Description
These Delicious German Chocolate Cookies combine a rich, fudgy chocolate cookie base with the classic signature coconut-pecan topping inspired by traditional German chocolate cake. Perfect for chocolate lovers looking for a decadent treat with a chewy texture and a luscious, creamy topping.
Ingredients
Scale
For the Cookie Dough
- ½ cup (1 stick) unsalted butter, softened
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- â…“ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup semisweet chocolate chips, melted and slightly cooled
For the Topping
- 2 large egg yolks
- â…” cup evaporated milk
- ½ cup granulated sugar
- ¼ cup unsalted butter
- ½ teaspoon vanilla extract
- â…” cup sweetened shredded coconut
- â…“ cup chopped pecans
Instructions
- Make the Dough: Cream together softened butter, brown sugar, and granulated sugar in a mixing bowl until light and fluffy. Add the egg and vanilla extract, mixing until smooth and fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Gradually add this dry mixture into the wet mixture, stirring until just combined.
- Add Melted Chocolate & Chill: Stir in the melted and slightly cooled semisweet chocolate chips until evenly incorporated into the dough. Cover the dough and chill it in the refrigerator for 30 minutes to firm up for easier handling.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a spoon or cookie scoop, portion the dough into 1½ tablespoon-sized balls and place them on the sheet spaced about 2 inches apart. Bake the cookies for 9 to 11 minutes until edges are set but centers remain soft. Let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
- Prepare the Coconut-Pecan Topping: In a medium saucepan over medium heat, whisk together the egg yolks, evaporated milk, and granulated sugar. Add the butter and cook the mixture while stirring constantly until it thickens, about 8 to 10 minutes. Remove the saucepan from heat and stir in vanilla extract, sweetened shredded coconut, and chopped pecans. Allow the topping to cool slightly.
- Assemble the Cookies: Once the cookies have cooled completely, spoon about 1 tablespoon of the coconut-pecan topping onto each cookie. Gently spread it to cover the tops. Let the topping set before serving the cookies.
Notes
- For the best texture, do not overbake the cookies; they should look slightly underbaked in the center when removed from the oven.
- Use good quality semisweet chocolate for melting to enhance the richness of the cookie base.
- Allow cookies to cool completely before adding the topping to prevent it from melting and sliding off.
- This recipe yields 24 cookies and is perfect for gifting or parties.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate to prolong freshness.
