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
Scale
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.
