Prepare yourself for a taste sensation that’ll transport you straight to dessert heaven! These German Chocolate Cookies are a delightful twist on the classic cake, packing all those irresistible flavors into a convenient cookie form. Rich, chocolatey, and topped with that iconic coconut-pecan frosting, these cookies are sure to become your new favorite indulgence.
Why You’ll Love This Recipe
- Flavor Explosion: The combination of chocolate, coconut, and pecans creates a symphony of flavors in every bite.
- Perfect Texture: Soft, chewy cookies with a gooey frosting – it’s a textural dream come true!
- Crowd-Pleaser: These cookies are guaranteed to impress at any gathering or as a special treat for your family.
- Customizable: Easy to adapt with different chocolates or nuts to suit your taste preferences.
Ingredients You’ll Need
- All-purpose flour: The foundation of our cookie dough, providing structure.
- Cocoa powder: For that deep, rich chocolate flavor we all crave.
- Baking soda: Our leavening agent, giving the cookies a perfect rise.
- Butter: Unsalted, for richness and to control the salt content.
- Sugars: A mix of brown and granulated for depth of flavor and perfect texture.
- Egg: Binds our ingredients and adds moisture.
- Vanilla extract: Enhances all the flavors in our cookie.
- Chocolate chips and German chocolate: Double the chocolate, double the fun!
- Evaporated milk: For a creamy, rich frosting.
- Coconut and pecans: The stars of our German chocolate topping.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- Nutty Twist: Swap pecans for walnuts or almonds for a different crunch.
- Chocolate Lover’s Dream: Use dark chocolate chips for an even richer flavor.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend.
- Caramel Drizzle: Add a caramel drizzle over the frosting for extra decadence.
How to Make German Chocolate Cookies
Step 1: Prepare the Cookie Dough
Start by whisking together your dry ingredients. In a separate bowl, cream the butter and sugars until fluffy. Add the egg and vanilla, then gradually mix in the dry ingredients. Fold in those delicious chocolate chips and chopped German chocolate.
Step 2: Bake the Cookies
Scoop the dough onto parchment-lined baking sheets. Bake until just set, then give them a gentle tap to flatten the tops slightly. This creates the perfect canvas for our frosting!
Step 3: Make the Frosting
While the cookies cool, whip up that iconic German chocolate frosting. Cook the sugar, milk, and egg yolk mixture until thickened, then stir in the coconut, pecans, and vanilla. Let it cool to the perfect spreading consistency.
Step 4: Assemble and Decorate
Top each cooled cookie with a generous dollop of frosting. Finish with a drizzle of melted chocolate for that extra wow factor.
Pro Tips for Making the Recipe
- Measure Flour Correctly: Use the spoon and level method or, better yet, weigh your flour for perfect results every time.
- Room Temperature Ingredients: This ensures everything mixes together smoothly.
- Don’t Overbake: Take the cookies out when they’re just set for that perfect chewy texture.
- Chill the Frosting: If it’s too runny, a quick chill in the fridge will make it easier to spread.
How to Serve
These cookies are divine on their own, but why not take it up a notch? Serve them slightly warm with a scoop of vanilla ice cream for an unforgettable dessert experience. They’re perfect for afternoon tea, as an after-dinner treat, or whenever you need a little chocolate pick-me-up.
Make Ahead and Storage
Storing Leftovers
Keep these beauties in an airtight container at room temperature for up to 3 days. They’ll stay fresh and delicious!
Freezing
Freeze unfrosted cookies for up to 3 months. Thaw at room temperature before frosting.
Reheating
A quick 10-second zap in the microwave will make these cookies taste freshly baked.
FAQs
Can I make the cookies without the frosting?
Absolutely! They’re delicious on their own, but the frosting really takes them to the next level.
How do I know when the cookies are done baking?
The edges should be set, but the centers will still be soft. They’ll continue to set as they cool.
Can I use sweetened coconut in the frosting?
Yes, but reduce the sugar in the frosting slightly to compensate for the added sweetness.
Is it necessary to toast the pecans?
