German Chocolate Cookies
These German Chocolate Cookies are soft, chewy, and packed with shredded coconut, toasted pecans, and melty chocolate chunks. A delicious twist on the classic German chocolate cake, these cookies are easy to make in one bowl with no mixer required
Ingredients
- ½ cup 1 stick salted butter, melted
- ¾ cup brown sugar light or dark
- 1 large egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour spooned and leveled
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup shredded sweetened coconut
- ½ cup chopped pecans toasted, if preferred
- ¾ cup chopped German’s sweet chocolate or semisweet chocolate chunks
Instructions
- Preheat & Prepare:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Melt & Mix Butter and Sugar:
- In a large bowl, melt butter and mix in brown sugar. Let it sit for 5 minutes to dissolve.
- Add Wet Ingredients:
- Whisk in the egg, extra yolk, and vanilla extract until smooth.
- Combine Dry Ingredients:
- In another bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually stir into the wet mixture.
- Fold in Mix-Ins:
- Gently fold in shredded coconut, chopped pecans, and chocolate chunks until evenly distributed.
- Scoop & Bake:
- Scoop 1.5 tablespoon portions onto the prepared baking sheet. Bake for 8-10 minutes, until edges are set but centers are soft.
- Cool & Serve:
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or store for later!
Notes
- For softer cookies, slightly underbake and let them set on the tray.
- Use unsweetened coconut for a less sweet version.
- Substitute walnuts for pecans if desired.
- Freeze cookie dough: Scoop portions onto a tray, freeze, then store in a bag to bake later.