Description
Delight in these German Chocolate Cookies, a decadent treat combining the rich flavors of cocoa, coconut, pecans, and semi-sweet chocolate chips. Perfectly soft and chewy with a slightly crisp edge, these cookies bring the essence of German chocolate cake into a convenient, handheld form that’s ideal for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream the butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps incorporate air for a tender texture.
- Add eggs and vanilla: Beat in the eggs one at a time to ensure they are fully incorporated, then stir in the vanilla extract for added flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and cocoa throughout the flour.
- Mix dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing which can produce tough cookies.
- Add coconut, pecans, and chocolate chips: Gently fold in the shredded coconut, chopped pecans, and semi-sweet chocolate chips, distributing them evenly throughout the dough.
- Scoop the dough: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing each mound about 2 inches apart to allow room for spreading.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes or until the cookies are set along the edges but remain soft in the center for a chewy texture.
- Cool the cookies: Let the cookies cool on the baking sheets for a few minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For softer cookies, avoid overbaking and remove cookies from the oven as soon as edges are set.
- You can substitute pecans with walnuts if preferred.
- Using parchment paper or silicone mats ensures easy cookie removal and easy cleanup.
- Store cookies in an airtight container at room temperature for up to one week.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookie
- Method: Baking
- Cuisine: American