Toasting brings out their flavor, but you can skip this step if you’re short on time.
Get ready to experience cookie nirvana with these German Chocolate Cookies! They’re the perfect blend of rich chocolate, creamy coconut, and crunchy pecans. Whether you’re baking for a special occasion or just treating yourself, these cookies are sure to become a staple in your recipe collection. So preheat that oven and get ready to indulge in some serious cookie magic!
Print
German Chocolate Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
Indulge in the rich, decadent flavors of German Chocolate Cookies. These soft, chewy chocolate cookies are topped with a luscious coconut-pecan frosting and drizzled with melted chocolate, creating a perfect balance of textures and tastes. A delightful twist on the classic German Chocolate Cake, these cookies are sure to become a new favorite!
Ingredients
For the Cookies:
- 1 2/3 cups all-purpose flour (200g)
- 1/2 cup cocoa powder (50g)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened (170g)
- 1/2 cup light brown sugar (110g)
- 1/2 cup granulated sugar (100g)
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup semi-sweet chocolate chips (90g)
- 4 ounces German chocolate, chopped (113g)
For the Frosting:
- 1/2 cup granulated sugar (100g)
- 1/2 cup evaporated milk (120mL)
- 1 large egg yolk
- 1/4 cup unsalted butter, cubed (56g)
- 1/8 teaspoon salt
- 1 cup sweetened shredded coconut (95g)
- 1/2 cup pecans, toasted and finely chopped (50g)
- 1/2 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips (180g)
Instructions
- Prepare the oven and dry ingredients: Preheat the oven to 350°F. In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures even distribution of the dry ingredients throughout the cookie dough.
- Cream the butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a handheld electric mixer), cream the butter, light brown sugar, and granulated sugar on medium speed for about 3 minutes until lightened in color and fluffy. This step incorporates air into the mixture, resulting in a lighter texture.
- Add wet ingredients: Add the egg and vanilla to the butter mixture and mix on low speed for 30 seconds, just until combined. Be careful not to overmix at this stage.
- Combine dry and wet ingredients: With the mixer on low speed, gradually add the flour mixture a few tablespoonfuls at a time, mixing just until combined between each addition. Add the chocolate chips and chopped chocolate and mix on low speed just until combined. This method prevents overmixing and ensures a tender cookie.
- Shape and bake cookies: Scoop cookies to be about 1½ tablespoons in size (about 35g each) onto parchment-lined baking sheets, leaving about 2 inches of space between each cookie. Bake for about 9 minutes. Remove the pan from the oven and tap the cookies on the counter once to flatten the tops. Let them cool on the pan for 5 minutes, then transfer to a cooling rack to cool completely.
- Prepare the frosting: In a small saucepan, whisk to combine the sugar, milk, and egg yolk. Add the butter and salt. Cook over medium heat, stirring frequently with a silicone or rubber spatula for about 5 minutes, until the butter melts and the mixture comes to a low boil. Once at a low boil, cook for 1 more minute, stirring frequently until the mixture coats the back of a spoon. Remove from heat.
- Finish the frosting: Stir in the coconut, chopped pecans, and vanilla extract. Let the frosting cool completely, stirring occasionally. To cool faster, transfer the mixture to a bowl and place in the refrigerator, stirring occasionally.
- Frost and decorate cookies: Dollop about 1 tablespoon of frosting on each cooled cookie and spread almost to the edges. In a microwave-safe bowl, heat the chocolate on high heat in 30-second intervals, stirring between each, until melted. Drizzle the chocolate over the top of the cookies.
Notes
- Weigh the flour for accuracy to prevent dry cookies.
- Use room temperature ingredients for better incorporation.
- You can substitute 1 cup of semi-sweet chocolate chips for the combination of chips and German chocolate in the cookie dough.
- A triggered cookie scoop ensures uniform cookie sizes.
- For a neater chocolate drizzle, use a piping bag or a ziplock bag with a corner snipped off.
Nutrition
- Serving Size: 1 cookie
- Calories: 280kcal
- Sugar: 20g
- Sodium: 100mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
