Description
Delight in these rich German Chocolate Cookies featuring a perfectly balanced cocoa cookie base topped with a luscious coconut-pecan frosting and drizzled with melted semi-sweet chocolate. This indulgent treat combines classic German chocolate cake flavors with a convenient cookie form, perfect for sharing or savoring anytime.
Ingredients
Scale
Cookie Dough
- 1⅔ cups all-purpose flour (200g)
- ½ cup cocoa powder (50g)
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 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)
Frosting
- ½ cup granulated sugar (100g)
- ½ cup evaporated milk (120mL)
- 1 large egg yolk
- ¼ cup unsalted butter, cubed (56g)
- ⅛ teaspoon salt
- 1 cup sweetened shredded coconut (95g)
- ½ cup pecans, toasted and finely chopped (50g)
- ½ teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips (180g) (for drizzle)
Instructions
- Prepare the oven and dry ingredients: Preheat your oven to 350°F (175°C). In a medium mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Thoroughly combining these dry ingredients ensures even distribution throughout the cookie dough.
- Cream the butter and sugars: Using a stand mixer fitted with a paddle attachment or a handheld electric mixer, cream the softened unsalted butter, light brown sugar, and granulated sugar on medium speed for approximately 3 minutes until the mixture is light in color and fluffy. This step incorporates air to achieve a lighter cookie texture.
- Add wet ingredients: Add the room temperature egg and the vanilla extract to the butter mixture. Mix on low speed for 30 seconds, mixing just until combined to avoid overworking the batter.
- Combine dry and wet ingredients: With the mixer on low, gradually add the flour mixture to the wet ingredients in several additions, mixing just until incorporated after each addition. Then fold in the semi-sweet chocolate chips and chopped German chocolate on low speed until evenly distributed without overmixing.
- Shape and bake cookies: Scoop about 1½ tablespoons (approximately 35g) of dough per cookie onto parchment-lined baking sheets. Space them about 2 inches apart. Bake in the preheated oven for roughly 9 minutes. Once baked, remove the sheet from the oven and gently tap the cookies on the counter once to flatten the tops. Let them cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the frosting: In a small saucepan, whisk together the granulated sugar, evaporated milk, and egg yolk until smooth. Add the cubed unsalted butter and salt. Cook the mixture over medium heat, stirring frequently with a silicone spatula for about 5 minutes until the butter melts and the mixture reaches a low boil. Continue cooking for an additional minute while stirring until the frosting thickens enough to coat the back of a spoon. Remove from heat immediately.
- Finish the frosting: Stir the shredded coconut, toasted and finely chopped pecans, and vanilla extract into the warm frosting. Allow the mixture to cool completely, stirring occasionally. For faster cooling, place the frosting in a bowl in the refrigerator, stirring now and then.
- Frost and decorate cookies: Once cookies are fully cooled, dollop about 1 tablespoon of frosting on each cookie, spreading it nearly to the edges. Melt the semi-sweet chocolate chips in a microwave-safe bowl by heating in 30-second intervals, stirring between each, until smooth. Drizzle the melted chocolate over the frosted cookies for a decorative finish.
Notes
- Ensure the egg and butter are at room temperature before mixing for better incorporation.
- Be careful not to overmix the dough once the flour is added to keep the cookies tender.
- Tap cookies immediately after baking to achieve a flatter top more suitable for frosting.
- For toasted pecans, spread them on a baking sheet and toast in the oven at 350°F (175°C) for 5–7 minutes, stirring halfway through.
- The frosting should be cooled completely before spreading to prevent melting the cookies.
- Store finished cookies in an airtight container at room temperature for up to 3 days or refrigerate for extended freshness.
