German Chocolate Cookies Recipe
Delight in these rich and chewy German Chocolate Cookies, featuring a perfect blend of cocoa, shredded coconut, chopped pecans, and chunks of semisweet or German chocolate. These cookies offer a delicious twist on the classic German chocolate flavor, baked to perfection with a tender texture and a hint of coconut and nutty crunch.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 28 minutes
- Yield: Approximately 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
Add-ins
- ¾ cup sweetened shredded coconut
- ½ cup chopped pecans
- 2 ounces semisweet or German chocolate, chopped
Instructions
- Preheat the oven: Set 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 brown sugar: In a large mixing bowl, stir the packed brown sugar into the melted butter until fully combined. Let the mixture stand for 5 minutes to allow the sugar to dissolve slightly.
- Add eggs and vanilla: Stir in the large egg and egg yolk until fully incorporated, followed by the tablespoon of vanilla extract to infuse the batter with flavor.
- Mix dry ingredients: Add the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt to the wet mixture. Stir just until these ingredients come together, being careful not to overmix to maintain cookie tenderness.
- Incorporate add-ins: Gently fold in the shredded coconut, chopped pecans, and chunks of semisweet or German chocolate evenly throughout the dough.
- Scoop the dough: Use a medium cookie scoop (approximately 1.5 tablespoons) to drop dough balls about 2 inches apart on the prepared baking sheets to allow for spreading.
- Bake the cookies: Bake in the preheated oven for 8 to 12 minutes or until the edges are set and the cookies appear slightly firm, but centers remain soft for optimal chewiness.
- Cool the cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Using melted butter helps create a chewier cookie texture.
- Do not overmix the dough to avoid tough cookies.
- If desired, substitute pecans with walnuts for a slightly different nutty flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For crispier cookies, bake a few extra minutes but watch carefully to prevent burning.
Find it online: https://ameliameals.com/german-chocolate-cookies-recipe/
