Pin
German chocolate cookies bring together rich chocolate flavor with coconut and pecans for the most decadent cookie platter. When I want a nostalgic treat that tastes both indulgent and cozy these cookies always deliver
When I first baked these for a holiday party everyone asked for the recipe and now they are in our yearly cookie rotation
Ingredients
- Unsalted butter: creates a soft chewy texture and keeps these cookies rich and velvety look for fresh butter with a sweet smell
- Granulated sugar: gives sweetness and a crisp cookie edge you want fine white sugar for the best spread
- Brown sugar: deepens the flavor and keeps the centers moist choose dark brown sugar for extra toffee notes
- Large eggs: bind everything and create that luscious chewy center always use fresh eggs for structure
- Vanilla extract: enhances all the flavors pure vanilla really makes a difference
- All purpose flour: brings the dough together choose a brand with a mid level protein content for tender cookies
- Unsweetened cocoa powder: turns up the chocolate flavor look for Dutch processed for the deepest color and flavor
- Baking soda: gives lift be sure it is fresh as stale soda will not help your cookies rise
- Salt: balances all the sweetness flaky sea salt on top is a nice touch
- Sweetened shredded coconut: brings the signature German chocolate texture and flavor avoid very dry coconut
- Chopped pecans: add crunch and a buttery undertone always toast first for the fullest flavor
- Semi sweet chocolate chips: make every bite extra chocolatey use your favorite brand for melts and pockets of chocolate
Step-by-Step Instructions
- Prep the Oven:
- Set your oven to three hundred fifty degrees Fahrenheit and lay down parchment paper on your baking sheet for easy removal and cleanup
- Cream the Butter and Sugars:
- In a large bowl mix the softened butter with both white and brown sugars beat until the mixture is smooth pale and slightly fluffy which usually takes several minutes by hand or about one minute with a hand mixer
- Incorporate Eggs and Vanilla:
- Crack in the eggs one at a time mixing gently so you get an even batter then stir in the vanilla extract until everything blends together perfectly
- Mix Dry Ingredients:
- In a smaller bowl whisk the flour cocoa powder baking soda and salt together whisk well so there are no lumps and every bit of cocoa is distributed
- Combine Wet and Dry Mixtures:
- Slowly add dry ingredients into your wet mixture in batches stir just until you cannot see streaks of flour any more do not overmix or your cookies might be tough
- Fold in Add Ins:
- Gently fold in the sweetened shredded coconut chopped pecans and chocolate chips making sure that all the tasty bits are spread evenly throughout the dough
- Portion the Dough:
- Use two spoons a cookie scoop or clean hands to drop generous tablespoons of dough onto the baking sheet leaving space for spreading as these are thick cookies
- Bake:
- Slide the tray in and bake for twelve to fifteen minutes until the edges are set and the centers are just a little soft for the perfect gooey center
- Cool Completely:
- Let the cookies sit on the tray for ten minutes to finish baking and firm up then move to a wire rack so every cookie cools without getting soggy
Pin
My favorite part is the sweet coconut which gets toasty golden at the edges My kids always try to sneak a still warm cookie from the cooling rack reminding me how much homemade treats build little family memories
Storage Tips
These cookies keep well for up to five days in a tightly sealed container Room temperature storage is best but for longer storage pop cooled cookies in the freezer stacked with layers of parchment You can even freeze the scooped unbaked dough for fresh cookies on demand
Ingredient Substitutions
No pecans on hand Try walnuts almonds or even hazelnuts Want a dairy free version Use plant based butter and check that your chocolate chips are non dairy You can switch out the coconut for extra nuts or just more chocolate chips for a chunkier treat
Serving Suggestions
These cookies are a classic on their own but they also make fantastic ice cream sandwiches Pick caramel or vanilla ice cream for the perfect pairing For parties I stack them on a platter with extra toasted coconut sprinkled on top
A Bit of Cookie History
German chocolate cake is actually named after Samuel German who developed a baking chocolate for Baker’s Chocolate Company These cookies are inspired by that famous cake using the same elements chocolate coconut and pecans in every bite
Recipe Questions & Answers
- → What makes these cookies uniquely German chocolate?
These cookies feature a chocolate base enriched with sweetened coconut and chopped pecans, classic elements inspired by traditional German chocolate cake.
- → Can I substitute the pecans with another nut?
Yes, walnuts or almonds make suitable alternatives if you prefer a different flavor or need to accommodate allergies.
- → Why use both granulated and brown sugar?
Combining both sugars helps balance sweetness and moisture, giving the cookies a soft, chewy texture and a deeper caramel flavor.
- → How do I ensure my cookies stay soft?
Bake until the edges are just set and avoid overbaking. Let the cookies cool on the sheet for several minutes to maintain a soft center.
- → Can I freeze the dough for later?
Yes, portion the dough onto a tray and freeze. Once firm, transfer to a sealed bag and bake from frozen, adding one or two extra minutes to the baking time.