Description
These German Chocolate Cookies offer a delightful twist on traditional German chocolate cake by incorporating the rich flavors of cocoa, coconut, pecans, and chunks of German chocolate into deliciously soft and chewy cookies. Perfect for chocolate lovers, these cookies combine the classic taste of German chocolate with an easy-to-make cookie recipe.
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 and Prepare Baking Sheets: Preheat your oven to 375°F (190°C) and 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 the mixture stand for 5 minutes to allow the sugar to dissolve slightly into the butter, enhancing flavor and texture.
- Add Eggs and Vanilla: Add the egg and egg yolk to the butter and sugar mixture, stirring well to combine. Then add the vanilla extract and mix thoroughly to infuse the dough with its aromatic essence.
- Combine Dry Ingredients: In the same bowl, add the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt. Stir just until all the dry ingredients are incorporated, taking care not to overmix for tender cookies.
- Add Coconut, Pecans, and Chocolate: Fold in the shredded coconut, chopped pecans, and chunks of German or semisweet chocolate, ensuring even distribution of these delicious mix-ins throughout the dough.
- Portion the Dough: Using a medium cookie scoop (about 1.5 tablespoons), drop scoops of dough onto the prepared baking sheets, spacing them approximately 2 inches apart to allow room for spreading.
- Bake the Cookies: Bake in the preheated oven for 8 to 12 minutes, or until the edges of the cookies are set but the centers remain slightly soft for a chewy texture.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Use parchment paper or silicone mats for easy cookie removal and cleanup.
- Do not overbake to maintain soft and chewy texture.
- Chopped German chocolate can be substituted with semisweet chocolate if unavailable.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For added richness, toast pecans lightly before adding.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: German chocolate cookies, chocolate coconut cookies, pecan chocolate cookies, chewy chocolate cookies, German chocolate dessert
