Dessert

German Chocolate Cookies Recipe

ByMarina Montclair October 24, 2025October 24, 2025

Introduction

German Chocolate Cookies offer all the rich, nutty, and chocolaty flavors of the classic cake in a chewy, handheld treat. These cookies are perfect for any occasion when you want something sweet with coconut, pecans, and a hint of cocoa.

The image shows a close-up top view of a single broken chocolate cookie on a black cooling rack set on a white marbled texture. The cookie has a rich, dark brown color with a rough and slightly crumbly texture. Inside the broken center, melted chocolate is oozing out in a glossy, deep brown layer. The cookie surface has small pieces of light brown walnuts and thin, off-white coconut flakes spread unevenly. Other whole cookies with the same texture and toppings are partially visible around the main broken cookie. 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) and 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 and let it stand for 5 minutes to blend flavors.
Step 3: Add the egg and egg yolk to the butter mixture and stir until combined, then mix in the vanilla extract.
Step 4: Add the flour, cocoa powder, baking soda, and kosher salt to the wet ingredients and stir until just combined; avoid overmixing.
Step 5: Fold in the shredded coconut, chopped pecans, and chopped chocolate chunks evenly throughout the dough.
Step 6: Using a medium cookie scoop or tablespoon, drop scoops of dough 2 inches apart on the prepared baking sheets.
Step 7: Bake for 8 to 12 minutes, or until the edges of the cookies 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 cool fully on the baking sheet.
Swap pecans for walnuts if desired, or add a pinch of cinnamon for subtle warmth.
Use bittersweet chocolate chunks to deepen the chocolate flavor.
If you prefer a less sweet cookie, reduce the brown sugar by 1/4 cup.

Storage

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

How to Serve

The image shows a close-up of a single chocolate cookie broken in half on a black cooling rack, revealing its gooey melted chocolate center. The cookie has a rich dark brown color, a slightly rough texture with small walnut pieces and flakes of coconut scattered on top. The cookie looks soft and moist inside, with the melted chocolate stretching between the two halves. The background is a white marbled texture that contrasts nicely with the dark cookie. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular granulated sugar instead of brown sugar?

Brown sugar adds moisture and a slight caramel flavor that’s key to this cookie’s taste and texture; granulated sugar will change the softness and flavor, so it’s best to use brown sugar as listed.