If you love German chocolate cake, you’re going to adore these German Chocolate Cookies. This recipe transforms the flavors of the classic cake into soft, chewy double chocolate cookies topped with a rich coconut-pecan topping and a drizzle of melted chocolate. These cookies are a showstopper and perfect for special occasions, holidays, or just when you want to indulge in a truly decadent treat.
Why You’ll Love This Recipe
- Rich and Decadent: Loaded with double chocolate, sweet coconut, and crunchy pecans.
- Soft and Chewy: The cookies have an irresistibly gooey texture.
- Crowd-Pleasing: Perfect for parties, bake sales, or as a gift.
- Homemade Goodness: The coconut-pecan topping adds an authentic, bakery-quality touch.
Ingredients
For the Cookies
- 1 1/4 cups (5.6 ounces) all-purpose flour: Provides structure.
- 1/3 cup unsweetened Dutch-process cocoa powder: For rich chocolate flavor.
- 1 teaspoon baking powder: Helps the cookies rise slightly.
- 1/4 teaspoon salt: Balances the sweetness.
- 1 stick (4 ounces) unsalted butter, at cool room temperature: For softness and richness.
- 3/4 cup lightly packed dark brown sugar: Adds moisture and a deep caramel flavor.
- 1/4 cup granulated sugar: Adds sweetness and texture.
- 1 large egg + 1 large egg yolk: For richness and binding.
- 1/2 teaspoon vanilla extract: Enhances flavor.
- 1 cup semisweet chocolate chips: Adds pockets of melted chocolate.
For the Topping
- 1/2 cup evaporated milk: For creaminess.
- 1/2 cup granulated sugar: Sweetens the topping.
- 1 large egg yolk: Helps thicken the mixture.
- 4 tablespoons (2 ounces) unsalted butter: Adds richness.
- 1/2 teaspoon vanilla extract: Complements the topping flavors.
- 1/2 heaping cup sweetened shredded coconut: Brings the classic German chocolate taste.
- 1/2 cup chopped pecans: Adds crunch.
- 2 ounces semisweet chocolate, melted: For drizzling.
Step-by-Step Directions
For the Cookies
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats for easy cleanup.
Step 2: Prepare the Dry Ingredients
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
Step 3: Cream the Butter and Sugars
In the bowl of an electric mixer, beat the butter, brown sugar, and granulated sugar on medium-high speed until smooth and creamy, about 2–3 minutes.
Step 4: Add Wet Ingredients
Add the egg, egg yolk, and vanilla extract to the butter mixture and beat until fully combined.
Step 5: Combine Dry and Wet Ingredients
On low speed, gradually mix in the dry ingredients until just combined. Fold in the chocolate chips using a rubber spatula.
Step 6: Portion the Dough
Using a medium (1.5-tablespoon) spring-loaded cookie scoop, drop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 7: Bake
Bake for about 10 minutes, or until the cookies are set but still soft. Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to wire racks to cool completely.
For the Topping
Step 1: Cook the Topping
In a small saucepan over medium heat, combine the evaporated milk, granulated sugar, egg yolk, and butter. Cook, stirring frequently, until the mixture thickens, about 10 minutes.
Step 2: Add Coconut and Pecans
Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the topping cool until it’s thick enough to spread.
Assemble the Cookies
Step 1: Add the Topping
Spoon the cooled coconut-pecan topping onto each cooled cookie, spreading it to cover the top.
Step 2: Drizzle with Chocolate
Drizzle melted semisweet chocolate over the cookies for a finishing touch.
Step 3: Let Set
Let the cookies set for at least 15 minutes to allow the topping and drizzle to firm up before serving.
Kitchen Equipment Needed
- Electric mixer
- Baking sheets
- Parchment paper or silicone baking mats
- Medium mixing bowl
- Small saucepan
- Cookie scoop
- Wire racks
Serving and Storage Tips
Serving Suggestions
- Serve alongside a glass of milk or a cup of coffee for a perfect pairing.
- Add these cookies to a holiday cookie platter for variety.
- Wrap them in decorative bags for gifting.
Storage
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Extend freshness by storing in the fridge for up to a week. Bring to room temperature before serving.
- Freezer: Freeze undecorated cookies for up to 3 months. Thaw and add the topping when ready to serve.
Variations
- Dark Chocolate: Use dark chocolate chips or bittersweet chocolate for a richer flavor.
- Nut-Free Option: Omit the pecans for a nut-free topping.
- Extra Chocolatey: Add chopped chocolate chunks to the cookie dough for more gooeyness.
- Mini Cookies: Make smaller cookies and adjust baking time to 7–8 minutes for bite-sized treats.
Helpful Notes
- Be sure to cool the cookies completely before adding the topping to prevent it from sliding off.
- The topping thickens as it cools, so don’t skip letting it rest before spreading.
- For perfectly round cookies, use a cookie cutter to gently shape them right after baking.
Tips from Well-Known Chefs
- Chef Ina Garten: “Use high-quality cocoa powder and chocolate for the best flavor in baked goods.”
- Chef Jacques Torres: “Allow cookies to rest on the baking sheet after baking to finish cooking from residual heat.”
- Chef Martha Stewart: “Toast the pecans before adding them to the topping to enhance their flavor.”
Frequently Asked Questions
1. Can I make the topping ahead of time?
Yes, you can make the topping a day in advance. Store it in the refrigerator and bring it to room temperature before spreading.
2. Can I freeze these cookies?
You can freeze the baked cookies without the topping. Add the topping and chocolate drizzle after thawing.
3. What’s the best way to melt chocolate for the drizzle?
Use a microwave-safe bowl and heat in 30-second increments, stirring between each, until smooth.
4. Can I use sweetened cocoa powder instead of Dutch-process?
Dutch-process cocoa is recommended for its richer flavor, but unsweetened natural cocoa powder can be used if necessary.
5. How do I prevent the cookies from spreading too much?
Chill the dough for 15–30 minutes before baking to help the cookies hold their shape.
These German Chocolate Cookies are a rich, indulgent treat that combines the best of chocolate, coconut, and pecans. Perfect for special occasions or whenever you’re in the mood for something truly decadent, they’re sure to impress family and friends alike. Give them a try and enjoy every gooey, chocolatey bite!
