There is something truly magical about this German Chocolate Cookies Recipe that combines the deepest cocoa flavors with the richness of classic German chocolate frosting all atop a soft, chewy cookie base. Imagine biting into a cookie that boasts the perfect harmony of fudgy chocolate, a luscious coconut-pecan topping, and that signature drizzle of melted chocolate for an irresistible finish. These cookies are not only a feast for your taste buds but also a wonderful way to bring a nostalgic, beloved dessert into a fun cookie form that everyone will adore.
Ingredients You’ll Need
These ingredients are simple yet thoughtfully chosen to build layers of flavor and texture in your German Chocolate Cookies Recipe. Each one plays its role – from the cocoa powder providing that rich chocolate foundation to the shredded coconut and pecans adding delightful texture and sweetness to the frosting topping.
- 1â…” cups all-purpose flour (200g): The sturdy base that gives structure to the cookie dough.
- ½ cup cocoa powder (50g): Adds intense chocolate flavor and beautiful color.
- ¾ teaspoon baking soda: Helps the cookies rise and stay tender.
- ½ teaspoon salt: Enhances all the flavors and balances the sweetness.
- ¾ cup unsalted butter, softened (170g): Creates a rich, tender crumb and helps everything bind together.
- ½ cup light brown sugar (110g): Brings moisture and subtle caramel notes.
- ½ cup granulated sugar (100g): Adds sweetness and crisp edges to the cookies.
- 1 large egg, room temperature: The glue that holds the cookie dough ingredients perfectly.
- 2 teaspoons vanilla extract: A warming backdrop that lifts all chocolate notes.
- ½ cup semi-sweet chocolate chips (90g): Little bursts of gooey chocolate throughout the cookie.
- 4 ounces German chocolate, chopped (113g): Classic ingredient that deepens the chocolate richness.
- ½ cup granulated sugar (100g) (for frosting): Sweetens the coconut-pecan frosting topping.
- ½ cup evaporated milk (120mL): Adds creaminess and smoothness to the frosting.
- 1 large egg yolk: Thickens and enriches the frosting mixture.
- ¼ cup unsalted butter, cubed (56g): Provides luxurious texture and flavor in the frosting.
- â…› teaspoon salt: Balances the sweetness of the frosting perfectly.
- 1 cup sweetened shredded coconut (95g): Adds that iconic chewy tropical texture in frosting.
- ½ cup pecans, toasted and finely chopped (50g): Provides a nutty crunch and flavor contrast.
- ½ teaspoon pure vanilla extract: Enhances the overall sweetness and complexity of the frosting.
- 1 cup semi-sweet chocolate chips (180g) (for drizzling): A final glossy, luscious chocolate drizzle to top it all off.
How to Make German Chocolate Cookies Recipe
Step 1: Prep Your Dry Ingredients
Begin by preheating your oven to 350°F. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This step is crucial to ensure all the dry ingredients are evenly dispersed, which helps create a consistent cookie texture and flavor in every bite.
Step 2: Cream the Butter and Sugars
Using a stand mixer fitted with a paddle attachment (or a handheld electric mixer), cream the softened butter with both the light brown and granulated sugars on medium speed for about 3 minutes. This process aerates your mixture, producing a fluffy, lighter texture that will melt delightfully in your mouth.
Step 3: Incorporate Egg and Vanilla
Add the egg and vanilla extract to your creamed mixture, mixing at low speed just until combined—overmixing can lead to tougher cookies, so be gentle here. This step brings moisture and essential binding to the dough while adding a fragrant lift.
Step 4: Combine Dry Ingredients and Chocolate
With the mixer on low, slowly add your dry mixture a few spoonfuls at a time, mixing just until combined each time. Then fold in the chopped German chocolate and semi-sweet chocolate chips. This method preserves the delicate texture of your dough while distributing the wonderful chocolate pieces evenly throughout.
