Why You’ll Love This Recipe
These cookies are a delightful fusion of the classic flavors found in German chocolate cake. The chewy texture, combined with the sweet coconut, crunchy pecans, and melty chocolate chunks, creates an irresistible treat. Plus, they’re simple to make with just one bowl, no mixer needed, making cleanup a breeze.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 cup salted butter (melted)
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1 1/2 cups brown sugar (light or dark)
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1 egg
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1 egg yolk
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2 teaspoons vanilla extract
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1 1/2 cups all-purpose flour
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1/3 cup unsweetened cocoa powder
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1/2 teaspoon baking soda
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1/4 teaspoon kosher salt
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1 cup shredded coconut
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1/2 cup chopped pecans
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4 oz chopped chocolate or German’s sweet chocolate
Directions
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Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
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Melt the butter in a microwave-safe bowl, then whisk in the brown sugar. Let the mixture sit for about 5 minutes.
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Stir in the egg, egg yolk, and vanilla extract.
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In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
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Gradually add the dry ingredients to the butter-sugar mixture, stirring until just combined.
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Mix in the shredded coconut, chopped pecans, and chocolate chunks.
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Scoop tablespoon-sized portions of dough onto the prepared baking sheets.
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Bake for 8-10 minutes, or until the edges are set but the centers remain soft.
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Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Servings and Timing
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Servings: 24 cookies
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Prep Time: 10 minutes
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Cook Time: 8-10 minutes
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Total Time: 18-20 minutes
Variations
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Add a pinch of cinnamon or a bit of espresso powder for extra depth of flavor.
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Use semi-sweet chocolate or milk chocolate chunks if you prefer a sweeter cookie.
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Swap the pecans for walnuts or another nut of your choice.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 3-4 days. You can freeze the dough for up to 3 months, allowing you to bake fresh cookies anytime.
FAQs
Can I use unsweetened chocolate instead of German’s sweet chocolate?
Yes, you can use unsweetened chocolate, but you’ll need to adjust the sugar in the recipe to compensate for the sweetness in German’s chocolate.
How do I prevent the cookies from spreading too much?
Be sure to measure the flour correctly and avoid overmixing the dough. Chilling the dough for 30 minutes before baking can also help control the spread.
Can I make these cookies without coconut?
Yes, you can omit the coconut or replace it with other mix-ins like dried fruit or extra nuts.
Are these cookies gluten-free?
No, this recipe contains all-purpose flour, but you can experiment with a gluten-free flour blend to make them gluten-free.
Can I freeze these cookies?
Yes, you can freeze both the baked cookies and the dough. Freeze the dough in balls and bake as usual when ready.
How do I know when the cookies are done?
The cookies should be golden at the edges and soft in the center. Slightly underbaking them will give you a chewy texture.
What can I use instead of egg yolk?
You can substitute the egg yolk with an additional whole egg or use a flax egg for a vegan version.
Can I add more chocolate?
Yes, feel free to add more chopped chocolate or chocolate chips for extra richness.
How do I store leftovers?
Keep the cookies in an airtight container at room temperature for 3-4 days. For longer storage, freeze them for up to 3 months.
Can I add more nuts to the cookies?
Yes, you can add extra pecans or any other nut of your choice to customize the flavor.
Conclusion
German Chocolate Cookies are a delicious and indulgent treat, bringing the beloved flavors of German chocolate cake into an easy-to-make cookie form. With their chewy texture, rich chocolate, and sweet coconut and pecans, these cookies are a perfect snack for any occasion. Whether for a special dessert or a simple treat, they are sure to become a favorite!
German Chocolate Cookies
- Prep Time: 10 minutes
- Cook Time: 8-10 minutes
- Total Time: 18-20 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
German Chocolate Cookies are a rich, chewy treat filled with coconut, pecans, and chunks of chocolate. Inspired by the classic German chocolate cake, these cookies offer a perfect blend of sweet and nutty flavors. Easy to make with no mixer required, they’re a delicious and irresistible dessert.
Ingredients
1 cup salted butter (melted)
1 1/2 cups brown sugar (light or dark)
1 egg
1 egg yolk
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup shredded coconut
1/2 cup chopped pecans
4 oz chopped chocolate or German’s sweet chocolate
Instructions
-
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
-
Melt the butter in a microwave-safe bowl, then whisk in the brown sugar. Let the mixture sit for about 5 minutes.
-
Stir in the egg, egg yolk, and vanilla extract.
-
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
-
Gradually add the dry ingredients to the butter-sugar mixture, stirring until just combined.
-
Mix in the shredded coconut, chopped pecans, and chocolate chunks.
-
Scoop tablespoon-sized portions of dough onto the prepared baking sheets.
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Bake for 8-10 minutes, or until the edges are set but the centers remain soft.
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Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
Add a pinch of cinnamon or espresso powder for extra depth of flavor.
Use semi-sweet or milk chocolate chunks if you prefer a sweeter cookie.
Swap the pecans for walnuts or your preferred nuts.
