Dessert

German Chocolate Cookies Recipe

ByLily Cross December 26, 2025December 26, 2025

Introduction

These German Chocolate Cookies capture the rich, nutty flavors inspired by the classic cake but in a soft, chewy cookie form. Loaded with coconut, pecans, and chocolate chunks, they make a delightful treat for any occasion.

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. Line baking sheets with parchment paper or a silicone baking mat to prevent sticking.
Step 2: In a large microwave-safe mixing bowl, stir the brown sugar into the melted butter until combined. 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 flour, cocoa powder, baking soda, and kosher salt to the wet ingredients. Stir gently until just combined—avoid overmixing.
Step 5: Fold in the shredded coconut, chopped pecans, and chocolate chunks until evenly distributed throughout the dough.
Step 6: 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 7: Bake the cookies for 8–12 minutes, or until the edges are set and the centers look just firming up.
Step 8: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a richer flavor, toast the pecans lightly before adding them to the dough.
Substitute the chocolate chunks with chocolate chips if preferred.
For a chewier texture, slightly underbake the cookies and let them finish firming up on the cooling rack.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. Reheat gently in a microwave or let thaw at room temperature before serving.

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 instead of German chocolate?

Yes, semisweet or bittersweet chocolate chunks work well as substitutes if German chocolate is unavailable, maintaining a similar rich flavor.

How do I prevent the cookies from spreading too much?

Make sure your dough is well-chilled before scooping and baking. Using parchment paper or a silicone baking mat also helps hold the cookie shape during baking.