw at room temperature before serving. To refresh, warm briefly in the microwave or oven.

How to Serve

The image shows a close-up of soft, thick chocolate cookies with a cracked surface revealing melty, dark chocolate chunks inside. The cookies have a rich brown color with bits of chopped nuts and coconut flakes scattered on top, adding texture and contrast. One cookie is broken in half, centered in the image, showing gooey melted chocolate stretching between the two halves. The cookies are placed on a black cooling rack over a white marbled textured surface. The overall look feels warm and fresh from the oven, inviting and indulgent. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of German chocolate?

Yes, semisweet or bittersweet chocolate chips work well as a substitute and will still provide a delicious flavor.

How do I prevent the cookies from spreading too much?

Make sure the butter is fully melted but not hot when mixing, and use a medium cookie scoop to keep the dough portions uniform. Chilling the dough for 15-30 minutes before baking can also help reduce spreading.