German Chocolate Cookies
User Reviews
4.9
German Chocolate Cookies
Description
This recipe features a batter made by combining melted butter and packed brown sugar, then mixing in eggs and vanilla extract before folding in flour, cocoa powder, baking soda, and salt. Shredded sweetened coconut, chopped pecans, and chocolate pieces add flavor and texture. The dough is dropped by cookie scoop onto parchment-lined sheets, spaced to allow spreading during baking. Baking at 375°F for 8-12 minutes produces cookies with set edges and a tender middle. Cooling on the baking sheet briefly before transferring helps maintain cookie shape and texture.
These cookies offer a classic combination of cocoa and coconut with the crunch of pecans and melting pockets of chocolate, making them satisfying for chocolate lovers preferring richer, textured cookies. They are suitable for occasional treats and pair well with coffee or milk.
Careful measuring of flour and gentle mixing by hand prevents dry or crumbly cookies, ensuring proper spread and moist texture.
Ingredients
- 1 cup butter melted
- 1 ½ cups brown sugar packed
- 1 egg large
- 1 egg yolk
- 1 tablespoon vanilla extract
- 2 ½ cups all-purpose flour
- 1/3 cup cocoa powder unsweetened
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 3/4 cup coconut sweetened shredded
- 1/2 cup pecans chopped
- 2 ounces semisweet chocolate chopped, or German chocolate
Instructions
- Preheat oven to 375 F. Line baking sheets with parchment paper or silicone baking mat.
- Large microwave-safe mixing bowl.
- Stir brown sugar into melted butter.
- Let stand 5 minutes.
- Add egg and egg yolk; stir to combine.
- Stir in vanilla extract.
- Add flour, cocoa powder, baking soda, and salt. Stir until just combined.
- Stir in coconut, pecans, and chocolate chunks.
- Using a medium cookie scoop (1.5 tablespoon), drop scoops of dough 2 inches apart on prepared cookie sheet.
- Bake for about 8-12 minutes, or until the edges of the cookies are set.
- Let cool on cookie sheet for 5 minutes. Remove to wire rack to finish cooling.
Notes
- Measure flour accurately by weighing or sifting and leveling to avoid dry cookies that don't spread properly.
- Using kosher salt or slightly less table salt balances the flavors well.
- Mix the dough by hand to prevent overworking, which can cause tough cookies.
- Allow cookies to cool on baking sheet briefly for best texture before transferring to a rack.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 146kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 23mg | 8% |
| Sodium | 133mg | 6% |
| Potassium | 58mg | 1% |
| Sugar | 10g | 20% |
| Vitamin A | 170IU | 3% |
| Calcium | 15mg | 2% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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