Description
German Chocolate Cookies dance with rich cocoa and coconut comfort straight from traditional German baking traditions. Sweet shredded coconut and toasted pecans create delightful crunch in these classic treats that connect family memories with delectable chocolate goodness.
Ingredients
Scale
Primary Ingredients:
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ¾ cup semisweet chocolate chips
- ⅔ cup sweetened shredded coconut
- ⅓ cup chopped pecans
Binding Ingredients:
- 1 large egg
- 2 large egg yolks
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
Sweetening and Moisture Ingredients:
- ½ cup (1 stick) unsalted butter, softened
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- ⅔ cup evaporated milk
- ½ cup granulated sugar
- ¼ cup unsalted butter
- ½ teaspoon vanilla extract
Instructions
- Grab your electric mixer and blend ½ cup (113g) softened butter with brown and white sugars until they’re creamy and light.
- Crack 1 large egg into the mixture and pour in 1 teaspoon vanilla extract. Mix thoroughly until completely smooth.
- Sift 1 cup all-purpose flour, ⅓ cup cocoa powder, ½ teaspoon baking soda, and ¼ teaspoon salt into a separate bowl.
- Gradually incorporate dry ingredients into butter mixture, stirring until just combined. Fold in ¾ cup melted chocolate chips.
- Cover the dough and refrigerate for 30 minutes at 40°F (4°C) to firm up.
- Heat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll dough into 1 ½ tablespoon-sized balls, spacing them 2 inches apart on the prepared sheet.
- Bake cookies for 9-11 minutes until edges look set. Let them rest 5 minutes on the baking sheet.
- For topping, whisk 2 egg yolks, ⅔ cup evaporated milk, and ½ cup sugar in a saucepan over medium heat.
- Add ¼ cup butter and cook, stirring constantly for 8-10 minutes until mixture thickens.
- Remove from heat and stir in ½ teaspoon vanilla, ⅔ cup coconut, and ⅓ cup pecans.
- Spoon 1 tablespoon of topping onto each cooled cookie, spreading gently. Allow topping to set before serving.
Notes
- Chilling the dough helps prevent spreading and creates a more concentrated chocolate flavor, so don’t skip this step.
- Use room temperature ingredients for smoother mixing and better cookie texture, especially with butter and eggs.
- Toast pecans before adding to the topping for enhanced nutty flavor and extra crunch.
- For gluten-free adaptation, swap all-purpose flour with a 1:1 gluten-free baking blend to maintain the cookie’s soft texture.
- Prep Time: 40 minutes
- Cook Time: 19-21 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 204 kcal
- Sugar: 18 g
- Sodium: 77 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 46 mg