Description

These German Chocolate Cookies combine the rich, deep flavor of cocoa with the classic German chocolate cake filling ingredients like coconut, pecans, and chocolate chunks. Soft and chewy with a slight crisp edge, these cookies are perfect for anyone who loves the iconic taste of German chocolate in a convenient cookie form.

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 Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
Melt Butter and Mix with Brown Sugar: In a large microwave-safe mixing bowl, combine the melted butter with the packed brown sugar. Stir thoroughly until well combined and let the mixture stand for 5 minutes to blend flavors.
Add Eggs and Vanilla: Add the whole egg and egg yolk to the butter and sugar mixture and stir to combine. Next, stir in the vanilla extract to infuse the dough with warm flavor.
Incorporate Dry Ingredients: Add the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt into the wet mixture. Stir until just combined to form the cookie dough without overmixing, which can toughen the cookies.
Add Coconut, Pecans, and Chocolate: Fold in the sweetened shredded coconut, chopped pecans, and chopped semisweet or German chocolate. This adds texture and the signature German chocolate flavor to the cookies.
Shape Cookies: 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: Bake the cookies in the preheated oven for 8 to 12 minutes, or until the edges are set and the centers remain soft. Keep an eye to prevent overbaking.
Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up without breaking.

Notes

Do not overmix the dough to keep cookies tender and chewy.
You can substitute pecans with walnuts if preferred.
For a more intense chocolate flavor, use German chocolate specifically, but semisweet chocolate is a fine alternative.
Store cookies in an airtight container at room temperature for up to 5 days.
For best results, use fresh shredded coconut and nuts.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: German Chocolate Cookies, Chocolate Cookies, Coconut Cookies, Pecan Cookies, Easy Cookie Recipe, German Chocolate Dessert