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
- 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