Step 5: Bake Your Cookies
Scoop the dough into roughly 1½ tablespoon-sized balls (around 35 grams) and space them about 2 inches apart on parchment-lined baking sheets. Bake for around 9 minutes, then give the pan a firm tap on the counter right after removing it from the oven—this flattens the tops for a wonderful cookie shape. Cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
Step 6: Make the German Chocolate Frosting
While the cookies bake, whisk together sugar, evaporated milk, and egg yolk in a small saucepan. Add the cubed butter and salt, cooking over medium heat while stirring constantly. After about 5 minutes, it will reach a low boil; cook for one more minute until thick enough to coat the back of a spoon. Remove from heat and stir in the coconut, toasted pecans, and vanilla extract. Let it cool to room temperature, stirring occasionally.
Step 7: Frost and Decorate
Once your cookies have cooled completely, dollop about one tablespoon of the luscious coconut-pecan frosting on each one, spreading nearly to the edges. Melt the remaining semi-sweet chocolate chips in the microwave—stirring every 30 seconds to avoid burning—and drizzle the chocolate generously over the frosted cookies. This chocolate drizzle adds the perfect glossy finish and an extra layer of indulgence.
How to Serve German Chocolate Cookies Recipe
Garnishes
Sprinkle a few toasted pecan halves or a pinch of shredded coconut on top of the frosted cookies right after drizzling the chocolate for a stunning, textured presentation that also amps up the nutty flavor. A light dusting of cocoa powder on the serving plate can also add a beautiful touch and evoke the chocolate richness in each bite.
Side Dishes
These German Chocolate Cookies pair exceptionally well with a simple glass of cold milk, coffee, or even a creamy latte. You might also enjoy them alongside fresh berries or a scoop of vanilla ice cream to complement the rich chocolate and coconut layers with a bright or cool contrast.
Creative Ways to Present
Turn these cookies into a dessert platter centerpiece by stacking them in a pyramid on a decorative cake stand. Alternatively, sandwich two cookies with a layer of chocolate ganache or marshmallow fluff in the middle for an irresistible treat that looks as good as it tastes. Gift these cookies in a rustic tin or quaint box for a personal touch that friends and family will cherish.
Make Ahead and Storage
Storing Leftovers
You can store leftover German Chocolate Cookies in an airtight container at room temperature for up to 5 days. Keep them in a single layer or separated by parchment paper to prevent sticking. The frosting and chocolate drizzle will keep the cookies moist and flavorful during storage.
Freezing
For longer storage, freeze the unfrosted cookies in a single layer on a baking sheet until firm, then transfer to a resealable freezer bag or airtight container. Freeze for up to 3 months. Thaw at room temperature before frosting and decorating to enjoy freshly made goodness anytime.
Reheating
If you want to enjoy your cookies warm, gently reheat them in the microwave for about 10-15 seconds or in a low oven (~300°F) for 5 minutes. Be careful not to overheat, as the coconut frosting can dry out. A warm cookie with melted chocolate chips is close to heaven.
FAQs
Can I substitute the German chocolate in the recipe?
While traditional German chocolate adds a unique flavor and richness, you can substitute it with extra semi-sweet chocolate chips or chopped bittersweet chocolate if needed. However, it might slightly change the depth of chocolate flavor in your cookies.
Is it possible to make these cookies vegan or dairy-free?
Adapting this German Chocolate Cookies Recipe to be vegan or dairy-free would require swapping butter for a plant-based alternative, using a flax egg or other egg substitute, and choosing dairy-free chocolate chips and milk. The texture and flavor might differ but should still be delicious with careful choices.
Can I make the frosting ahead of time?
Yes! The coconut-pecan frosting can be prepared a day in advance and stored in the refrigerator. Warm it slightly and stir well before frosting the cookies to bring back its spreadable consistency.
What is the best way to toast pecans for this recipe?
Toast pecans on a dry skillet over medium heat for about 5-7 minutes, stirring frequently until fragrant and lightly browned. Let them cool before chopping to preserve their crunch and flavor in the frosting.
How do I prevent these cookies from becoming too hard?
