German Chocolate Cookies

These German Chocolate Cookies are a comforting treat with chocolate-y dough, toasty coconut, and a satisfying crunch from pecans.

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Prep Time 15

Cook Time 12

Total Time 27

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Baking

Calories: 150

Ingredients Method Notes

Ingredients

Cookie Dough

1 cup butter (melted) Let it cool slightly before using.
1.5 cups brown sugar (packed) Use light or dark depending on preference.
1 large egg Room temperature preferred.
1 large egg yolk Adds richness.
1 tablespoon vanilla extract Pure extract gives the best flavor.
2.5 cups all-purpose flour Sift before measuring for accuracy.
0.33 cup unsweetened cocoa powder Dutch-process for a smoother taste.
1 teaspoon baking soda Fresh for best results.
0.75 teaspoon kosher salt Adjust if using table salt.
0.75 cup sweetened shredded coconut May toast for extra flavor.
0.5 cup chopped pecans Can substitute with walnuts.
2 ounces semisweet or German chocolate (chopped) Use quality chocolate for the best flavor.

Method

Preparation

Preheat oven to 375°F. Line baking sheets with parchment paper or silicone mats.
Stir brown sugar into melted butter in a large mixing bowl. Let stand for 5 minutes.
Add egg and egg yolk; stir to combine. Stir in vanilla extract.
Add flour, cocoa powder, baking soda, and salt. Stir until just combined.
Stir in coconut, pecans, and chocolate chunks.
Using a medium cookie scoop (1.5 tablespoons), drop scoops of dough 2 inches apart on prepared cookie sheet.

Baking

Bake for about 8-12 minutes, or until the edges of the cookies are set.
Let cool on the cookie sheet for 5 minutes before transferring to a wire rack to finish cooling.

Notes

For softer cookies, add a slice of bread to the container when storing. Chill the dough for firmer consistency if needed. Optional variations include doubling the pecans or adding chocolate chips.