Dessert

German Chocolate Cookies Recipe

BySarah Summers December 27, 2025December 27, 2025

Introduction

German Chocolate Cookies are rich, tender treats packed with coconut, pecans, and chunks of chocolate. These delicious cookies combine the flavors of classic German chocolate cake into an easy-to-make cookie perfect for any occasion.

A close-up view shows rich, dark chocolate cookies on a black cooling rack with a beige base beneath it. Each cookie has a soft, slightly cracked surface with visible pieces of walnuts and coconut flakes embedded in the dough. One cookie is broken in half, revealing a thick, gooey melted chocolate center that looks warm and inviting. The texture appears dense and chewy, with the nuts adding a crunchy contrast. 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). Line baking sheets with parchment paper or a silicone baking mat.
Step 2: In a large microwave-safe 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 bowl and stir until combined, then mix in the vanilla extract.
Step 4: Stir in the flour, cocoa powder, baking soda, and kosher salt until just combined with the wet ingredients.
Step 5: Fold in the shredded coconut, chopped pecans, and chopped chocolate chunks evenly throughout the dough.
Step 6: Using a medium cookie scoop (about 1.5 tablespoons), drop scoops of dough at least 2 inches apart on the prepared baking sheets.
Step 7: Bake the cookies for 8 to 12 minutes, or until the edges are set but the centers remain soft.
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 extra chewiness, slightly underbake the cookies and allow them to finish setting on the baking sheet.
If German chocolate is unavailable, semisweet chocolate chips or chopped bars work well as a substitute.
Try adding a pinch of cinnamon or espresso powder to deepen the chocolate flavor.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cookies in a sealed bag for up to 3 months. To reheat, warm briefly in a microwave or oven to restore softness.

How to Serve

A close-up top view of three thick, round chocolate cookies on a black cooling rack, which is placed on a white marbled surface. The central cookie is broken in half, showing a melted, gooey dark chocolate inside. The cookies have a textured, slightly cracked surface with visible pieces of walnuts and shredded coconut mixed into the dark brown dough. The rich, moist texture of the cookies contrasts with the crunchy nuts and flakes scattered on top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter for this recipe?

Yes, but reduce the added kosher salt to about 1/4 teaspoon to avoid making the cookies too salty.

Why do the cookies sometimes spread too much?

Cookies may spread if the dough is too warm or if the butter isn’t fully solid. Chill the dough briefly before baking if you notice excessive spreading.