Underbaking slightly helps keep cookies soft and chewy. Also, storing them properly in an airtight container with a slice of bread can help maintain moisture. The rich frosting also adds softness to each bite.
Final Thoughts
This German Chocolate Cookies Recipe is such a fun and indulgent twist on the classic dessert we all know and love. From the fudgy and flavorful cookie base to the decadent coconut-pecan frosting and luscious chocolate drizzle, these treats are pure joy in every bite. I truly hope you give this recipe a try and enjoy the wonderful smiles these cookies are sure to bring at your table.
Print
German Chocolate Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: German-American
Description
These German Chocolate Cookies combine the rich flavors of cocoa and chocolate with a deliciously luscious coconut-pecan frosting. Perfectly soft and chewy, they are topped with a smooth chocolate drizzle that takes this cookie to a decadent level, ideal for any chocolate lover’s dessert cravings.
Ingredients
Dry Ingredients
- 1â…” cups all-purpose flour (200g)
- ½ cup cocoa powder (50g)
- ¾ teaspoon baking soda
- ½ teaspoon salt
Cookie Dough
- ¾ cup unsalted butter, softened (170g)
- ½ cup light brown sugar (110g)
- ½ cup granulated sugar (100g)
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- ½ cup semi-sweet chocolate chips (90g)
- 4 ounces German chocolate, chopped (113g)
Coconut Pecan Frosting
- ½ cup granulated sugar (100g)
- ½ cup evaporated milk (120mL)
- 1 large egg yolk
- ¼ cup unsalted butter, cubed (56g)
- â…› teaspoon salt
- 1 cup sweetened shredded coconut (95g)
- ½ cup pecans, toasted and finely chopped (50g)
- ½ teaspoon pure vanilla extract
Chocolate Drizzle
- 1 cup semi-sweet chocolate chips (180g)
Instructions
- Preheat and prepare dry ingredients: Preheat the oven to 350°F. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt to evenly combine all dry ingredients.
- Cream butter and sugars: Using a stand mixer fitted with the paddle attachment or a hand mixer, beat softened butter with the light brown sugar and granulated sugar on medium speed for about 3 minutes until the mixture is light and fluffy, incorporating air.
- Add egg and vanilla: Mix in the egg and vanilla extract on low speed for 30 seconds until just combined; avoid overmixing.
- Incorporate dry mixture and chocolates: Gradually add the flour mixture to the wet ingredients a few spoonfuls at a time on low speed, stirring just until combined. Fold in both the semi-sweet chocolate chips and chopped German chocolate until evenly distributed.
- Scoop and bake cookies: Portion dough into 1½ tablespoon (about 35g) scoops onto parchment-lined baking sheets spaced 2 inches apart. Bake for approximately 9 minutes. Immediately after removing from oven, tap the cookie sheet once on the counter to flatten tops. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
- Prepare coconut pecan frosting: In a small saucepan, whisk together sugar, evaporated milk, and egg yolk. Add butter and salt. Cook over medium heat, stirring frequently, until butter melts and mixture comes to a low boil. Continue boiling gently for 1 minute, stirring until the mixture thickly coats the back of a spoon. Remove from heat.
- Mix in coconut and pecans: Stir in shredded coconut, toasted pecans, and vanilla extract. Let the frosting cool completely while stirring occasionally. To expedite cooling, transfer to a bowl and refrigerate, stirring intermittently.
- Assemble and decorate cookies: Spread about 1 tablespoon of the cooled frosting onto each cookie, reaching almost to the edges. Melt the chocolate chips in a microwave-safe bowl in 30-second increments, stirring between each until fully smooth. Drizzle the melted chocolate over the frosted cookies for a rich finishing touch.
Notes
- Ensure butter and eggs are at room temperature for better mixing and texture.
- Flattening the cookies after baking helps achieve a chewy center with slightly crisp edges.
- To toast pecans, cook in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant.
- Use parchment paper to prevent sticking and ease cleanup.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate the frosting separately if not used immediately.
