Description

These German Chocolate Cookies combine rich cocoa and classic German chocolate chunks with a delightful mix of shredded coconut and chopped pecans for a chewy, flavorful cookie. Perfectly baked to achieve a tender center and slightly crisp edges, these cookies offer a decadent twist on traditional chocolate treats.

Ingredients

Scale

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
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon kosher salt

Add-ins

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

Instructions

Preheat the oven: Preheat your oven to 375°F (190°C). Prepare baking sheets by lining them 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. Then, let the mixture stand for 5 minutes to allow the ingredients to meld.
Add eggs and vanilla: Add the whole egg and egg yolk to the butter and sugar mixture and stir well to combine. Then incorporate the vanilla extract, mixing thoroughly.
Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt. Gradually stir this dry mixture into the wet ingredients until just combined, being careful not to overmix to keep the cookies tender.
Add texture with coconut, pecans, and chocolate: Fold in the shredded coconut, chopped pecans, and chopped semisweet or German chocolate pieces until they are evenly distributed throughout the dough.
Portion the dough: Using a medium cookie scoop (about 1.5 tablespoons), drop rounded scoops of dough onto the prepared baking sheets, spacing them approximately 2 inches apart to allow room for spreading.
Bake: Bake the cookies in the preheated oven for 8-12 minutes, or until the edges are set and slightly firm while the centers remain soft.
Cool: Remove the baking sheets from the oven and let the cookies cool on the sheet for 5 minutes. Then transfer them to a wire rack to cool completely, which helps the cookies firm up and develop their full texture and flavor.

Notes

For a nuttier flavor, toast the pecans lightly before adding them to the dough.
Use parchment paper or silicone mats to prevent cookie bottoms from overbrowning.
Chilling the dough for 30 minutes before baking can help control spreading for thicker cookies.
Store cookies in an airtight container to maintain freshness for up to one week.
If German chocolate is unavailable, semisweet chocolate chips can be substituted.

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

Keywords: German chocolate cookies, chocolate cookies with coconut and pecans, German chocolate dessert, chewy chocolate cookies, holiday cookies