German Chocolate Cookies (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
1 cup melted butter
02 -
1½ cups packed brown sugar
03 -
1 large egg
04 -
1 egg yolk
05 -
1 tablespoon pure vanilla extract
→ Dry Ingredients
06 -
2½ cups all-purpose flour
07 -
⅓ cup unsweetened cocoa powder
08 -
1 teaspoon baking soda
09 -
¾ teaspoon kosher salt
→ Mix-ins
10 -
¾ cup sweetened shredded coconut
11 -
½ cup chopped pecans
12 -
2 ounces chopped semisweet or German chocolate
# Instructions:
01 -
Heat your oven to 375°F and line your baking sheets with parchment paper or silicone mats. This prevents sticking and makes cleanup a breeze.
02 -
In a large microwave-safe bowl, combine the melted butter with brown sugar, stirring until well mixed. Let this mixture sit for about 5 minutes to cool slightly.
03 -
Beat in the whole egg and egg yolk until everything comes together smoothly, then stir in the vanilla extract for that extra flavor boost.
04 -
Add the flour, cocoa powder, baking soda, and salt all at once. Gently stir until the mixture just comes together - don't overmix or your cookies will be tough.
05 -
Carefully fold in the shredded coconut, chopped pecans, and chocolate chunks until they're evenly distributed throughout the dough.
06 -
Using a medium cookie scoop or spoon, drop rounded portions of dough about 2 inches apart on your prepared baking sheets. Bake for 8-12 minutes until the edges look set.
07 -
Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. This helps them hold their shape while finishing the cooling process.
# Notes:
01 -
For best results, measure your flour carefully by fluffing it first, then scooping and leveling. Too much flour will make your cookies dry and prevent proper spreading.
02 -
Hand mixing is recommended over electric mixers to avoid overworking the dough, which keeps your cookies tender and chewy.
03 -
These cookies capture all the beloved flavors of German chocolate cake in a simple, portable treat that's perfect for any occasion.