Description

These German Chocolate Cookies are a delightful twist on the classic cake, featuring a rich cocoa cookie base loaded with sweet shredded coconut, chopped pecans, and chunks of semisweet German chocolate. Soft in the center with slightly crisp edges, these cookies offer a perfect balance of chocolatey goodness and nutty texture, making for an irresistible treat perfect for any occasion.

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: 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.
Combine Butter and Sugar: In a large microwave-safe mixing bowl, stir the brown sugar into the melted butter until well combined. Let this mixture stand for 5 minutes to dissolve and meld flavors.
Add Eggs and Vanilla: Add the whole egg and egg yolk to the butter-sugar mixture, stirring thoroughly to combine. Follow with the vanilla extract, stirring again to integrate all the wet ingredients smoothly.
Mix Dry Ingredients: Add the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt to the wet mixture. Stir until just combined to avoid overmixing, which can toughen the cookies.
Incorporate Add-ins: Gently fold in the sweetened shredded coconut, chopped pecans, and chunks of semisweet or German chocolate evenly through the dough for pockets of flavor and texture.
Scoop Dough: Using a medium cookie scoop (approximately 1.5 tablespoons), drop scoops of cookie dough 2 inches apart on the prepared baking sheets to allow room for spreading.
Bake: Place the trays in the preheated oven and bake for 8-12 minutes or until the edges are set but the centers remain soft, creating a chewy texture.
Cool: Let the cookies cool on the baking sheet for 5 minutes after removing from the oven. Then transfer them to a wire rack to finish cooling completely and firm up.

Notes

Do not overmix the dough to keep cookies tender.
Adjust the baking time slightly depending on your oven; cookies should have set edges but still be soft inside.
For an extra nutty flavor, toast the pecans lightly before adding to the dough.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Substitute coconut and pecans with other nuts or dried fruits if desired.

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

Keywords: German Chocolate Cookies, chocolate cookies, coconut cookies, pecan cookies, chewy cookies, chocolate dessert, baked cookies