German chocolate cookies are an irresistible combination of rich chocolate, chewy coconut, and crunchy pecans. These cookies capture the classic flavors of German chocolate cake but in a bite-sized, portable treat. Whether you’re a chocoholic or a coconut lover, this recipe is guaranteed to satisfy your sweet tooth.
Table of Contents
Ingredients for German Chocolate Cookies
| Ingredient | Measurement | Purpose in Recipe |
|---|---|---|
| Unsalted Butter | 1/2 cup (1 stick) | Adds richness and moisture |
| Brown Sugar | 3/4 cup | Creates a chewy texture |
| Granulated Sugar | 1/4 cup | Balances sweetness |
| Eggs | 2 large | Provides structure and binding |
| Vanilla Extract | 1 teaspoon | Enhances overall flavor |
| Semi-Sweet Chocolate | 4 ounces, melted | The base for deep chocolate flavor |
| Unsweetened Cocoa Powder | 1/4 cup | Intensifies the chocolate taste |
| All-Purpose Flour | 1 cup | Forms the dough structure |
| Baking Soda | 1/2 teaspoon | Helps the cookies rise |
| Salt | 1/4 teaspoon | Balances the sweetness |
| Shredded Coconut | 3/4 cup | Adds signature chewy texture |
| Chopped Pecans | 1/2 cup | Brings a nutty crunch |
How to Make German Chocolate Cookies
1. Prepare Your Ingredients
- Preheat your oven to 350°F (175°C).
- Place parchment paper on a baking sheet.
- In a dry skillet, toast the pecans over medium heat for 2-3 minutes, or until they become aromatic.
2. Melt the Chocolate
- In a heatproof bowl, melt semi-sweet chocolate with butter using a microwave or double boiler.
- Mix until the mixture is smooth, then allow it to cool for a bit.
3. Mix the Wet Ingredients
- In a large bowl, whisk together brown sugar, granulated sugar, eggs, and vanilla extract.
- Pour in the melted chocolate mixture and mix until fully incorporated.
4. Combine Dry Ingredients
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Slowly incorporate the dry ingredients into the wet mixture.
5. Add the Coconut and Pecans
- Add the shredded coconut and toasted pecans, then stir to combine.
- The dough will be thick and fudgy.
6. Scoop and Bake
- Spoon dollops of dough onto the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are firm but the centers are still soft.
- Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack.
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Pro Tips for Perfect German Chocolate Cookies
- Use high-quality chocolate: A good-quality chocolate bar makes a big difference.
- Avoid overbaking: The cookies should remain soft in the middle.
- Refrigerate the dough: To achieve thicker cookies, chill the dough for 30 minutes before baking.
- Add caramel drizzle: For extra indulgence, drizzle caramel sauce over cooled cookies.
For even more expert baking advice, check out these cookie tips from King Arthur Baking!
Variations and Substitutions
- To make it gluten-free: Replace the all-purpose flour with a 1:1 gluten-free flour blend.
- For a dairy-free version: Opt for vegan butter and dairy-free chocolate.
- Extra crunch: Add chopped almonds or walnuts.
FAQs
Are German chocolate cookies the same as German chocolate cake?
No, German chocolate cookies capture the flavors of German chocolate cake, but in a chewy cookie form.
Can I make German chocolate cookies without coconut?
Yes! You can leave out the shredded coconut and still enjoy delicious, fudgy chocolate cookies.
How do I store German chocolate cookies?
Store them in an airtight container at room temperature for up to 5 days.
Can I freeze these cookies?
Yes! Place the baked cookies in a freezer-safe bag and store them for up to 3 months.
What type of chocolate works best?
Use semi-sweet or dark chocolate for a rich, deep flavor.
Why did my cookies turn out dry?
Overbaking or adding too much flour can make them dry. Stick to the recommended baking time.
Can I add chocolate chips?
Absolutely! Stir in chocolate chips for an extra chocolatey treat.
Do I need to toast the pecans?
Toasting brings out more flavor, but it’s optional.
German Chocolate Cookies
Ingredients
- 1/2 cup Unsalted Butter
- 3/4 cup Brown Sugar
- 1/4 cup Granulated Sugar
- 2 large Eggs
- 1 tsp Vanilla Extract
- 4 oz Semi-Sweet Chocolate melted
- 1/4 cup Unsweetened Cocoa Powder
- 1 cup All-Purpose Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 3/4 cup Shredded Coconut
- 1/2 cup Chopped Pecans
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cook the pecans in a dry skillet over medium heat for 2-3 minutes until fragrant.
- Melt chocolate with butter in a heatproof bowl. Let cool slightly.
- In a bowl, whisk sugars, eggs, and vanilla. Stir in melted chocolate.
- In a separate bowl, combine the flour, cocoa powder, baking soda, and salt.
- Stir in coconut and toasted pecans. Dough will be thick.
- Drop spoonfuls of dough onto the baking sheet and bake for 10-12 minutes. Let cool before serving.
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