Description
Delight in these rich and chewy German Chocolate Cookies, combining the classic flavors of coconut, pecans, and chunks of semisweet chocolate in every bite. These cookies offer a perfect balance of sweetness with a slight cocoa twist, making them a decadent treat that is easy to prepare and perfect for any occasion.
Ingredients
Units
Scale
Wet Ingredients
- 1 cup butter, melted
- 1 1/2 cups packed brown sugar
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
Add-ins
- 3/4 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 2 ounces semisweet or German chocolate, chopped
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Mix Butter and Sugar: In a large microwave-safe mixing bowl, stir the packed brown sugar into the melted butter until well combined. Let the mixture stand for 5 minutes to blend the flavors.
- Add Eggs and Vanilla: Add one large egg and one egg yolk to the butter and sugar mixture, stirring until thoroughly combined. Then stir in the vanilla extract for added flavor.
- Incorporate Dry Ingredients: Add in the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt. Stir gently until just combined to avoid overmixing which can make the cookies tough.
- Fold in Coconut, Pecans, and Chocolate: Carefully stir in the shredded coconut, chopped pecans, and chopped semisweet or German chocolate chunks to distribute the mix-ins evenly throughout the dough.
- Form Cookie Dough Balls: Using a medium cookie scoop (approximately 1.5 tablespoons), drop scoops of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 8 to 12 minutes, or until the edges of the cookies are set and firm but the centers remain slightly soft for a chewy texture.
- Cool the Cookies: Let the cookies cool on the baking sheet for about 5 minutes to set further, then transfer them to a wire rack to finish cooling completely.
Notes
- For a more intense chocolate flavor, use high-quality Dutch-processed cocoa powder.
- Ensure the butter is fully melted but not hot before mixing with sugar to avoid cooking the eggs prematurely.
- Chill the dough for 30 minutes before baking if you prefer thicker cookies.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- For variation, substitute pecans with walnuts or omit nuts to make it nut-free.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
