Description
These German Chocolate Cookies are rich, chewy, and filled with the perfect blend of cocoa, coconut, pecans, and chunks of semisweet or German chocolate. With a melt-in-your-mouth texture and a sweet, nutty flavor, they make for a delightful treat that combines the essence of classic German chocolate cake flavors in a convenient cookie form.
Ingredients
Units
Scale
Wet Ingredients
- 1 cup butter, melted
- 1 1/2 cups brown sugar, packed
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
Dry Ingredients
- 2 1/2 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 oven: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Combine 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 flavors to meld and the sugar to dissolve slightly.
- Add eggs and vanilla: Add the whole egg and egg yolk to the butter-sugar mixture and stir thoroughly to combine. Then stir in the vanilla extract for added flavor.
- Mix dry ingredients: Add the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt to the wet mixture. Stir until just combined, taking care not to overmix to keep the cookies tender.
- Add coconut, pecans, and chocolate: Gently fold in the shredded coconut, chopped pecans, and chopped semisweet or German chocolate chunks to distribute them evenly in 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 about 2 inches apart to allow room for spreading.
- Bake the cookies: Bake the cookies in the preheated oven for 8 to 12 minutes, or until the edges are set but the centers remain soft for a chewy texture.
- Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then carefully transfer them to a wire rack to cool completely before serving or storing.
Notes
- Make sure not to overbake, as cookies will continue to firm up after removal from the oven.
- You can substitute pecans with walnuts if preferred.
- For more intense coconut flavor, lightly toast the shredded coconut before adding to the dough.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze baked cookies in a sealed container for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
