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German Chocolate Cookies Recipe

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  • Author: Stacy Corbo
  • 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

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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